New recipes

Perfect Pizzelles recipe

Perfect Pizzelles recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies

A classic Italian biscuit made with the aid of a pizzelle iron. Serve them for dessert, afternoon tea, elevenses or general snacking.

21 people made this

IngredientsServes: 6

  • 6 eggs
  • 300g caster sugar
  • 225g unsalted butter, melted
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 440g plain flour
  • 4 teaspoons baking powder

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
  2. Heat pizzelle iron. Drop batter by teaspoonfuls onto the centre of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove biscuits carefully from the iron and cool on wire racks.

Cookie how-to

Make perfect cookies every time with our How to make cookies guide!

Recently viewed

Reviews & ratingsAverage global rating:(33)

Reviews in English (32)


I just bought a pizzelle maker and have been experimenting with different recipes. These turned out great........ thin and crispy. We loved them! They're addicting. Thanks!-11 Dec 2001

by Lisa

My grandparents used to make pizzelles and have them fresh and ready for us when we visited. When my grandmother passed away, I got the pizzelle iron but no recipe! This recipe has the head-on exact taste of hers, and everybody LOVED them. THANKS!!-02 Feb 2001


These came really good! But I only added 3 cups of flour instead of 3 1/2 and put anise extract instead of Lemon Zest. I also put about a tablespoon of anise seeds.-20 Dec 2001

Classic Pizzelle

I could never figure out why my in-laws wouldn’t try my pizzelle.

I mean, these traditional Italian cookies looked JUST like the ones from Boston’s North End, the sentimental “hometown” of every eastern Massachusetts Italian-American. Super-crisp, buttery, golden rounds, they’re a mainstay at every Italian holiday table, from Thanksgiving (turkey and spaghetti and pizzelle) to Christmas (roast beef and ravioli and pizzelle), to Easter (ham and lasagna and pizzelle).

So why wouldn’t my mother-in-law at least sample mine?

For years, I’d haul out my pizzelle iron, dutiful daughter-in-law that I was trying to be, make the pizzelle, battle my urge to sample them in the car on the way from New Hampshire to Massachusetts, lay them on her sideboard with the rest of the desserts, and watch them go absolutely untouched. Except by me and my husband.

Finally, I asked my sister-in-law what was up with the pizzelle boycott.

“We don’t like pizzelle,” said Dawne.

Crisp sugar cookies—what’s not to like? I thought.

“Uh, what don’t you like about them?” Maybe I should have sprinkled them with confectioners’ sugar, like you see at Italian bakeries was that the missing component?

“No, you know, that anisette flavor. That licorice,” said Dawne, grimacing.

Ahhhh… light dawns on Marblehead! The most traditional pizzelle are indeed made with anise seed or anise extract they taste like licorice.

But I eschewed that flavor long ago in favor of the milder vanilla version I now make. I’ll do a butter-rum pizzelle occasionally, and have experimented with lemon and hazelnut—all good. Still, vanilla remains a comforting favorite. And I was certain Dawne and Ma would feel the same—if I could get them to try one.

“Dawne, just try a bite. Really. These don’t taste like licorice.”

She looked at me skeptically. I’ve pulled this kind of trick on her before, asking her to be a guinea pig for one or another non-traditional version of a long-time favorite.

Bottom line? She tried she liked I conquered. And now, whatever the celebratory occasion, my pizzelle are eagerly awaited and just as eagerly devoured.

Approval from your in-laws—priceless.

Read our Classic Pizzelle recipe as you follow along with these pictures.

Eggs, sugar, salt, and vanilla—into the bowl they go.

Add flour and baking powder, mixing till smooth. Then pour melted butter on top…

…and stir till thoroughly combined.

Lightly grease and heat your pizzelle iron. A krumkake iron works well here, too. This particular pizzelle iron makes four mini-pizzelle. Mine at home makes two standard-size pizzelle.

