Ingredients
Scale
- 6 large eggs, room temperature
- 1½ cups granulated sugar
- ¾ cup (1½ sticks) unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract (or 1 tablespoon anise extract for traditional flavor)
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat your pizzelle iron according to manufacturer’s instructions. Most electric irons need about 5 minutes to heat properly. If you’re using a stovetop iron, heat it over medium heat.
- Beat the eggs in a large mixing bowl using a whisk or electric mixer until they’re light yellow and slightly frothy, about 2 minutes.
- Add the sugar to the beaten eggs and continue mixing until well combined and slightly thickened, about 1-2 minutes more.
- Pour in the melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs) and vanilla or anise extract. Mix until completely incorporated.
- Combine the dry ingredients in a separate bowl by whisking together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using the mixer on low speed. Mix just until a smooth, thick batter forms with no lumps. The consistency should be like a thick cake batter.
- Test your iron temperature by dropping a tiny bit of water on it – it should sizzle immediately. If your iron has temperature settings, use medium-high heat.
- Scoop the batter using about 1-1½ tablespoons (or follow your pizzelle iron’s instructions for the amount). Place it in the center of the pizzelle iron.
- Close the iron and press down firmly for 1-2 seconds if using a top-hinged iron. Cook for 30-45 seconds, or until golden brown. The exact time depends on your iron and preferred crispiness level.
- Remove the pizzelle carefully using a thin spatula or butter knife. The cookies will be soft when first removed but will crisp up as they cool.
- Place on a wire cooling rack immediately to cool completely. Don’t stack them while warm or they’ll stick together and lose their crispiness.
- Repeat with remaining batter, wiping the iron with a dry towel between batches if any residue builds up. Most irons don’t need to be re-greased between cookies.
- Cool completely before storing. The pizzelle should be crispy and snap easily when broken.
Notes
- If pizzelle are sticking to your iron, lightly spray with non-stick cooking spray before the first cookie, though most modern irons have non-stick surfaces that don’t require this.
- For perfectly round pizzelle, place the batter slightly forward of center since the batter spreads backward when you close the iron.
- Don’t overfill your iron – it’s better to start with less batter and add more if needed. Overfilled irons create messy edges.
- Pizzelle continue to crisp as they cool, so don’t worry if they seem slightly soft when first removed from the iron.
- For shaped pizzelle (cones or cannoli shells), shape them while still warm and pliable, within 10-15 seconds of removing from the iron.
- The first few cookies often need adjustment as you learn your iron’s timing and temperature. Don’t be discouraged if your first batch isn’t perfect.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cookies
- Method: Pizzelle Iron
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg