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    Home Β» Recipes Β» Cookies

    Classic Anise Pizzelle - The Best Pizzelles

    Published: Nov 24, 2021 Β· Modified: Sep 8, 2022 by Liz Mincin Β· This post may contain affiliate links

    Jump to Recipe Print Recipe

    My family's anise pizzelle recipe is a classic for these thin crisp waffle cookies. Using anise oil for flavour, this recipe has been passed down for generations. I'll share tips and tricks for these Italian favourites.

    Stack of anise flavored pizzelle.

    What are Pizzelles?

    Well, firstly, to be precise - the plural is pizzelle, the singular is technically pizzella. Not that it really matters when it comes to eating one of my favourite cookies!

    Pizzelle are Italian waffle cookies, made using an iron press.

    It is shockingly difficult to get your hands on a pizzelle iron in the UK. Mine comes from C. Palmer Mfg. in the US and was shipped over by my parents many years ago. I learned the hard way that using electrical appliances between the two countries is not always straightforward and nearly blew it up. But, luckily, the iron (and my kitchen) survived. Many years and the purchase of a voltage transformer later, I'm now able to make pizzelle again!

    Ingredients for Anise Pizzelle

    To make my family's recipe you'll need:

    • Flour - you can use either all-purpose flour or plain flour in this recipe.
    • Baking powder
    • Sugar - caster sugar or superfine granulated sugar.
    • Eggs
    • Butter - unsalted and softened to room temperature or melted.
    • Anise extract - you could also use anise oil or aniseed flavouring, though if using pure anise oil, reduce the amount to half a tablespoon.
    Ingredients for anise pizzelle.

    Mixing Pizzelle Batter

    Pizzelle batter is basically the same as any other bake - start with creaming your sugar and butter. Add your eggs and flavouring. Then sift in your flour and baking powder.

    You should end up with a thick dough - a bit more runny than a classic cookie dough, but a bit thicker than pancake batter.

    Adding eggs to the pizzelle batter two at a time.
    Adding sifted flour and baking powder to batter in large mixing bowl.
    Large mixing bowl of anise pizzelle batter.

    Tips to Pressing Pizzelle

    So using the pizzelle iron takes a bit of time to finesse. The key is to start by heating it up. Leave the iron on to warm while you prepare the batter.

    In my family, we never grease the iron - no spraying or oiling should be necessary. Simply discard the first two pizzelle.

    Dollop about a tablespoon of the batter into the centre of each mould. Then press the top firmly closed and latch this. The trick to full even pizzelles is to make sure to clasp the iron shut - this firmly presses the sides together and helps the batter spread more evenly over the entire mould.

    Leave the iron sealed for about 30 seconds before unlatching, releasing and carefully detaching the cookies.

    Close up of the bottom of a classic pizzelle thin waffle iron.
    Dolloped batter onto the middle of the pizzelle moulds.
    Iron pressed firmly shut and latched, lots of steam escaping from the press.
    Pressed pizzelle removed from the iron and laid on a wire rack to cool.

    Common Issues with Pizzelle

    There are some common issues you might encounter when making pizzelle:

    • You will most likely have a bit of batter squeeze out around the edges. This can be removed with a knife while the cookies are cooking. Simply scrape round the outside of the iron while this is latched shut.
    • The first pizzelle in particular will stick a bit. This is why they're best discarded. If you struggle with them sticking, as long as you're not using a non-stick iron, you can dislodge with a knife or toothpick. Take care as the iron will be very hot.
    • Pizzelle often stick together in the mould. When removing, score down the middle to separate the two before carefully removing from the iron. This makes it easier than trying to remove two together.
    • The cookies cool extremely quickly, so to ensure flat pizzelle, you will want to remove and immediately lay flat either on a wire rack of piece of parchment. If you bend them they will quickly set with curves.

    Flavour Options for Pizzelle

    My family's pizzelle are anise based. This is the traditional flavour for the cookie and is very subtle. If you are not familiar with anise, I would recommend giving it a try!

    If you do not like anise flavouring or do not have any extract available, you can easily substitute for different flavours. For example try:

    • Vanilla extract - substituting vanilla in place of the anise extract will provide lovely vanilla pizzelle.
    • Lemon extract - for a zesty citrus biscuit, try making lemon pizzelle by replacing the anise extract with lemon extract.
    • Almond extract - another great flavour option for these cookies is almond. Almond pizzelle are easily made by substituting the flavouring with almond extract.

    Making Pizzelle Cones

    Classic pizzelle are served as thin waffle cookies. These are flat and essentially a thin pressed cookie wafer. An alternative option for serving is to make these into cones or cannoli shapes (a bit like brandy snaps).