Get your tools ready. I like to use a teaspoon cookie scoop (a tablespoon scoop, for standard-size). It makes nice, round balls, a head start towards making nice, round pizzelle. Dipping the scoop in water each time you scoop ensures the dough won’t stick.

To make mini-pizzelle, you need a ball of dough about the size of a small shelled chestnut: a generous 2 teaspoons, to put it in more precise, measuring-spoon terms.

Quickly drop the balls just a tiny bit back from the center of each circle on the iron. When you lower the cover, it pushes the dough balls forward just slightly, centering them within the circles.

Close and latch the cover. You’ll probably see a bit of dough ooze out the side. That’s OK just wipe it off.

Raise the cover, and—whoops. This was one of my first attempts. I hadn’t yet nailed the correct baking time (2 minutes, 15 seconds for the mini-pizzelle iron 45 seconds for my standard-size iron) nor the correct amount of dough (generous 2 teaspoons for the mini, a generous 4 teaspoons for the standard).

Try again. Ah, that’s more like it! Don’t expect you’re going to make perfectly centered pizzelle with smooth edges right in the iron. What you want is approximately the right amount of dough, enough to completely fill the circle, but without so much that there’s lots of overflow. It takes some experimenting as I said, perfection the first time out isn’t a realistic goal.

Lift the pizzelle off the iron I’m using a fork here. If they’ve spread into each other, they’ll come off all in one piece.

Pizzelle Recipe

You can be enjoying this pizelle recipe in as little as 20 minutes. So quick and easy to make this Italian classic, a dessert your entire family will love.


3/4 cups Fine White Sugar (Caster Sugar Is Perfect)

A Few Scant Drops of Anise Extract (Or 1 Tablespoon of Vanilla Extract If You Don’t Like Anise)

1 3/4 Cups all purpose white flour

2 Tablespoons of Powder Sugar


  • Preheat your pizzelle iron to a medium/high heat.
  • In the bowl of a food mixer, or by hand add the eggs and sugar. Beat on a medium/high setting. Once it is fluffy add the butter and keep beating until you have a pale golden mixture that looks super light and airy
  • Add the lemon zest to the butter, egg and sugar mixture and fold in with a spatula.
  • Take another large bowl, add the flour, baking powder and salt. Mix well.
  • Little by little, add a spoonful of the flour mixture to the beaten egg and sugar. Gently fold in taking care not to knock the air out of the mixture. Repeat this step until all of the flour is incorporated. You are aiming to have a silky-smooth batter.
  • Open the pizzelle iron and place a sizeable dollop of batter in the center allowing it to spread slightly. Close the lid of the iron and cook for around 1 minute until the pizzelle is just the other side of golden
  • Using a wooden spatula, flip the pizzelle of your iron and transfer to a wire rack to cool. Dust with powder sugar for the ultimate presentation.


  • The key part of the flavoring is Anise, so it is absolutely vital that you don’t miss this step. There are alternatives however that will produce a similar taste. If you have fennel seeds, a small pinch ground to a fine powder will make a suitable alternative.

Like this recipe?

Pizzelle Cookies

The thin, crispy Italian cookie that is a must have during the holidays. I make these every Christmas without fail. If you don’t care for the anise flavor, you can substitute vanilla extract or lemon extract.


  • 6 whole Eggs
  • 1-½ cup Sugar
  • 1 cup Melted Butter
  • 2 teaspoons Anise (or 2 Tablespoons Vanilla, Or 3 Tablespoons Lemon Extract)
  • 3-½ cups Flour
  • 4 teaspoons Baking Powder


Preheat pizzelle iron and spray with some cooking oil.

Beat eggs. Add sugar, butter and flavoring. Beat in flour and baking powder.

Drop by heaping teaspoonfuls onto your pizzelle iron. Bake for 20 – 45 seconds. Each iron is different so be careful how long it is on. They cook quickly. They should be a nice medium golden brown.

Remove with a spatula to a wire rack to cool. Store in an airtight container.

