Pizzelle Recipe (Thin and Crisp)
The thinnest, lightest, most crisp pizzelle ever! They’re as light as air, and this authentic recipe has plenty of sweet anise flavor.
*Originally published on December 12, 2016. Updated December 12, 2019.*
If you’re looking for the best pizzelle recipe, you’ve come to the right place!
This is one of my absolute favorite cookie recipes!
I make this classic Italian cookie every year for the holidays. For me, it just wouldn’t be Christmas time without this old cookie recipe that’s been passed down from generation to generation.
Pizzelle are unique in their flavor and texture, but just like pecan sandies, soft cut-out sugar cookies, and spritz cookies, they’re very delicate and so nice with a cup of coffee, tea, or hot cocoa!
Table of Contents
- Why I love pizelle
- Ingredients and notes
- Tools and equipment
- Where to buy a pizzelle press
- What are pizzelle cookies?
- How to make pizzelle step-by-step
- Expert tips
- FAQS
- Variations and substitutions
- How to serve
- How to store and keep
- A few more of my favorite cookie recipes
Why I love pizelle
I never thought I’d do this. These perfect pizzelles are so incredibly close to my heart. I have so many memories attached to these simple Italian cookies.
Remember when I shared that chocolate orange panettone recipe last week? And I told you all about my dad’s family and my years working in an Italian catering kitchen. Pizzelles were with me through all of that.
Even though my grandfather didn’t pass down much from his culture, I have vague memories of being at huge family gatherings with his siblings. He was one of 11 children. My great-grandparents, Calogero and Caterina, had a baby every other year for 22 years. Can you imagine?
I remember two great-aunts in particular. Aunt Antoinette and Aunt Josephine. I maybe only saw them a couple of times in my life, but they had on those printed aprons and sensible shoes, and they stood in front of huge vats of bubbling red sauce. There were stacks and stacks of pizzelle, spread out on a folding table covered with a vinyl tablecloth.
The taste of those pizzelle stayed with me for decades.
Years later, when I worked in that pastry kitchen, I became Aunt Josephine and Aunt Antoinette. My sensible shoes weren’t sturdy lace-up oxfords, they were non-slip steel-toed boots. I didn’t wear a printed apron. I wore houndstooth pants and a white chef’s jacket. But I stood before no less than four sizzling-hot pizzelle irons every week, breathing in anise-scented steam.
I eventually quit that job, but I could never leave pizzelles. Not a year has gone by since when I didn’t fire up the pizzelle maker, put on Christmas music, and sit, scooping batter, lowering the lid, and flipping out pizzelle after thin, crisp pizzelle.
Over the years, I’ve fussed, tweaked, and made slight improvements, here and there, to these traditional Italian waffle cookies. I really think it’s the best it could ever be.
It’s simple. You don’t even need a mixer! Just whisk the ingredients together in a bowl.
They’re sweet and a little buttery, with real, authentic anise flavor and little seeds that crunch between your teeth, giving bursts of intense black licorice.
They are one of our family favorites!
And best of all, they’re so thin and crisp. Lighter than air! The texture is what makes these pizzelles great, and I’ve had people begging me for the recipe for years.
Ingredients and notes
Eggs: Provide structure and help bind the ingredients together. Use large chicken eggs, or a plant-based egg substitute that can swap 1:1.
Sugar: Sugar adds sweetness (obvs!) but it also aids in browning. Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Anise: I like to use both whole anise seed and anise extract. Anise is a traditional flavoring for pizzelle, and it gives them a distinctive licorice-like flavor. Anise oil will also work, but you’ll need much less of it.
Vanilla: Vanilla extract adds a sweet, aromatic flavor to the pizzelle.
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. For a vegan or dairy-free pizzelle recipe, use a plant-based butter that can substitute for dairy butter 1:1.
Flour: All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like (you may need slightly less if you go that route). A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free pizzelle.
Baking powder: This recipe utilizes baking powder to make the cookies light and crisp. Baking powder is a double-acting leavener, so it starts things expanding both when liquid is added to it, as well as when it hits the hot press. Baking soda will not work in this recipe because there isn’t enough acid to activate it. But baking powder has a little bit of that acid built in.
Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Powdered sugar: This is an optional garnish, but I think the pizzelle look so pretty when they’ve been dusted with it.
