Here is a simple, classic pizzelle recipe to try at home.
INTRODUCTION
Pizzelle are thin, crisp Italian waffle cookies. They have a light crunch and a sweet, buttery taste. People make them for holidays, parties, or for a small treat with coffee. This recipe is easy to follow and uses common ingredients. If you enjoy other Italian cookies, you may like this recipe just as much as Italian ricotta cookies recipe that have soft centers and a delicate flavor.
WHY YOU WILL LOVE THIS RECIPE
You will love these pizzelle because they are quick to make and last well. The batter comes together fast. A pizzelle iron cooks them in seconds. You can flavor them with vanilla or anise to match your taste. They are light, not too sweet, and they pair well with coffee or tea. You can make many at once and store them in an airtight container. They also look pretty with their lace-like pattern.
HOW TO MAKE Pizzelle Recipe (Classic Italian Waffle Cookies)
This recipe uses eggs, sugar, butter, and flour. The key steps are beating the eggs and sugar until thick, mixing in the melted butter and flavorings, and cooking the batter in a pizzelle iron. Toasting and grinding the anise seed brings out a bright, sweet taste. Work with a warm iron and use the right amount of batter for each cookie so they cook evenly. For serving ideas that pair well with light lunches, see 15 delicious high-protein lunch recipes, which offer simple combos that match these cookies.
EQUIPMENT NEEDED
- Pizzelle iron or pizzelle waffle maker
- Small saucepan (to toast anise seed)
- Grinder or mortar and pestle for anise
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Pastry brush (for buttering the iron)
- Cookie cutter or sharp knife (to trim edges)
- Cooling rack
- Airtight container for storage
Ingredients You’ll Need :
3 large eggs, room temperature, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon anise extract, optional, 1 tablespoon anise seed, ground, 1/2 cup unsalted butter, melted and cooled, 1 pinch salt, 1 1/2 cups all-purpose flour
STEP-BY-STEP INSTRUCTIONS :
- Heat pizzelle waffle iron while preparing the batter.
- Toast anise seed in a small saucepan over medium heat for about 1 minute, then grind into a fine powder.
- In a medium bowl, beat eggs and sugar until pale yellow and thickened (about 3 minutes).
- Mix in melted butter, vanilla extract, ground anise seed, and optional anise extract.
- Combine flour and a pinch of salt, then mix into the egg mixture until just combined.
- Brush the waffle iron with melted butter if non-stick.
- Add 2 tablespoons of batter to each space on the waffle iron, piping it to form a swirl.
- Close the iron and cook until golden brown.
- Remove and trim excess batter with a cookie cutter.
- Let cool completely and dust with powdered sugar if desired. Store in an airtight container for up to 7 days or freeze for 1 month.
HOW TO SERVE Pizzelle Recipe (Classic Italian Waffle Cookies)
Serve pizzelle on a plate with coffee or tea. They are crisp and light, so they make a nice end to a meal without being heavy. You can stack them, fill them with chocolate spread, or roll them while warm to make a cookie cup. Use them as a base for small desserts or as a garnish on ice cream. For a simple snack, dust them with powdered sugar and serve with a fresh citrus slice or a small scoop of gelato.
STORAGE & FREEZING : Pizzelle Recipe (Classic Italian Waffle Cookies)
Let the cookies cool fully before storing. Place them in an airtight container in layers separated by parchment paper. Store at room temperature for up to 7 days. If you want to keep them longer, freeze the cookies in a sealed freezer bag or container for up to 1 month. To thaw, remove from the bag and let them sit at room temperature for a few hours. Do not refrigerate for long periods because the cookies can absorb moisture and lose their crispness.
SERVING SUGGESTIONS
- Pair pizzelle with coffee, espresso, or tea for a classic touch.
- Serve with a small bowl of vanilla ice cream and crumble a few over the top for texture.
- Spread a thin layer of lemon curd or jam between two pizzelle to make a sandwich cookie.
