Celebrate the holiday season (or any occasion) with this classic anise pizzelle recipe. These thin, crisp cookies make the perfect addition to any Christmas or holiday cookie platter. With a pizzelle iron and simple ingredients, you can make these classic Italian cookies at home.
Growing up in an Italian family, I had the pleasure of eating pizzelle during the holidays and at family gatherings. Pizzelle are just thin crisp waffle cookies made in a pizzelle iron.
Not all Italians grow up with pizzelle, it just depends on what was traditional to each Italian family. Making anise pizzelle was one of my family's traditions that my grandmother always made and one I have taught my kids and now I am sharing it with you too!
I will show you how to make these crisp Italian cookies along with many tips I learned over the years and answers to many questions I have been asked by those who are new to making pizzelle.
And if you already have your own pizzelle family recipe, go ahead and try this one too. I know that Italians love trying out other people's pizzelle recipes, just to say theirs is the BEST! 🙂 It is an Italian thing.
Let's dive into it all!
About The Anise For These Pizzelle
If you are not familiar with anise, it is actually the seed from a plant that originally came from Egypt and was brought to Europe thousands of years ago. It has a black licorice flavor and it is used in sweet recipes and savory ones in many cultures.
Making pizzelle is one way Italians put this ancient plant to use in their cooking and it adds a wonderful earthy flavor to these cookies. For this recipe, anise extract or anise oil is what you need.
Anise oil is stronger than the extract and I will show you the best ratios to use of each in the recipe below.
What You Will Need
- Unsalted butter
- All-purpose flour
- Anise Extract (or oil)
- Granulated sugar
- Vanilla extract
- Kosher salt
- Baking powder
- Eggs: I like to use large eggs.
How to Make Anise Pizzelle
- Mix dry ingredients: In a large bowl, whisk the eggs, vanilla extract and anise extract and sugar and mix well.
- Add Dry Ingredients: Mix the flour and baking powder in a medium bowl. Then add this to the wet ingredients and mix well.
- Add melted butter: Now add that melted butter and mix until combined.
- Preheat the pizzelle iron: according to the manufacturer's instructions
- Make the pizzelle: Scoop a tablespoon of dough onto your pizzelle iron and then close it, and cook for about 30 seconds to one minute. While every iron varies you will want to follow your manufacturer's instructions.
- Cool: Once the cookies are ready, gently scoop them off with a spatula and place them onto a cooling rack.
Pizzelle Making Tips
- Oiling the pizzelle maker: If your pizzelle iron is not non-stick, you will want to oil the pizzelle iron with a little vegetable oil to prevent the pizzelle from sticking.
- When the steam slows down check the pizzelle: Instead of guessing how long to cook the pizzelle in the pizzelle iron, I like to look at the steam coming off of the pizzelle iron. When the steam slows down, I start to check to see if the pizzelle are done.
- Allow the pizzelle to cool on a cooling rack: The cooling down process is when the pizzelle becomes crisp. make sure to cool them on a wire rack so they cool completely.
Recipe Faqs
There are lots of ideas about the meaning of pizzelle in Italian. Some people believe it means pizze or small round pizza.
Pizzelle are originally flavored with anise. Over the years, vanilla chocolate and other flavor variations have been made.
It is believed that pizzelle came from the Abruzzo region of Italy during the Roman times. They are also known as ferratelle which comes from the tool that originally made them, the lu ferro.
Storing Pizzelle
This is one of the most common questions I get from people about making pizzelle. Here are my suggestions:
- Storing: To keep these cookies really crisp, it is best to store them in an air-tight container and eat them within 3 days.
- Freezing: You can freeze pizzelle. Allow them to cool completely then wrap them in parchment paper then place them in a bag, making sure to get as much of the air out of the bag as possible. Freeze for up to one month. Thaw them by placing them on the counter in the bag and let them come to room temperature.
Variations And Substitutions
- Dust with powdered sugar: This step is optional but it tastes amazing and makes for a beautiful presentation.
- Go lighter or heavier on the anise: If you love anise, add more to the recipe. If you are not a fan, omit it and use just vanilla extract.
- Use other flavored extracts! You can use almond extract, orange and lemon extract or even cinnamon extract to change up the flavor of these cookies. Make this your own.
- Use Fiori di Sicilia – This extract has the flavor of orange, vanilla, and jasmine which is amazing with these cookies.
- Make vanilla pizzelle!
More Italian Cookies
Anise Pizzelle Recipe (Italian Waffle Cookies)
Equipment
- pizzelle iron
Ingredients
- 3 large eggs
- ¾ cup sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoon baking powder
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon anise extract If using anise oil, start with ¼ teaspoon and add up to ½ teaspoon for a strong anise flavor.
- 8 tablespoon unsalted butter melted
- ¼ teaspoon kosher salt
Instructions
- In a small saucepan, add the butter and heat over medium-low heat until just melted. Once melted, set aside.8 tablespoon unsalted butter
- Whisk together your eggs, sugar, vanilla and anise in a medium bowl.3 large eggs, ¾ cup sugar, 1 ½ teaspoon vanilla extract, ¾ teaspoon anise extract
- Now add your flour, salt and baking powder and mix it well until there are no lumps and it looks smooth.1 ¾ cups all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon kosher salt
- Now add your melted butter and mix that into your mixture.8 tablespoon unsalted butter
- Pre-heat your pizzelle maker. They are all a little different so follow the manufacturer's instructions for this.
- Once it is heated, add a heaping tablespoon of your thick dough to the middle of each of your pizzelle areas on the iron. Close and cook for about 30-45 seconds until it is a light golden color.
- Once they are cooked, remove the pizzelle from the iron (they will still be soft and pliable at this point) and place them on a cooling rack where they will cool and get nice and crispy. Keep doing this until all the dough is used up.
- To serve, stack them up or fan them out on a plate and eat them as is or with a light dusting of powdered sugar. Serve with tea or Italian coffee and Enjoy!
Meghan
Thank you for sharing this recipe