Tools and equipment
Put your cookie sheet away! You’re not going to need it!
To make this classic recipe, you’ll need a pizzelle maker. Back in the day, you’d hold this cast-iron press over an open flame.
Nowadays, most pizzelle makers are electric. If you don’t already own one, you can buy one here: pizzelle maker. I have more info on this below, under the heading “Where to buy a pizzelle maker.”
Where to buy a pizzelle press
It’s not too hard to find a pizzelle maker, especially during the holiday season.
I see them at kitchen or housewares stores all the time. Places like Williams Sonoma, Target, Kitchen Kapers, or Kohl’s will carry them.
The brand name is usually Cuisinart or CucinaPro. I’ve used both brands, and they’ve worked well for me.
Try to get one with non-stick plates if you can! It will make the whole process so easy for you.
If you’d like to order a pizzelle maker online, you can do that by clicking this link: pizzelle maker.
What are pizzelle cookies?
Pizzelles are a crisp, flat Italian cookie, traditionally flavored with anise, that looks similar to a thin waffle.
Anise is a sweet spice with a flavor like black licorice.
Pizzelle are very similar to the Norwegian krumkake. Sometimes, they’re also called ferratelle or cancelle.
They have a pretty snowflake pattern pressed into them, and they can be eaten flat, pressed into a bowl shape, or rolled into cylinders. Sometimes, they are sandwiched around or piped with a filling, such as a cannoli cream or Nutella spread.
They are especially popular around the Christmas and Easter holidays and are often found at Italian weddings and other celebrations.
How to make pizzelle step-by-step
Step 1: Prep the pizzelle maker
The first step to making a pizzelle is to prepare the pizzelle maker.
Give the plates a light misting of non-stick spray, then wipe off the excess with a paper towel so your pizzelle don’t come out too greasy.
Then plug in your pizzelle iron and let it preheat while you make the batter.
Step 2: Make the batter
Whisk eggs, sugar, anise seeds, vanilla, and anise extract together in a medium bowl until combined.
The anise seeds are optional, but I really love the extra flavor they give. I find them in the spice aisle of my regular supermarket, but if you’re having trouble locating them, try ordering them here: anise seeds.
Get everything well incorporated, then whisk in the melted butter.
Next come the dry ingredients.
Stir in flour, baking powder, and salt until a thick batter forms.
Step 3: Cook the pizzelle
Scoop the batter, about a tablespoon at a time.
Drop it right in the center of each of the hot plates.
Then, close the lid and observe.
You will see a lot of steam and hear a loud sizzle. As the pizzelle cooks, the steam will start to subside, and the sizzling sound will get quieter.
This is how you’ll know your pizzelle is probably done.
Open the lid carefully, peeking in to see the color. If they look lightly golden brown, they’re just right. Use a fork or small spatula to remove the hot cookies from the press.
You’ll notice at this stage that the pizzelle is very pliable. They can actually be pressed into a bowl shape or rolled into a tight cylinder while they’re still warm.
Transfer them to a wire cooling rack. This will allow any steam to evaporate away and let the pizzelle crisp up.
They only need a minute or two until completely cooled and crisp. The last step is to dust them with a flurry of powdered sugar. This step is totally optional, but it sure makes them look pretty!
Expert tips
How to keep pizzelle from sticking to the press: You shouldn’t have too much trouble if you have a pizzelle maker with a non-stick finish. But I think it’s best to lightly mist the plates with a little non-stick spray and then wipe off the excess with a paper towel. (You should only need to do this once, as the pizzelle iron is pre-heating. There usually is no need to do this for every cookie.)
Preheat the pizzelle iron: Ensure your pizzelle iron is thoroughly heated before cooking. This will help ensure even cooking and prevent sticking.
Don’t overfill: Use a measuring spoon or scoop to portion the batter onto the pizzelle iron’s center. Overloading it can cause the batter to spill out and result in uneven cookies. It may take some trial and error to find exactly the right amount.
Center the batter: Place the batter slightly towards the back of the iron’s center to allow for even spreading as you close the lid.
Quickly close and cook: Once you’ve placed the batter on the iron, quickly close the lid and cook the pizzelle. Pizzelles cook relatively fast, usually within 30 seconds to 2 minutes, depending on the iron and recipe.