  1. Melt butter and allow to cool.
  2. In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed.
  3. Add melted butter, vanilla extract, anise extract, anise seeds to the batter and stir until combined.
  4. In a separate large bowl, sift together the flour, salt and the baking powder.
  5. Fold the dry ingredients into the wet ingredients and mix until smooth. Do not over mix.
  1. Heat the pizzelle iron according to the manufacture instructions.
  2. Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press.
  3. Close the lid and bake for 40-50 seconds or until light golden in color.
  4. Remove from the iron with a chop stick and cool on a cooling rack.
  5. Repeat with the remaining batter.

Chocolate-dipped Pizzelles

A holiday craft that your kids can eat and gift! Dough requires overnight refrigeration so plan ahead. And you’ll need a pizzelle maker/iron.


  • 6 Eggs
  • 1-½ cup Sugar
  • 1 cup Vegetable Oil
  • ¾ teaspoons Anise Oil (from Your Italian Deli) Or Vanilla Extract If Preferred
  • 3 cups Flour
  • 1 pinch Salt
  • 1 cup Chocolate Chips, Melted (or Chocolate Of Your Choice)
  • Various Holiday Candy, Crushed Candy Canes, Mini Marshmallows, M & M's, Sprinkles Or Whatever You Have On Hand


In a large bowl blend eggs and sugar until smooth. Add in the vegetable oil and anise oil and blend well. Add in flour and salt, blend well. Cover the bowl with a sheet of plastic wrap. Let the batter sit for 6 hours or overnight in your refrigerator, to allow flavors to blend. If you are not a fan of anise, you can substitute vanilla extract.

Make your pizzelles according to your pizzelle iron’s instructions.

If you want to turn some of the pizzelles into a fun edible holiday craft for the kids (or they want to make some to gift) why not fold a few of the warm pizzelles like a “taco” when you take them off the iron. Allow the “tacos” to cool. Then once cooled, melt some chocolate and let them dip and decorate!

Line a few baking sheets with parchment paper, set out the melted chocolate and decorations like mini marshmallows, sprinkles, crushed candy canes, seasonal candies mini chocolate chips or whatever you dream up and let the kids have at it. Once they are finished, let them harden in your cold garage or refrigerator. Then store in a sealed container until ready to eat or gift.

I started by beating the eggs, sugar, and vanilla until they were well combined, about a minute (Photo 1). Then, I sifted in the baking powder and salt, and beat the mixture until everything was nicely incorporated (Photo 2). Next, I added the flour, and beat the mixture on low until the batter was smooth (Photo 3). Finally, I added the melted butter, and beat the mixture on low until the butter was incorporated and the batter was smooth (Photo 4).

How To Make Pizzelles

Pizzelles are a classic Italian treat, so they’re super easy to find at most grocery stores, and certainly at any Italian market. But unless you’ve got a great market that does a ton of volume (Yay for Alesci’s) you don’t know how long that package has been sitting on the shelf.

I held off on making my own pizzelles for a long time, afraid they’d take too much practice to get them right. It turns out, but the third or fourth pair I was on a roll. Have you ever had a pizzelle hot from the press, with a little powdered sugar? Mmmmmmmmm.

Yes, you’ll need a pizzelle press to do these. Borrow one from a friend if you can. Otherwise, check out garage sales and thrift stores, you see them all the time.


6 eggs
2 tablespoons vanilla
1 cup melted butter (2 sticks)
1½ cups sugar
4 teaspoons baking powder
3½ cups all-purpose flour, sifted
— Optional —

1-2 tablespoons unsweetened cocoa powder


This is another one of those “Gee, is that all there is to it?” recipes. In a large bowl, beat together the eggs. Not so much they start to fluff up like meringue, just mix them.

Beat in the vanilla and the melted butter.

Make sure the butter isn’t too hot. You don’t want to cook the eggs.

Now beat in the sugar and the baking powder.

