Many years ago when we all moved into our new homes on the street, I hosted a cookie exchange. We got to know one another better, enjoy sweet treats with punch and came away with new recipes. One Italian lady brought Pizzelles that were the the best I have ever tasted.
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These pizzelles are crisp, buttery cookies flavored with just the right amount of anise. It is an easy recipe and makes 60 large cookies with a lovely design so pretty on your cookie tray or dessert table.
About pizzelles
In Italian, the word pizzelle means, loosely, “small, flat, and round”. These waffle-like cookies are made by pouring batter between the two plates of an iron and cooking until crisp. Easily made in an electric pizzelle maker, the finished cookie has a beautiful snowflake-like design on both sides. The cookie cools to a golden brown color with a crisp texture.
Pizzelles are especially popular during Christmas and Easter but we enjoy them year-round.
Pizzelles recipe
Pizzelle cookies have been a tradition in our family since I received the recipe from our neighbor in 1985. That is when they quickly became an all-time favorite! They are crisp, delicate and have the wonderful flavor from anise seed. Something wonderful happens when you bite into a seed and taste the subtle anise.
Aniseflavor
Pizzelles are often flavored with anise either in the form of anise oil or anise seed. This recipe uses anise seed and we think it provides just the right intensity. Oil flavors the entire dough but the seeds give a delightful pop when crushed as the cookies are eaten. Some recipes include both oil and seeds, so you might want to experiment.
How to make pizzelles
Gather the ingredients and allow the eggs to come to room temperature and the melted butter to cool.
Add the eggs to a large mixer bowl.
Beat the eggs, adding the sugar gradually; beating until smooth.
Add cooled melted butter and vanilla to the bowl and mix until blended.
Stir in the anise seeds.
Sift flour and baking powder together and add to egg mixture.
The dough will be sticky enough to be dropped by a spoon.
Heat your pizzelle maker according to manufacturer’s directions.
I don’t find this necessary, but you might want to lightly spray the pizzelle maker with cooking spray before making the first cookies. There is no need to spray again.
Drop level tablespoonfuls of batter onto each plate. Close the pizzelle maker lid and allow to cook 45-60 seconds or until golden brown.
Lift the lid and remove the cookies using a fork. Place pizzelles onto a rack and allow to cool completely.
Pizzelles Recipe
INGREDIENTS
- 6 eggs
- 3 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup butter (1/2 pound), melted and cooled (Do NOT use oil substitute)
- 4 tsp. baking powder
- 2 Tbs. vanilla
- 2 Tbs. anise seeds
DIRECTIONS
With a mixer, beat eggs, adding sugar gradually. Beat until smooth.
Add cooled melted butter, vanilla and anise seeds.
Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by a spoon.
Heat pizzelle maker according to manufacturer’s directions.
I don’t find this necessary, but you might want to lightly spray the pizzelle maker with cooking spray before making the first cookies. There is no need to spray again.
Drop level tablespoonfuls of batter onto each plate. Close pizzelle maker lid and allow to cook 45-60 seconds or until golden brown.
Lift lid and remove cookies using a fork. Place pizzelles onto a rack and allow to cool completely.
Yields about 60 cookies
RECIPE NOTES:
1) Once, when I did not have enough anise seeds, I added anise oil. I think the cookies are so much better with the seeds. I really like when I bite into a seed and get a taste of anise!
2) I give the pizzelle maker a light spray with PAM before baking and never have problems with sticking. However, when using anise oil, I needed to spray the pizzelle maker several times while cooking.
3) 45 seconds on the Pizzelle maker is perfect for lightly golden brown cookies (using a level tablespoon of batter). If you prefer them a little darker, add 5-10 seconds more. Those mathematical folks realize you will be standing over the pizzelle maker for about an hour with your eyes glued to the timer 🙂 Turn the Christmas music up loud and the time spent is pleasant!
4) After removing from the pizzelle maker (I use a fork), I allow the cookies to cook on a rack. They are soft and pliable when warm and become crisp when cooled.
5) I think cookies store best in tins. Coffee cans are great because you can stack the pizzelles carefully to prevent breakage. Add some pretty wrapping paper around the can, a bow and your have a sweet-treat gift.
Storing the Pizzelle cookies
Much to the chagrin of my family, I quickly send food to the freezer. I like really fresh, and to retain that fresh, just baked taste, I wrap well and in the freezer they go. Thawing is quick and the butter maintains its fresh dairy flavor. My favorite container is a tin to prevent breaking.
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