Authentic pizzelle is not too hard to make when you have a pizzelle maker. This pizzelles recipe has a hint of anise but you can customize the flavor how you wish!
I unearthed a treasure a few weeks ago.
A small piece of paper, ruled yellow notepaper, with a corner bent, and in blue ink, my mother’s writing. It was the piece of paper I wish I had nearly a year ago, when I first shared my memories of pizzelle. She had spent time with our dear Italian neighbor, observing her make these delicate cookies, her little nuggets of excitement scribbled alongside method and ingredients. “The first batch will surely be bad, but then the following will be wonderful.” “The kids love them.”
The recipe in my first post, while fairly similar, was not precisely what I had remembered. It had satisfied the craving, but this recipe has a few nuances that make it the cookies from my childhood…a bit crisper and with the hint of anise. I hope you enjoy it!
I use this Cucina Pro Nonstick Pizzelle Maker.
Disclosure: There are affiliate links in this post.
- 3 large eggs well beaten
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter melted
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 1 teaspoon anise extract
- In a large bowl, add and beat the ingredients in the order listed, beating well after each addition.
- Drop by rounded spoonfuls onto the center of the preheated pizzelle maker, about 2 tablespoons. It takes a little practice, but sometimes you have to drop the batter just a bit higher than the center, to allow for the waffle press.
- Close the lid and cook until the steaming stops, about 60 seconds.
- Remove the cookie with a fork and place on a cooling rack to dry.