Watch for color: Keep an eye on the color of the pizzelle as they cook. They should turn a light golden brown. If they become too dark, they may taste somewhat bitter.
FAQS
The term “pizzella” is derived from “pizze,” which means “flat” or “round,” reflecting the cookie’s flat, round shape.
These cookies are a famous and beloved treat in Italian cuisine, especially during holidays and special occasions.
Pizzelle have a long history. They’re one of the oldest cookies made in Italy!
Closely associated with Christmas and Easter, it’s a longstanding tradition for Italian families to make and enjoy pizzelle during these holidays.
People often make pizzelle in large batches and give them as gifts to friends and family during the holiday season.
Many times you’ll also seem them used as wedding favors and gifts for special occasions, which really reflects their importance in Italian culture.
The traditional flavor of pizzelle is anise, which has a licorice taste. The combination of anise seeds and anise extract gives these cookies an intoxicating aroma.
Variations and substitutions
Don’t like anise: Anise is traditional for authentic Italian pizzelle, but you can leave it out if you don’t like the taste. Then, you would have vanilla pizzelle. Other flavors include almond or lemon zest, depending on your personal preference. Add almond extract or lemon extract to get the flavor.
Gluten-free: Although I have never tried it, I believe this recipe could adapt well to being gluten-free. Just substitute the all-purpose flour for a gluten-free 1:1 baking flour.
Shape the cookies: You can shape your pizzelle into cones, cups, or tubes. Start with a warm, still pliable pizzelle, and use a bowl, wooden dowel, or cone-shaped mold to help shape.
How to serve
Lightly dusting pizzelle with powdered sugar adds a touch of sweetness and a beautiful appearance. Just use a fine-mesh sieve to distribute the sugar evenly.
Use pizzelle as the “bread” for homemade ice cream sandwiches. Simply place a scoop of your favorite ice cream between two pizzelle for a delightful frozen treat.
Make chocolate pizzelle by dipping one end in melted chocolate.
Dip them in hot coffee or hot chocolate, softening them slightly and infusing them with warm, comforting flavors.
Use them as cannoli shells, and stuff with cream.
Package them in decorative boxes or bags and give them as gifts during holidays or special occasions. They make a delightful homemade gift.
How to store and keep
Allow the freshly baked pizzelle to cool completely on a wire rack in a single layer before storing them. This helps prevent condensation from forming inside the airtight storage container.
Keep the airtight container in a cool, dry place away from direct sunlight and moisture.
Avoid storing them in the refrigerator, as the moisture in the fridge can make them lose their crispness.
Over time, pizzelle may become less crisp. If you notice they have lost their desired texture, you can try reheating them in the oven briefly to regain some of their crispness.
They will keep for up to 7 days.
A few more of my favorite cookie recipes
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Thin & Crisp Pizzelle
Ingredients
- 3 eggs, (large)
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons whole anise seed
- 1 teaspoon vanilla extract
- 1/2 teaspoon anise extract
- 1/2 cup (113.5 g) unsalted butter, (1 stick), melted and cooled slightly
- 1 1/2 cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- powdered sugar, (optional garnish)
Instructions
- Preheat a pizzelle maker, and lightly mist the plates with non-stick spray. Wipe the plates of the pizzelle maker lightly, to remove any excess.*
- Place the eggs, sugar, anise seed, vanilla, and anise extract in a medium bowl and whisk to combine.
- Stir in the melted butter.
- Add the flour, baking powder, and salt, and mix until smooth.
- Place about a tablespoon of batter on each of the hot pizzelle maker plates, and close the lid.
- Cook until only a few wisps of steam are escaping from the pizzelle maker, and the pizzelles look lightly golden.
- Use a fork or small spatula to remove the cooked pizzelles to a wire rack to cool.
- Dust with powdered sugar, if using.
What’s your most favorite pizzelle iron?!?
Hey Sally! The one I’m currently using is by Cuisinart. I’ve got zero complaints!
I am so glad to have found your recipe, Allie! I am half Italian, and I can remember when I was little going to my grandparents’ house and helping them make pizelles in 12 dozen batches… the grandchildren would get to put them in piles as my grandmother pulled them off her iron..(which only made one at a time back then..yep!!)
