An easy pizzelle recipe for making beautiful Italian cookies on a pizzelle iron. You can flavor the cookie batter with vanilla or anise. These wafer cookies are light and crispy, and they keep well in an airtight tin. Powdered sugar adds an elegant touch to this holiday favorite.
Ingredients
- 3 large eggs
- 0.75 cups white sugar
- 0.5 cups butter , melted
- 1 tablespoon vanilla or anise extract
- 1.75 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons vegetable oil , or as needed
Instructions
-
1
Gather the ingredients.
-
2
Beat eggs and sugar in a large bowl until thick. Stir in melted butter and vanilla. Sift together flour and baking powder, and blend into the batter until smooth.
-
3
Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove cookie from the iron and repeat with remaining batter.
-
4
Cool completely before storing in an airtight container.
-
5
Serve and enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
White Bean and Tomato Pasta
For this white bean and tomato pasta, cannellini beans are pureed with garlic, lemon juice, and olive oil to make a smooth sauce. Lightly cooked tomatoes, red pepper flakes, Parmesan cheese and penne pasta complete the dish.
Gluten Free Pastry
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons. This gluten-free pastry recipe is perfect and so easy to make!
Sea Bass à la Michele
This sea bass recipe uses an easy and crowd-pleasing technique (and by crowd, I mean my wife). Whenever I can't decide on what to do with a piece of fish, I usually opt for this method, which involves roasting the fillets after they have been slathered in a highly seasoned vinaigrette.