Description
Crisp, delicate, and lightly sweet, these Classic Pizzelle are a beloved Italian cookie traditionally made during the holidays—but they’re too good not to enjoy year-round. With a hint of vanilla (or your favorite extract), they’re perfect on their own or as a base for desserts like cannoli or ice cream sandwiches.
Ingredients
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract (or almond, anise, or lemon extract for variation)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Instructions
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy. Gradually mix in the melted butter and vanilla extract until smooth. In a separate bowl, whisk the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture until a thick, spoonable batter forms.
Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease the plates if required to prevent sticking.
Drop about 1 tablespoon of batter onto the center of each pizzelle plate. Close the iron and cook for 30 to 60 seconds, or until the pizzelle are golden brown. Watch closely to avoid overcooking. Gently remove with a spatula and transfer to a wire rack to cool and crisp.
While still warm and pliable, shape the pizzelle into cones, bowls, or rolls if desired. Let them cool completely to hold their shape.
Notes
These pizzelle can be stored in an airtight container for up to a week and stay wonderfully crisp. For extra flair, dust with powdered sugar before serving. Try experimenting with different extracts to match the occasion—anise for tradition, almond for nuttiness, or lemon for brightness. They’re also excellent dipped in chocolate or sandwiched with sweetened ricotta or Nutella.