Pizzelle Recipe
Light, crisp Italian pizzelle flavored with vanilla and lemon or traditional anise. This easy pizzelle recipe comes together quickly and is perfect for holiday cookie trays and homemade gifts.
Servings: 24
Cost: $5
Equipment
- 1 Pizzelle Iron
- 1 hand mixer
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 cookie scoop
- 1 Nonstick spatula
- 1 Wire cooling racks
Ingredients
- 3 large eggs room temperature
- ¾ cup granulated sugar
- 2½ teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest optional
- ½ cup unsalted butter melted and cooled to room temperature
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Confectioners’ sugar optional, for serving
For traditional anise pizzelle:
- Replace the vanilla with 1 teaspoon anise extract or ½ teaspoon anise seed
Instructions
- Preheat the pizzelle iron according to the manufacturer’s instructions.
- Beat the eggs and sugar with a hand mixer for 2 to 3 minutes, until pale, light, and fluffy.
- Add the vanilla, lemon zest, and cooled melted butter. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the egg mixture a little at a time. Mix until just incorporated and smooth. The batter should be thick and scoopable.
- Place one heaping tablespoon of batter in the center of the pizzelle design.
- Close the iron and cook for approximately 1 minute, or until lightly golden. Cooking time will vary depending on the appliance.
- Carefully remove the pizzelle with a nonstick spatula and place it flat on a wire rack.
- Repeat with the remaining batter.
- Cool completely in a single layer. The pizzelle will become crisp as they cool.
- Dust with confectioners’ sugar before serving, if desired.
Video
Notes
- For traditional anise pizzelle, replace the vanilla with 1 teaspoon anise extract or ½ teaspoon anise seed.
- Lemon zest is optional and may be omitted for plain vanilla or anise pizzelle.
- For oil-based pizzelle, replace the melted butter with the same amount of vegetable or canola oil. The finished cookies may be slightly less crisp.
- If using salted butter, reduce the added salt to ¼ teaspoon.
- Do not stack warm pizzelle. Cool them completely in a single layer on wire racks. Prepared batter may be refrigerated in an airtight container for up to 3 days. Let it return to room temperature before cooking.
- Freeze completely cooled pizzelle in a sturdy airtight container for up to 3 months.
- Every pizzelle iron heats differently. Adjust the amount of batter and cooking time as needed.
- Shape pizzelle into cones, cups, or cannoli shells immediately after removing them from the iron.
Nutrition
Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 59mg | Fiber: 0g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.6mg