Description
Classic Italian Pizzelle Cookies are delicate, crisp waffle cookies traditionally made with anise for a distinctive flavor. This easy-to-follow recipe produces light, crispy cookies perfect for dusting with powdered sugar and serving with coffee or tea. Using a pizzelle iron, these traditional treats come together quickly and are great for holidays or any special occasion.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon anise extract (optional)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
Finishing
- Powdered sugar for dusting
Instructions
- Preheat the Pizzelle Iron: Follow the manufacturer’s instructions to heat your pizzelle iron adequately before cooking. This ensures even and consistent baking.
- Whisk the Eggs and Sugar: In a large bowl, vigorously whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened, about 2-3 minutes. This step aerates the batter for light and crisp cookies.
- Add Wet Ingredients: Stir in the melted unsalted butter, vanilla extract, and anise extract if you are using it. Mix until fully combined for a flavorful base.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to remove lumps and ensure an even rise in the cookies.
- Mix Batter: Gradually add the dry flour mixture into the wet ingredients, stirring continuously until the batter is smooth and free of lumps.
- Cook the Pizzelle: Spoon about one tablespoon of batter onto the preheated pizzelle iron, close the lid, and cook for 30 to 60 seconds. Cook until the cookies turn a golden brown color and crisp up perfectly.
- Cool & Serve: Carefully remove the pizzelle from the iron and transfer them to a wire rack to cool. Repeat this process with the remaining batter.
- Dust with Powdered Sugar: Once cooled, lightly dust the pizzelle cookies with powdered sugar before serving for a classic finishing touch.
Notes
- The anise extract is optional; you can omit it if you prefer a vanilla-only flavor profile.
- Use a high-quality pizzelle iron for best results and even cooking.
- Make sure to let the cookies cool completely on a wire rack to maintain their crispness.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- For a fun variation, try rolling the pizzelle warm around a thin rod or rolling pin to make cookie cannoli shells.
