An easy Pizzelle recipe for the classic Italian cookie. Lightly sweetened and flavored with vanilla or anise, they are perfect for holiday gift-giving!
I learned about Pizzelle from one of my best childhood friends. Her family made Pizzelle the traditional way, with an iron that had engraved plates and a clamp to hold it together.
It reminded me of a campfire pie iron.
Put away your kindling, though. These days, buttery, crispy, and perfectly-sweetened Pizzelle are easier than ever to make.
What does the word Pizzelle mean?
Loosely translated, Pizzelle means “small, flat, and round” and that’s exactly what these cookies are. (Thanks to my assistant Jana who happens to be fluent in Italian).
How to make Pizzelle
If you love tossing all your ingredients together in a bowl, this recipe is for you. 6 ingredients, 1 bowl, and a partridge in a pair tree. No mixer of any kind required!
You do, however, need an iron. Modern pizzelle irons are just like a waffle maker. A silvery, shiny, beautiful waffle maker that makes cookies.
One of the most common flavors of Pizzelle is anise (black licorice). However, some of my favorite flavors include vanilla, almond, lemon, and even chocolate!
You can also roll Pizzelle into tubes for cannoli (or whatever else you can dream up).
Pizzelle are ideal for a bake sale or cookie swap because they are more rare than the usual chocolate chip cookies or brownies, and they look so fantastic wrapped in a small plastic treat bag tied with a pretty bow.
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup butter melted and cooled
- 1 tablespoon anise or vanilla extract
- 2 teaspoons baking powder
- 4 eggs
- Preheat pizzelle iron and lightly coat with nonstick cooking spray.
- In a large bowl, combine flour, sugar, butter, anise or vanilla extract, baking powder, and eggs. Drop slightly rounded tablespoons of batter on to pizzelle iron and close.
- Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
- Cool completely and dust with powdered sugar if desired.