Pizzelle

Italian Pizzelle are crunchy, tender cookies flavored with anise and vanilla. This simple recipe makes thin, crispy cookies in a pizzelle press just like you would find in Italy! 

My first introduction to pizzelle cookies was during recipe testing for the opening menu of Davide, an Italian restaurant in the Meatpacking District of NYC. I fell in love with the delicate, crunchy cookies. I later put these cookies on the menu at Peasant, where I was the pastry chef.

I’m giving you my professional recipe and all my tips for making perfect pizzelle every single time! I’ll teach you how to make uniform, even cookies and how to get the best texture. They are traditionally served at Christmas time but they are actually perfect all year round.

These cookies are perfect with affogato or served with a selection of other Italian cookies like almond crescent cookies, pignoli cookies and the absolute best chocolate biscotti. 

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Professional Tips for Making Perfect Pizzelles

• Preheat, spray, repeat. Make sure your iron is piping hot, spray with nonstick cooking spray, and cook your batter. Be sure the iron is hot enough before you recoat with spray and cook the next round.
• Cut with scissors while hot. Cut your pizzelles while they are still hot, and do so with scissors or a biscuit cutter. You can also leave unfinished and imperfect edges. 
• Use parchment paper for protection underneath your pizzelle press. This will catch the batter that inevitably overflows. 
• Cool pizzelle in a single layer. Let the pizzelle cool in a single layer so you can maintain the ultimate crunch. I line a baking sheet with parchment then cool the cookies on one side and stack them on the other after they cool. 

What is a pizzelle?

Pizzelle are crispy, thin Italian cookies flavored with anise. They are made in a pizzelle press, which is like a small, shallow waffle iron. They have a light, delicate flavor with hints of anise, vanilla and butter. 

Ingredients Needed

• Whole Egg: The eggs are here to add fat, moisture and leavening. Beating in the eggs just enough will add a little or a lot of leavening depending on the desired texture. Eggs also emulsify the batter and keep everything texturally perfect.
• Granulated Sugar: Granulated sugar is here for sweetness and is in perfect proportion to the butter and flour. The sugar also shortens the gluten strands in the flour creating that tender, crunchy texture.
• Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding.
• Whole Milk: There is just the right amount of milk to pull the dough together but not so much to make the cookies tough. The addition of a liquid means we have to be extra careful not to overmix the dough and activate the gluten in the flour.
• Vanilla Extract: Vanilla Extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it.
• Anise Extract: Anise extract is here for flavoring and is the traditional taste of this cookie.
• All-purpose flour: Be sure to measure your flour by fluffing up the flour in the bag then spooning it into a measuring cup. Level it off with a knife. Be careful not to tap or compress the flour. Not measuring correctly, will lead to dry cookies.
• Baking Powder: Double acting baking powder will react instantly when it is mixed with an acid and then again when it is heated.
• Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties. It heightens the flavor here and will keep your cookies from tasting dull or flat.

Variations & Substitutions

• For the people who hate anise: I hear you and I’m with you on this one. Try using 100% vanilla extract or try a touch of almond extract. Almond extract flavored cookies have a special place in my heart like these Christmas crinkle cookies, cherry cookies and raspberry ribbon cookies.  You could also flavor it with lemon or orange zest.
• Shape the pizzelles: While the pizzelles are still warm, shape them into a cone, cup or tube. These make excellent mini ice cream cones or waffle bowls. Make a palate cleanser by using a savory pizzelle filled with a bright citrus or herb sorbet. 
• Make them savory: Infuse the batter with rosemary, basil or other herbs. Try cracking some fresh black or pink peppercorns in for a pop of savory. Serve with this simple Italian sausage soup for a fun deviation from potato dinner rolls. 

Can you make pizzelle without a pizzelle press? 

Unfortunately you need a pizzelle press to make pizzelles properly. Pizzelle presses are like shallow, more detailed waffle irons. The ratio of batter to heat is what you need for that perfect crispy cookie. It is the same reason that you want to close the iron each time so that it pushes out excess batter. 

How to Make Italian Pizzelle

Further details and measurements can be found in the recipe card below.

Make the batter: 

Step 1: In a small bowl, whisk together flour, baking powder and salt. Set aside.

Step 2: In a large bowl whisk eggs until smooth then whisk in sugar followed by milk, melted butter, and extracts. Whisk in the flour mixture. 

Step 3: Cover with plastic wrap directly on the surface and allow to sit for an hour. I usually refrigerate but you don’t have to. Do not skip this step because the flour needs to hydrate and the gluten needs to relax. 

Cook in a pizzelle iron: 

Step 4: Preheat the iron until smoking hot and then spray lightly with nonstick cooking spray. Spoon about 1 teaspoon of batter into each part of the iron. It will take a little testing to see exactly how much batter is needed to fill out the mold in your iron. 

Step 5: Press the iron down and close with the latch every time. This ensures thin, crispy cookies. This will press the excess out of the iron and it will inevitably run down the sides at some point. I put a piece of parchment paper under the press for easy clean up.  

Step 6: As they cook a lot of steam will be released. Wait until there is no more steam to check the pizzelles. They should be a nice golden brown. Close and continue cooking if needed. 

Step 7: Open the press and remove the pizzelles using a small offset spatula or large kitchen tweezers. Either cut around the edges while they are warm (gloves help!) or cut with a round biscuit/cookie cutter/ring mold. You must work quickly! Move to the side to cool and start the next round! 

Step 8: You can dust them with powdered sugar before serving if desired. I rarely do, to be honest. 

Frequently Asked Questions

Before You Go!

Check out our other delicious, chef-developed Cookie Recipes! If it is a festive time of year, you might also like to see more traditional Christmas cookies.