Total TimePrep: 10 min. Bake: 5 min./batch
Pizzelle's are my favorite. I learned to make them from an Italian friends mother. She never used a recipe so I had to watch and guess at amounts. She used a dozen eggs and a pound of melted butter. She said the eggs and sugar had to be beaten by hand and the longer you beat them the better the cookies would be and I agree that the longer you beat them the more tender the cookie. She used anise oil and seeds. I have been making these for about 40 years on an iron on the stove one cookie at a time. They are perfect to have with a glass of chianti while watching your favorite Christmas movie.
I have been making pizzelles for well over 45 years, using a stove top iron that makes one at a time. I was also surprised by how much sugar is in this recipe. Of course, it is a super big bath of pizzelles. I follow my Godmother's (full blooded Italian) recipe, which is the one my Mother also used. We were never fans of the anise flavor, so mine uses both citrus oils and vanilla extracts.
Can you make this pizzelle recipe in smaller batches and or gluten free.....
I have not made this recipe but it is similar to the one my mother used to make. My brother and I got pizzelle irons when we moved out of the house. The key to staying crisp is allowing the pizzelles to competent cool and dry over night. Then pack in airtight containers. Would keep for months in old potato chip tins.
My family is also from Italy. The recipe I make uses 12 eggs and 1 1/2 cups of sugar. This recipe is shocking to me for all the sugar it uses. I guess the difference is the time-period and financial situation in Italy. We also change the flavors. We make them with anise, vanilla, fresh lemon zest or chocolate baking powder. These are very versatile. My Nonna
I have a recipe that I have been using for years. I use 4oz of anise oil and a jigger of whiskey. Also use anise seed. Started making these on the stove one at a time.
I got a pizelle baker about 40-45 years ago from my daughter with the request to learn how to make these cookies. Now these many years later they are still a family favorite requested for Christmas gift giving. I make hers TRIPLE the anise flavor
4 star rating GREAT Recipe! I too have a real Pizzelle Maid Automatic Iron and the recipe that came with it has lots of eggs in it, too. I believe the real Italian recipes do have lots of eggs, the other recipes must come with the waffle iron that converts into pizzelle iron. They are delicious and I don't use anise in mine, (my family doesn't care licorce) I use rum instead. Wonderful cookies. My recipe differs a little bit from this one. Bake on
Can you use less eggs???
Oh yes! This Pizzelli Recipe is the real deal. I personally love the anise oil flavoring. I am amazied at the size of the recipe. The yield is 84 Servings (7 Dozen Cookies). They will store well, sealed into an airtight container. I will love giving them as Christmas presents at Christmas, or any other Special Occassions for those who love Italian Pizzelli. Count on getting a new electric Pizzelli Iron, rather than counting on a stove top iron. Enjoy!