- Roll warm pizzelle around a small cone form to make cups and fill with whipped cream and berries.
- Pair with savory lunches or small plates; you may also find good lunch pairings in 25 delicious and healthy high-protein lunch recipes you’ll love to balance simple meals and desserts.
VARIATIONS
- Anise-Free: Leave out the anise seed and extract. Add 1 teaspoon lemon zest for a bright citrus flavor.
- Chocolate Pizzelle: Add 1 to 2 tablespoons unsweetened cocoa powder to the flour for a cocoa version. Consider adding a touch more sugar if you like it sweeter.
- Honey Pizzelle: Replace half the sugar with honey for a softer, honeyed taste. Reduce other liquids slightly if batter becomes too runny.
- Almond Pizzelle: Substitute 1/4 cup of the flour with finely ground almond meal and add 1/2 teaspoon almond extract.
- Spiced Pizzelle: Add 1/4 teaspoon ground cinnamon and a pinch of nutmeg for warm spice notes.
- Filled Pizzelle: Spread a thin layer of ganache, jam, or Nutella between two cookies for a rich treat.
These simple swaps keep the recipe easy and let you try new tastes without fuss.
FAQs
Q: What is a pizzelle?
A: A pizzelle is a thin Italian waffle cookie. It is crisp and often flavored with vanilla or anise. It cooks in a special iron that leaves a patterned design.
Q: Can I use oil instead of butter?
A: Yes. You can use a neutral oil like vegetable oil, but the flavor will be slightly different. Butter gives a richer taste. If you use oil, use about 1/3 cup in place of 1/2 cup butter.
Q: Can I skip the anise?
A: Yes. The anise gives a licorice-like flavor. You can skip it or use lemon or almond extract instead. Use the same amount of extract you would use for anise.
Q: How long do pizzelle keep their crunch?
A: If stored in an airtight container at room temperature, pizzelle stay crisp for up to 7 days. Freezing can extend freshness to about 1 month. Thawed pizzelle stay crisp if kept dry.
Q: My batter is too thick or too thin. What should I do?
A: The batter should be thick but pourable. If it is too thick, add a teaspoon of milk at a time until you reach the right texture. If it is too thin, add a little more flour, one tablespoon at a time.
Q: Can I make pizzelle without a pizzelle iron?
A: You need a patterned iron to get the traditional look. You can use a regular waffle iron for a different look, but the cook time and batter amount will change. A pizzelle iron gives the best thin, crisp result.
MAKE-AHEAD TIPS FOR Pizzelle Recipe (Classic Italian Waffle Cookies)
Make the batter and keep it in the refrigerator for up to 24 hours. If you make the batter ahead, let it come to room temperature before cooking so it spreads evenly on the iron. You can also bake all the pizzelle, cool them, and freeze them in a sealed bag. Remove what you need and let them thaw at room temperature. For parties, you can bake a day in advance and store in airtight boxes to keep them crisp.
If you follow these clear steps, you will have a batch of crisp, tasty pizzelle in no time. The recipe is forgiving and easy to change to match what you like. Enjoy baking and sharing these classic Italian waffle cookies.
Pizzelle
Ingredients
Method
- Heat the pizzelle waffle iron while preparing the batter.
- Toast anise seed in a small saucepan over medium heat for about 1 minute, then grind into a fine powder.
- In a medium bowl, beat eggs and sugar until pale yellow and thickened (about 3 minutes).
- Mix in melted butter, vanilla extract, ground anise seed, and optional anise extract.
- Combine flour and a pinch of salt, then mix into the egg mixture until just combined.
- Brush the waffle iron with melted butter if non-stick.
- Add 2 tablespoons of batter to each space on the waffle iron, piping it to form a swirl.
- Close the iron and cook until golden brown.
- Remove and trim excess batter with a cookie cutter.
- Let cool completely and dust with powdered sugar if desired.