As I grew a bit older,and my grandmother passed, My brothers and I would help my mom make Anise, vanilla and orange pizelles during the holidays.
I regret that I did not get my mom’s pizelle recipe when she died. Instead, one of my brothers did. Recently I finally mustered up the courage to ask him for the recipe. I’m pretty sure he repeated what he’s done in the past with her recipes… he leaves out an ingredient and they Do not have the same texture as my mom’s did.?
I am constantly searching for my favorite recipes she used to make to preserve our Italian heritage and pass it on to my daughters…thanks so much for sharing! I think these may finally be what I’ve been hoping for!!
Aw, Barbara! Thank you so much for sharing your precious memories! I just love how food and family are so intertwined. I’m so sorry you lost your mom and her recipe. Hopefully this comes close and brings back happy memories for you and your daughters! Bless…
Thank you so much for sharing something so close to your heart…you will be responsible for many fond memories for others, including myself.
As far as executing this recipe, should I use whole or ground anise seed?
Aw, thank you Rebecca! I use whole anise seed. I hope you and your loved ones enjoy this recipe!
Just made these for the first time. So delicious! Love the combination of anise and vanilla.
So great to hear! Thank you Tara- I’m so glad you enjoyed 🙂
I am a super excited excited to find your recipe on pinterest. My Czech grandma died last year and and inherited her pizzelle maker. She made these at Christmas every year. I hope I I do her justice. Thank you.
Gabrielle- I bet your grandma is so pleased and proud right now. I think it’s wonderful that you want to carry on her tradition, and I’m so happy to be a part of that, in some small way. God bless and Merry Christmas to you and your family!
These were delicious! I saw your comment and felt it necessary to tell you how perfect this recipe is; my daughter enjoyed them so much. They tasted so similar to my grandma. I’m making them for Easter to share them with the rest of my family. Thanks for being a part of our traditions!
Thank you so much Gabrielle! I couldn’t be more honored to be a part! Happy Easter to you and your daughter.
I just had my first pizelle this week and I am hooked! Yours look so pretty. I can’t wait to try your recipe, I love anise! Quick question, can you freeze these?
Absolutely Lindsay! Just wrap them up nice and tight so they don’t absorb any funny freezer odors. Good luck and enjoy!
I’m Irish – so soda bread is our baking heritage. So sad. I first found pizzeles as an elementary school kid at a church bazaar with a table staffed with those same Italian grandmas. I’ve tried many recipes, and am intrigued by your inclusion of anise seeds and extract and vanilla. Also, butter! Many recipes use oil. Can’t wait to try this!!! Sundays are for watching football and standing over a pizzele iron!
We are so much alike Mary Anne! I am Irish too, on the other side. I’ve never had a good sofa bread though! I love your pizzelle memories! And I can’t think of anything nicer than watching football with my boys & making pizzelles. Happy holidays to you!
Thank you for the recipe, the keeper of our family recipe passed away suddenly but yours looks very close to what I remember. Since we have family members who aren’t fans of anise he made “plain” ones as well. To make those, is it as simple as just removing anise from recipe or do you need to substitute vanilla or almond? Also, if applying powdered sugar, do you do it when warm or cool?
I appreciate your help, trying to carry on the tradition!
Jennie
My pleasure Jennie! We have lost a lot of family recipes too, so I know how tragic that can be. I hope this recipe helps to keep the traditions going in your family! To answer your question, yes you can leave out the anise seed and anise extract, or replace it with another flavor extract. There’s already vanilla in the recipe, but if you wanted to add almond too that would be fine. I think the same amount would be perfect, but it’s really up to your taste. I would powdered sugar them when cool, if you do it warm the steam could melt it all away. I hope that’s helpful! Good luck and enjoy 🙂
Michael and I are both half Italian, so we love our pizzelles! (And girl, you think 11 kids in 22 years is crazy—Michael’s mom is the oldest of 11 and her youngest sibling is 15 years younger than her. THAT MEANS MICHAEK’S GRANDPARENTS HAD 11 KIDS IN THE SPAN OF 15 YEARS) Lordy. But I imagine pizzelles helped make it all bearable 😛 This recipe looks perfect, they’re absolutely beautiful!