Once everything except the flour is nice and smooth, start beating in the flour a quarter-cup at a time.

Don’t try to just dump it all in and beat it. You’ll make a mess, and the texture won’t be right anyway. If anyone cares about the science behind that, I’ll see if I can get Jenni to explain.

Once the last of the flour is in, beat it just until it’s incorporated, then stop. If you over-beat it, you’ll develop the gluten in the flour and make the pizzelles tough and chewy, instead of light and crispy.


I wasn’t sure if I needed to oil the press or not. But I could see some residue, so I assumed I would. After the press was hot, I brushed the top and bottom with olive pomace oil.

Turns out I didn’t need it. Now I know. So now you know.

Anyway, put a dab of dough about 1½-2 inches just slightly toward the hinge side of the press and close it. If you got the exact right amount, you should have a tiny bit of dough squeeze out around the edges as it cooks. Trim that off with a knife.

Cook for a minute or two, until the top is just starting to brown. Then carefully lift them out with a fork, or a narrow spatula.

You’re going to have to practice with your press to see exactly how long to cook them. You can see in that last picture that we had two presses going.

The round one I’m focusing on cooked much faster. I also like that I could trim the edges (at least halfway around) while they were cooking. The square one made it impossible to trim them until you took them out, and by that time I was working on the next batch.

You can see that some of them have big edges hanging off. We had to trim those very carefully, trying not to break the whole pizzelle.

Even without the overhang, the “perfect” edge still had that fluted shape. I prefer the clean round edge of the other press.

Optional chocolate

If you want to do chocolate, just add the cocoa powder after the last addition of flour.

Since we were trying these for the first time we only did one tablespoon per batch. They had a nice color and a subtle flavor. Next time we’ll go with two tablespoons.

Classic Pizzelle Recipe 1

6 Eggs 3 Eggs
3 1/2 cups Flour 1 3/4 cup Flour
1 1/2 cup Sugar 3/4 cup Sugar
2 Tbsp. Vanilla Essence 1 Tbsp. Vanilla Essence
1 cup Butter (two sticks 1/2 pound) 1/2 cup Butter (one stick 1/4 pound)
2 tsp. Baking Powder 1 tsp. Baking Powder

Melt butter on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla essence. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. The batter will be stiff. Bake using pizzelle iron. Full batch will make about 60 cookies.

Classic Pizzelle Recipe 2

6 Eggs 3 Eggs
4 cups Flour 2 cup Flour
2 cups Sugar 1 cup Sugar
1 tsp. Vanilla Essence 1/2 tsp. Vanilla Essence
1 cup Butter (two sticks 1/2 pound) 1/2 cup Butter (one stick 1/4 pound)
2 tsp. Baking Powder 1 tsp. Baking Powder

Melt butter, add sugar and beat well. Add egg yolks and vanilla and mix well. In a separate bowl mix the flour and baking powder and then gradually add to the butter and egg mixture. In a separate bowl beat the egg whites until stiff then fold carefully into the butter/egg/flour mixture. Spoon onto pizzelle iron and bake.

Classic Pizzelle Recipe 3

6 Eggs 3 Eggs
4 cups Flour 2 cups Flour
1 1/2 cup Sugar 3/4 cup Sugar
2 Tbsp. Vanilla Essence 1 Tbsp. Vanilla Essence
1 cup Crisco or olive oil 1/2 cup Crisco or olive oil
4 tsp. Baking Powder 2 tsp. Baking Powder

Beat the eggs and sugar together in a large bowl then add the Crisco (or olive oil) followed by the baking powder and vanilla. Mix well and add the flour gradually to the mix. Once the ingredients are mixed well spoon onto iron and bake.

