Italian Pizzelle

Thin, crisp Italian pizzelle made with melted butter, anise, and vanilla, pressed on a hot pizzelle iron. A classic Christmas cookie that keeps for two weeks in a tin.

Course Dessert

Cuisine Italian

Keyword anise pizzelle, christmas cookies, italian pizzelle, pizzelle

Prep Time 15

Cook Time 25

Total Time 40

Servings pizzelle

Ingredients

For the Pizzelle

3 large eggs room temperature
¾ cup granulated sugar 150g
½ cup unsalted butter 113g, melted and cooled
1 teaspoon anise extract up to 1 ½ teaspoons for stronger flavor
1 ½ teaspoons pure vanilla extract
1 ¾ cups all-purpose flour 220g, spooned and leveled
2 teaspoons baking powder
¼ teaspoon kosher salt
cooking spray for the iron
powdered sugar optional, for dusting

Instructions

Make the Batter

Preheat the pizzelle iron for 10 to 15 minutes. Lightly spray the plates with cooking spray before the first batch.
In a large bowl, beat the eggs and sugar with a hand mixer on medium speed for about 1 minute, until pale and slightly thickened.
Beat in the cooled melted butter, anise extract, and vanilla extract on low speed.
In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients and stir just until no dry streaks remain. The batter will be thick and sticky. Rest for 10 minutes.

Bake the Pizzelle

Drop about 1 tablespoon of batter onto each mold, slightly behind the center toward the hinge.
Close and latch the lid. Bake for 45 to 60 seconds, until pale golden with lightly colored edges and the warmth has slowed.
Lift the pizzelle out with a thin spatula and lay flat on a wire rack in a single layer. Trim ragged edges with kitchen scissors while still warm, if desired.
Repeat with the remaining batter. Cool completely before storing. Dust with powdered sugar just before serving, if using.

Notes

First Wafer: Treat the first batch as a test and adjust the batter amount or bake time for your iron.
Butter or Oil: Swap the butter for ½ cup neutral oil for a slightly crisper wafer.
Re-Crisp: Warm soft pizzelle at 300°F for 3 to 5 minutes and cool flat.
Storage: Keep in an airtight tin for up to 2 weeks or freeze for up to 3 months.
Shaping: For cones or cannoli shells, bake 5 seconds less and shape within 10 seconds.