Pizzelle (Italian Waffle Cookies)

A recipe for Pizzelle- a holiday favorite originating from Abruzzo, Italy. These thin, round wafer cookies are made using a special Pizzelle Iron and can be made into a variety of flavors.

Disclosure: I received a Chef’s Choice Pizzelle Pro Toscano 834 in exchange for my honest review. All comments and opinions are my own. This post contains affiliate links.

Pizzelle are Italian holiday cookies formed into thin, decorated discs using a special pizzelle iron. They are particularly popular during Easter and other celebrations. Developed during the 8th century, they are one of the oldest cookies created. You can make the Pizzelle into a variety of flavors, but anise is one of the favorites and most traditional. They will be soft when removing from the iron, but start to become crisp as they cool.

Disclosure: I received this PizzelleProToscano 834 from Chef’s Choice for the giveaway. All comments and opinions are my own.

I used the Chef’s Choice Pizzelle Pro Toscano 834 to make the Pizzelles. With this tool, I was able to make two (4 3/4 inch) pizzelles at a time in about 30 seconds. It has a nonstick surface and includes a metal roller if you want to form the warm cookies into a shell for cannoli. These thin cookies would also be perfect formed into waffle bowls.

The batter is easy to put together. Just whisk together the ingredients and you are done. No resting or wait times needed. I added 1 teaspoon of anise extract and 2 teaspoons of vanilla extract. Some also add anise seeds for a little texture. If you do this, dial back the anise extract to 1/2 teaspoon and add 1 1/2 teaspoons anise seed.

To make the cookies, add about a tablespoon of batter to the center of each mold in the preheated Pizzelle Pro. Slowly push down the top until the latch clicks and cook until lightly golden, about 30 seconds. Try to get the tablespoon as even as possible when adding it to the center to get more uniform pizzelles. It may even help to put it slightly off-center towards the back. It took me a few tries to get this.

For a little contrast, I mixed in a couple of tablespoons of cocoa powder after I had gone through half of the batter to make chocolate pizzelles.

For the giveaway {CLOSED}:

Congratulations to Susan B. with comment #26: I really enjoy Gingerbread for the holidays!

Looking for more Italian cookie ideas? Try my Biscotti Glassati all Noci (Iced Walnut Biscuits).

Pizzelle (Italian Waffle Cookies) Recipe

Pizzelle (Italian Waffle Cookies)
Adapted from Baking a Moment
~22 (4 3/4 inch) cookies

3 eggs
3/4 cup granulated sugar
2 teaspoon vanilla extract
1 teaspoon anise extract
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

 

Preheat the pizzelle maker.

In a large bowl, whisk together the eggs and sugar. Mix in the vanilla and anise extract, then the melted butter. Add the flour, baking powder, and salt. Stir until smooth.

If needed, lightly grease the pizzelle maker by dipping a towel in oil and brushing across the molds. Add a tablespoon of the prepared batter in the center of each mold. Gently press down to close the lid until the latch clicks. Cook until lightly golden, about 30 seconds. Transfer to a wire rack using a fork or spatula and repeat with remaining batter.

Store in an airtight container once the pizzelles are room temperature. If desired, dust with powdered sugar before serving.

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