The thinnest, lightest, most crisp pizzelles ever!  They’re just as light as air, and this recipe is truly authentic, with plenty of sweet anise flavor.

My search is over- this is the PERFECT pizzelle recipe! So thin, so light, so incredibly crisp, with plenty of authentic anise flavor. These are just like my great-aunt used to make- maybe even better! food desserts cookeis

Pizzelles.  Pizzelles, man.

I never thought I’d do this.  This recipe is so incredibly close to my heart.  I have so many memories attached to these simple Italian cookies.

My search is over- this is the PERFECT pizzelle recipe! So thin, so light, so incredibly crisp, with plenty of authentic anise flavor. These are just like my great-aunt used to make- maybe even better! food desserts 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 really pass down much from his culture, I do 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 the sensible shoes, and they stood in front of huge vats of bubbling red sauce.  There were stacks and stacks of pizzelles, spread out on a folding table covered with a vinyl tablecloth.

The taste of those pizzelles stayed with me for decades.

My search is over- this is the PERFECT pizzelle recipe! So thin, so light, so incredibly crisp, with plenty of authentic anise flavor. These are just like my great-aunt used to make- maybe even better! food desserts cookies

Years later, when I found myself working 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 every week, I stood in front of no less than 4 sizzling-hot pizzelle irons, breathing in anise-scented steam.

I eventually quit that job, but I could never quit pizzelles.  Not a year has gone by since, where 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, and tweaked, and made slight improvements, here and there, to my original recipe.  I really think it’s the best it could ever be.  It’s simple.  The ingredients are just whisked together in a bowl, no mixer required.  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.

And best of all, they’re so thin and crisp.  Lighter than air!  The texture is really what makes these pizzelles great, and I’ve had people begging me for the recipe for years.

I never thought I’d give it up, it just felt too important, too personal.   But here it is!  I hope you’ll carry on the tradition, and keep it as close to your heart as I always have.

My search is over- this is the PERFECT pizzelle recipe! So thin, so light, so incredibly crisp, with plenty of authentic anise flavor. These are just like my great-aunt used to make- maybe even better! food desserts cookies

100 reviews

Thin and Crisp Pizzelles

The thinnest, lightest, most crisp pizzelles ever! They're just as light as air, and this recipe is truly authentic, with plenty of sweet anise flavor.

Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes
Yields about 30 pizzelles     adjust servings

Ingredients

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons whole anise seed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon anise extract
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • a pinch of kosher salt

Instructions

  1. Preheat a pizzelle maker, and lightly spritz a bunched-up paper towel with non-stick spray.  Wipe the plates of the pizzelle maker lightly with the oiled towel.*
  2. Place the eggs, sugar, anise seed, vanilla, and anise extract in a medium bowl and whisk to combine.
  3. Stir in the melted butter.
  4. Add the flour, baking powder, and salt, and mix until smooth.
  5. Place about a tablespoon of batter on each of the hot pizzelle maker plates, and close the lid.  
  6. Cook until only a few wisps of steam are escaping from the pizzelle maker, and the pizzelles look lightly golden.
  7. Use a fork or small spatula to remove the cooked pizzelles to a wire rack to cool.

by

Recipe Notes

*You only need to do this once, before starting.  There is no need to do it after every pizzelle.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 77kcal Calories from fat 33
% Daily Value
Total Fat 4g 6%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 27mg 9%
Sodium 36mg 2%
Carbohydrate 10g 3%
Dietary Fiber 0g 0%
Sugars 5g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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My search is over- this is the PERFECT pizzelle recipe! So thin, so light, so incredibly crisp, with plenty of authentic anise flavor. These are just like my great-aunt used to make- maybe even better! food desserts cookies
My search is over- this is the PERFECT pizzelle recipe! So thin, so light, so incredibly crisp, with plenty of authentic anise flavor. These are just like my great-aunt used to make- maybe even better! food desserts cookies