Pizzelle are thin, crisp, waffle-shaped cookies which are an Italian cookie tradition. This is a classic, all-butter pizzelle recipe that will make your Nonna proud!
- 3 large eggs
- ¾ c granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract (or anise, lemon, almond extracts can also be used!)
- 1 ¾ c all purpose flour
- 2 tsp baking powder
- ½ c unsalted butter
- Melt the butter in a microwave safe bowl and set aside.
- In a large bowl, beat the eggs, sugar, salt, and extract until well combined.
- Stir in the flour and baking powder, mixing until smooth.
- Lastly, add the cooled, melted butter, incorporating and mixing until smooth; the batter will be thick and sticky, and get even more stiff as it it sits.
- At this point, you can color your batter if you want. Add desired amount of food color gel and mix in until fully incorporated. To make different colors, divide the batter into separate bowls and color each one accordingly.
- Heat your pizzelle iron. Once it's ready to go, you can give it a quick spritz of nonstick canola oil spray or you can use a silicone basting brush to oil it up.
- Using a cookie scoop, put about 2-3 tsp of batter (depending on the size of your iron, you may have to experiment!) onto each pizzelle pattern. Cook the pizzelle according to the instructions that came with your iron. Usually, they take about 2 minutes to turn a darker golden-brown. I take mine out at the first sign of golden brown which keeps them soft but still crisp enough.
- Once finished baking, use a fork to gently lift the pizzelle onto a baking rack to cool. If forming the cookie into a shape (i.e. cannoli shell), form the cookie immediately after baking and allow to cool on the mold.
- If using an iron that has a perfectly circular shape (such as made by Cuisinart), you can trim any excess off of the cookie using a knife. Use a fine grater/zester to round out and file down the craggy edges for the PERFECT shape!
- I personally have the Cuisinart iron, and I've found the perfect temp is on the #3 setting- it bakes them perfectly, just a hint of golden brown and crisp.
- To oil the iron, I use a silicone basting brush (which is safe to use up to 600 degrees) dipped in canola or vegetable oil.
- For chocolate pizzelle, in a small bowl mix 3 tbsp of cocoa powder and 1 tbsp canola oil. Add to the batter last.
- Pizzelle are freezer friendly!
Recipe adapted from: King Arthur Flour
Keywords: Pizzelle Recipe