Pizzelle

This homemade Italian Pizzelle is an easy recipe that creates delicate, crispy cookies with beautiful patterns. Using a modern pizzelle press, these traditional Italian treats feature a light, buttery texture and delicate flavor that can be customized with vanilla, anise, or almond extract. Perfect for holiday gifting or enjoying with coffee, these cookies capture generations of Italian baking tradition.

Why You'll Love These Cookies

These pizzelle offer the perfect balance of light sweetness with hints of vanilla or anise. The pizzelle press creates stunning, intricate patterns that make these cookies as beautiful as they are delicious. They're wonderfully crisp, keep well for days, and are perfect for holiday gifts or special occasions. Best of all, they're surprisingly simple to make with just a few basic ingredients.

Ingredients for Pizzelle

• Wet Ingredients:
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract (or 1/2 teaspoon anise/almond extract)
• Dry Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
• Equipment Needed:
  • Pizzelle press
  • Wire cooling rack
  • Small cookie scoop or teaspoon
  • Spatula for removing cookies

Step-by-Step Instructions

Prepare the Batter

Whisk eggs and sugar until pale and smooth. Stir in melted butter and extract. Sift together flour, baking powder, and salt. Gradually mix dry ingredients into wet until just combined. Let rest 30 minutes.

Heat the Press

Preheat pizzelle press according to manufacturer's instructions. Lightly grease if needed, though most modern presses are non-stick.

Cook the Pizzelle

Drop heaping teaspoon of batter onto center of each mold. Close lid and cook 30-60 seconds until golden brown.

Cool and Crisp

Remove carefully with spatula to wire rack. Cookies will crisp as they cool. Shape while warm if desired.

Pro Tips for Success

Chill batter for better browning and texture. Maintain consistent batter amount for uniform cookies. Work quickly when shaping warm pizzelle. Clean press between batches if needed. Adjust cooking time based on desired color and crispness. Keep cookies separated while cooling to maintain crispness.

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Serving and Gifting Ideas

Serve pizzelle with coffee or tea. Dust with powdered sugar before serving. Create sandwich cookies with Nutella or cannoli filling. Package in cellophane bags or decorative tins for gifting. Layer with parchment paper to prevent sticking. Perfect for holiday cookie platters or special occasions.

Storage and Make-Ahead Tips

Store in airtight container at room temperature up to 2 weeks. Keep away from moisture-prone items to maintain crispness. Batter can be refrigerated up to 24 hours before baking. Cookies can be frozen up to 3 months when properly stored. Bring to room temperature before serving.

Frequently Asked Questions

→ Why let the batter rest?

Resting the batter allows the flour to fully hydrate and helps develop a better texture in the final cookies.

→ Can I make the batter ahead?

Yes, you can make the batter and store it in the refrigerator overnight. Just bring it to room temperature for 30 minutes before using.

→ How do I know when the pizzelle are done?

They should be lightly golden-brown after cooking for 1 to 1.5 minutes, though exact timing depends on your press.

→ Why do pizzelle crisp up after cooling?

The cookies are soft when first removed from the press but become crisp as they cool and the moisture evaporates.

→ Do I need to spray the press each time?

After the initial spray, you typically won't need to respray a non-stick press as the butter in the batter helps prevent sticking.

Conclusion

Traditional Italian wafer cookies made with a vanilla-flavored batter and cooked in a special pizzelle press until golden and crisp. Perfect for holidays or any special occasion.