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Desserts

The BEST Pizzelle Recipe

Making thin, crisp, buttery pizzelle will instantly get you in the Christmas spirit.

Pizzelle are the oldest known cookie! The first pizzelle came from the region of Abruzzo in the 8th century! The word “pizzelle” means “flat” and “round” in Italian. These cookies are extremely crisp, buttery, and light. You can never eat just one. 

Many recipes call for only anise or only vanilla. However, this recipe combines anise, lemon, and vanilla, giving them THE BEST flavor. My Noni has passed this traditional recipe down to me. I hope you and your family enjoy it as much as we do!

Buon Natale!

Ingredients

Makes about 50 pizzelle

  • 6 eggs
  • 4 cups flour 
  • 1 1/3 cup sugar 
  • 2 sticks of butter 
  • 4 tsp. baking powder 
  • 2 tsp. of each flavor: vanilla, lemon, & anise

Directions 

1. Beat eggs until they are fluffy. Add sugar gradually until smooth.

2. Melt butter and cool, add to egg mixture. Then add in your anise, lemon, and vanilla. Mix flour and baking powder together until combined (no need to sift). Add to above mixture. The dough will be sticky. 

3. Using a teaspoon, add one scoop to the center of each side. Shut iron for about 55 seconds to one minute. While still warm, place pizzelle on paper towel and sprinkle with powdered sugar. 

Note: If your pizzelle are sticking, grease the iron with a bit of vegetable oil or pam.

Enjoy!

@marissa.depaoli

That time of year 😍 🇮🇹 #pizzelle #Italian #Italiancooking #baking #Christmas #Food #Cookies #HardcoreItalians

♬ 'O Sole Mio - Il Volo

18 comments

  1. My grandmother’s original recipe called for orange rind, probably before extracts were available. This was a heavy dough to be pressed between the hot iron held over the gas stove. Wish I knew what happened to her iron, but I use orange extract with my electric press.

      1. I honestly can’t remember, having only done it once as a precocious teen. The recipe is in with my recipes, but I recall it being a dough that was made into a ball, then had to be squeezed hard in the old fashioned press. I have used one that came with the electric one and added orange rind and/or extract to it.

  2. Each iron is different, I usually lift it when I see no more steam, check to see the color and decide from there to take off or put the lid back down a few more seconds.

  3. Thank you for the recipe. Yes, I grew up with pizzelles. My mother used anise flavoring. One of my aunts used orange flavoring. I still have my die.

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