Pizzelle Recipe
Pizzelle originated in central Italy, specifically in the Abruzzo region, over a thousand years ago. The word “pizzelle” comes from the Italian word “pizze,” meaning “round and flat,” reflecting the cookie's shape.
Equipment
- Pizzelle iron (electric or stovetop)
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled (or vegetable oil for a lighter option)
- 1 teaspoon vanilla extract (or anise extract for a classic flavor)
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- Optional: powdered sugar for dusting
Instructions
- Prepare the BatterIn a mixing bowl, whisk together eggs and sugar until pale and slightly thickened.
- Stir in the melted butter and vanilla (or anise) extract until well combined.
- Mix the Dry IngredientsIn another bowl, combine the flour and baking powder. Gradually add this to the wet mixture, stirring until you get a smooth batter. The batter should be thick but pourable.
- Heat the Pizzelle IronPreheat your pizzelle iron according to the manufacturer’s instructions. If using a traditional stovetop iron, heat it over medium heat. Lightly grease the iron if it’s not non-stick.
- Cook the PizzelleDrop about a tablespoon of batter onto the center of each mold. Close the iron and cook for 30–60 seconds (or until golden). Electric irons usually have an indicator light for this.
- Remove the pizzelle using a spatula and transfer them to a cooling rack.
- Shape or ServeWhile still warm, you can roll pizzelle into cones or tubes for fillings like whipped cream or gelato. Otherwise, let them cool flat for a traditional presentation.
- Optional Finishing TouchDust cooled pizzelle with powdered sugar for a festive look and extra sweetness.