    In order to do this, you must act quickly when removing the pizzelle from the iron. Immediately roll into your desired shape. The cookies cool very quickly, so once rolled, you should be able to release and they will hold their shape without needing additional moulds.

    Take care not to roll too tightly or they will split.

    FAQs for Anise Pizzelle

    How long to pizzelle keep? And how should they be stored?

    Pizzelle are surprisingly easy to keep fresh. My family always used to store them in a tin, lined with parchment paper and they will stay good for days if not weeks. We've even been known to eat them months later, though I don't necessarily recommend that for peak freshness!

    Can I freeze pizzelle?

    Yes, pizzelle can be frozen. Allow them to cool first before placing wrapping or placing in a ziploc bag to freeze. Since the cookies themselves are fairly fragile, thin wafer cookies, be gentle when bagging them and store stacked in the freezer. Allow to defrost before consuming.

    My pizzelle are sticking and making a mess, what's going wrong?

    Firstly, I always make a bit of a mess when I make pizzelle so don't worry too much there! If you're finding that they are sticking, you may not be cooking them quite long enough. Make sure you're clamping the press down tightly and try giving them a few extra seconds. The cookies should release more easily from the hot press when they are baked through.

    If you like this recipe, you might also like:

    • Anise Biscotti
    • Grandma's Thrifty Pound Cake
    • Seven Layer Chocolate Cake
    Stack of anise flavored pizzelle.

    Classic Anise Pizzelle Recipe

    Liz Mincin
    My family's recipe for traditional anise pizzelle. Easy waffle cookies, great with coffee or tea and perfect for the holidays.
    4.9 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Course Dessert
    Cuisine American, Italian
    Servings 48 pizzelle
    Calories 83 kcal

    Equipment

    • pizzelle iron

    Ingredients
      

    • 6 eggs
    • 4 teaspoon baking powder
    • 2 tablespoon anise extract or Β½ tablespoon anise oil
    • 3Β½ cups all purpose flour or plain flour
    • 1Β½ cup sugar
    • Β½ cup unsalted butter softened to room temperature or melted

    Instructions
     

    • Begin by making the pizzelle batter. Cream together the sugar and butter in a large mixing bowl.
    • Add the eggs (two at a time) and beat after each addition.
    • Then add the anise extract and beat to incorporate.
    • Sift the flour and baking powder into the mixture and stir with a wooden spoon to incorporate - making sure there are no pockets of unmixed flour.
    • Heat the pizzelle iron. Once this is hot, dollop out about a tablespoon into the middle of each mould space. Press the iron lid firmly shut and latch this. Allow to cook for about 30 seconds before unlatching and lifting the lid. Carefully remove the pizzelle from the press. Discard the first two. Repeat the process and place pizzelle a piece of parchment paper or wire rack to cool. Repeating until done with the batter.

    Notes

    See the blog post for further advice and tips for making pizzelle.

    Nutrition

    Calories: 83kcalCarbohydrates: 13.6gProtein: 1.7gFat: 2.6gSaturated Fat: 1.4gCholesterol: 26mgSodium: 22mgPotassium: 64mgFiber: 0.3gSugar: 6.3gCalcium: 25mgIron: 1mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Margaret Cox

      December 21, 2022 at 1:54 am

      Can these be shipped, if so what is the best way to ship them? 90 miles!

      Reply
      • Liz Mincin

        December 26, 2022 at 9:44 am

        They can be shipped - my mom has done it a few times, even shipping transatlantic! They're quite delicate cookies though, so unfortunately they are prone to breaking into pieces if the shipping box gets handled rough. I'd recommend stacking the cookies in a single stack and putting in a parchment lined container (we usually use a tall round tin, like a small popcorn tin). Use some scrunched up parchment to pad around the cookie stack to help act as a buffer and to keep the stack in place. I find storing them this way also helps keep them fresh and crisp. Hope this helps!!

        Reply
    2. Nancy

      December 02, 2021 at 12:07 am

      These look incredible and just like the ones I grew up having. I love the anise flavour and will definitely be making these over the holidays !!

      Reply
      • Liz Mincin

        December 02, 2021 at 3:36 pm

        Thank you so much - I'm so glad to hear! I feel like anise is massively underappreciated - but it's so nice in these cookies! Hope you have a wonderful holiday season πŸ™‚

        Reply
    3. queenmothermyrt

      November 24, 2021 at 6:55 pm

      They look so very good!! They are perfect!! Grandma and Aunt Lena would love these!! πŸ˜€ xoxoxoxoxoxox

      Reply

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me β†’

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