It’s so nice to hold on to childhood memories!! I have never had a pizzelle and they sound and look amazing!
It is! I hope you have a chance to try one sometime soon Malinda! They’re not your typical American cookie, but they’re so good with a cup of coffee, tea, or cocoa. 🙂
This post struck so many chords for me. My dad is one of 14 (!) and we always had piles of pizzelles at our Italian Christmas gatherings. And I made stacks and stacks of these when I worked in pastry at an Italian restaurant. I have to say that I ate way too many over the course of many years and now you have me craving them for the holidays! Your recipe sounds just perfect.
Thank you Cathy! I never knew we had so much in common! How funny. I’m so glad this post brought back happy memories for you 🙂
Great post! Love your pizzelles. One of my all time favorites. Look forward to them every Christmas. ??
Me too! I’m so glad you enjoyed. Thank you!
Hi Allie…I’m half Italian and smiled when I read your write up. My Mom’s name is Josephine! My Nana lived with us when I was growing up and yes, I remember her in that flowered full apron standing in front of the stove stirring that batch of sauce and meatballs and supervising my Dad when he was stirring a big pot of polenta. Mmmmmm.
I didn’t have pizzelles until I married and worked with someone who got me hooked. I have 3 pizzelle irons and make them a lot in many different flavors, but the traditional ones are still my favorites. They never fail to please when I take them places.My recipe is pretty close to yours- I’ve never used anise seed in them though-that will be a new twist for me.
Thank you so much for sharing your favorite pizzelle recipe-I can’t wait to try them!
Merry Christmas!
Carol
Thank you so much Carol! Your sweet comment was a bright spot in my day. Those memories are so precious! I have also tried lots of other flavor varieties, but the classic anise recipe is my favorite too. I hope you have a chance to give this a try. Thanks for the wonderful comment and have a very happy holiday season!
Wow! Allie, these pizzelles remind me of the wafers that are traditionally made in Slovakia (where I come from) for Christmas. The wafer iron is pretty simple (rather smooth – no lace designs) and the wafers are larger. Gotta say that I have no idea what kind of batter my grandmother uses to make them! 🙂
I never realized you were from Slovakia Julia! Those wafers sound so interesting- do you remember what they were called?
They are called vianočné oblátky 🙂 and they are part of our Christmas dinner 🙂
You Are Beautiful!! Thank You For Sharing Your Talent; Your Heart!!
Thank you so much for the kind words!
These look so beautiful and delicious!!
Thanks Mimi! We really love them, and look forward to them every year!
question–i am so frustrated! mine always are crispy at first and then a couple hours later they are all soft! grrrrrr–I do not store them or stack them for a few hours after I make them so I don’t know what the deal is.My recipe does not call for baking soda and I have been told not to use it b/c it will make them rise and be thicker. Also I have been told cake flour will help. Also, some say butter, some say margarine. I have always used butter. Just tired of having to put them on baking sheets and put in the oven the next day to crisp them up. They are time consuming enough as it is 🙁 Any insight to my issue??
I couldn’t really say without knowing anything about the recipe you’re using??? I do know that that has never been an issue for me with this recipe. Maybe you should give this a try!
My Italian mother and aunts always left them out to dry overnight- they were stacked about 6 high (never more, they said more makes them steam and lose the crisp!) and after all were completed, then they covered the finished stacks with one layer of wax paper (or parchment paper) laying on top. These stacks were left on the dining room table. They were never kept in a airtight container. I do this- if packing for gifts, then I just put in celophane bags and use a twist tie. The crisp lasts for weeks! Also, I learned from the old Italian ladies that the flavors have to mature so a freshly made pizzelle does not have the flavor of a week old one and they were RIGHT! Kind of goes against my baking instincts! Freshly baked does not have as much flavor as a week old cookie! It’s the same with biscotti and it’s great to get the holiday baking out of the way weeks ahead.
That is so interesting Lynn! I might have to do a side-by-side comparison to see for myself! Thanks for the great tips!
I am so interested in this question because it happens to me! I do have to leave my pizzelles out overnight and then they are perfect. My mother says she does not have to do that and they are perfect immediately after cooling. My recipe is almost the same as this. Could it be that she does not try the cookie until the next day? Hmmm… maybe its a plot.