Classic Pizzelle Recipe 4
By Katherine’s great grandmother, Traverse City, MI

12 Eggs 6 Eggs
5 1/2 cups Flour 2 3/4 cups Flour
1 1/2 cup Sugar 3/4 cup Sugar
1 tsp. Vanilla Essence 1/2 tsp. Vanilla Essence
1 tsp. anise flavoring or whiskey 1/2 tsp. anise flavoring or whiskey
1 lb. Butter or oleo 1/2 lb. Butter or oleo
2 3/4 tsp. Baking Powder 1 1/2 tsp. Baking Powder

Cream sugar and butter. Add eggs and cream well. Add flavoring then follow with baking powder and mix well. Refrigerate overnight before using.

Traditional Soft Pizzelle

500-600 grams (c. 2-3 cups) flour
10 eggs
250 grams (c. 1 cup) sugar
200 grams (7 oz. by weight) melted and strained pork fat
1 envelope yeast
Grated rind of a lemon

Old Country Pizzelle

2 cups flour (approx.)
3 eggs
3/4 to 1 cup sugar
1/2 cup oil
2 tsp baking powder
1 tsp vanilla extract
1 tbsp anise seed

Beat eggs lightly. Add oil, anise seed and vanilla. Stir in sugar. Add sifted flour and baking powder and stir until mixture can be dropped from a spoon. If too sticky, more flour may be added.

Grandma Fante’s Pizzelle
This recipe has been around since the beginning of the century, and has been enjoyed by the thousands upon thousands of our customers who have, over the years, purchased pizzelle irons from us.

1 Lb. 3 Oz. all-purpose flour (3.5 Cups)
6 eggs
12 Oz. sugar (1.5 Cups)
10 Oz. melted Crisco shortening (1.25 Cups)
1 Tablespoon Anise Seeds
1 Tablespoon Vanilla Extract
Juice and grated rind of half lemon
Juice and grated rind of half orange

Beat eggs and sugar until they become light and foamy. Beat in the remaining ingredients as follows: Add the melted shortening, a little at a time. Add the anise seeds, vanilla, grated rinds and juices. Gradually add the flour until a light dough is formed light enough to drop onto the iron with a spoon. You may have a little bit of flour left over.
Not everyone can deal with the anise seed getting between their teeth. For you, we recommend pulverizing the seeds in your food processor, electric mincer or mortar and pestle. Or you can use the oil or extract for the traditional licorice flavoring of this cookie.

Minnie’s Pizzelle
By Barbara D’Addario, whose mother is famous for her pizzelle.

6 Eggs 3 Eggs
1 3/4 cups Flour 1 cup Flour
7 Tbsp. Sugar 3 1/2 Tablespoons Sugar
1 Tbsp. Anise Extract 1 1/2 tsp. Anise Extract
1/4 lb. Margarine (one stick) 4 Tbsp. Margarine

Cream together margarine and sugar until light and fluffy. Beat in eggs, one at a time. Beat mixture vigorously. Add flour gradually, continuing to beat vigorously, until there are no lumps. Beat in the anise. The mixture should ribbon when dropped from a spoon. Bake until golden.

Reduced Fat Pizzelle
Micki Centrone submitted these subsititutions to reduce the fat content of your favorite pizzelle recipe:

1. Use “I Can’t Believe it’s Not Butter” brand in place of butter or oil.

2. Replace half of the eggs called for with egg whites (for 3 eggs use 1 egg and 2 egg whites).

Secrets to Perfect Cream for Pizzelles:

I have always used the same filling to cream these pizzelles. The touch of condensed milk goes a long way with these. When you make the cream, it’s important to use refrigerated ingredients, such as cream cheese and condensed milk and keep the cool whip frozen just until ready to use.

Years ago I used to make them sweeter and added whole can of sweetened condensed milk to the cream, but as years passed by, I kept decreasing the amount of condensed milk, making this dessert less sweet. Most people prefer less sweet, so these are not loaded with sugar.

Follow the instructions in the recipe below to avoid over-beating the cream. It should be smooth and thick, not runny in any case. If for some reason the cream turns our runny, try refrigerating for 30-60 minutes it should do the trick.