Pizzelle Cookies

Total Time

Prep: 10 min. Cook: 60 min.

Makes

10 servings

Updated: Mar. 28, 2024
Pizzelle's What's a Pizzelle you ask, well I'm here to tell you. It is generally believed that Pizzelles originated in a middle region of Italy in ancient times to mark an annual celebration. Initially baked over an open fire with relatively simple but effective irons, the early pizzelles often were proudly embossed with the family crest or some hint of the village of origin. Over time, it became tradition to use pizzelles to celebrate any holiday or festive occasion, but inevitably there were pizzelles for everyone at Christmas and Easter. The modern patterns found on these delicious waffle cookies are most commonly floral on one side and a woven basket like pattern on the other. The recent increased popularity of pizzelles is the result of greater recognition of their delicious versatility. For example, pizzelles, when still hot, can be formed into cylanders, cones and mini baskets that can hold a wide variety delicious fillings for festive occasions. The range of taste exp

Ingredients

Pizzelle Ingredients:
6 Eggs
1 Cup Butter
2 Teaspoons Pure Vanilla or Pure Anise Extract (I use Vanilla)
4 Cups All Purpose Flour
3 Teaspoons Baking Powder
2 Cups Sugar

Directions

Beat the eggs until smooth. Melt the butter in the microwave or in a small saucepan on low heat. Allow the butter to cool briefly while you blend and mix the sugar and vanilla or anise extract into the egg. Then add the melted butter into the mix and blend vigorously to ensure uniformity. The batter will be sticky and stiff. It should have a ribbon like flow when handled with a small spoon.

Plug in your pizzelle iron and depending on the brand, there is usually a red and green light, which tells you when the iron is hot enough.

Take a small spoon and put a ball of batter in the center of each grid.
Close the lid and lock it, wait about 45 seconds to 1 minute and lift the lid, the Pizzelles should be ready to come out. They should be golden in color. Lift out of iron, I use a heat resistant silicone spatula. Slide them onto a wire rack to cool. If you are making the pizzelles for baskets or cannolis, the pizzelle must go directly from iron to form.