Pizzelle Recipe
User Reviews
5
Pizzelle Recipe
Description
The Pizzelle Recipe combines a simple batter of eggs, granulated and optionally brown sugar, melted butter, and all-purpose flour, enhanced by vanilla and anise extracts or seeds. The leavening from baking powder helps the cookies maintain a light texture as they're pressed thin between the hot pizzelle iron plates. The batter thickens slightly as it rests, and the iron is carefully brushed with a small amount of oil to prevent sticking. The cooking process produces delicately patterned cookies with crisp edges and a tender center, accented by the licorice-like anise flavor or other aromatic extracts chosen.
Once cooked, pizzelles can be dusted with powdered sugar for extra sweetness and stored in an airtight container at room temperature for up to two weeks. They can also be frozen for longer preservation. The recipe suggests that batter can be prepared ahead and refrigerated for a few days, allowing flexibility in timing.
These cookies offer a classic Italian texture and flavor, balanced by the option to adjust sweetness and extracts. The method requires patience to gauge the right batter amount and cooking time per iron to yield perfect pizzelles.
Ingredients
- 3 large egg
- ¾ cup granulated sugar
- ¼ cup light brown sugar (optional, see note 1)
- 10 Tablespoons butter melted
- ¾ teaspoon vanilla extract
- 1 ½ teaspoon anise extract you may substitute 1 ½ teaspoons of anise seeds instead, optional, see note 2
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon avocado oil for brushing iron, or canola oil or vegetable oil
- powdered sugar for dusting, optional
Instructions
- In a large bowl, whisk together eggs and sugars until lightened in color (about 15-30 seconds). While still stirring, drizzle in butter until combined and then stir in extracts. Set aside.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Stir flour mixture into butter mixture until smooth.
- Set mixture aside. Plug in/turn on iron and use a pastry brush to very lightly coat the inside of the iron with a small amount of oil (you won’t use all of the oil). Let iron heat until hot, typically around 5-10 minutes. The batter for the pizzelles will thicken a bit as it sits.
- Drop a heaping 1 ½ Tablespoon (see note 3) of batter into each iron pattern, keeping the dough centered but toward the back/hinges of the iron.
- Slowly and carefully close the iron, clipping it shut (if yours has a clip!). Be careful, there is usually steam! Keep in mind the first pizzelle is usually a messy dud, use this as a gauge for how much batter to use and how long it takes to make the cookies golden brown, your second set is almost guaranteed to come out much better!
- Bake until golden brown. For my iron this is usually 45 seconds (your manual may indicate how long it will take if you have a different iron). Carefully use a fork or nonstick spatula to remove pizzelle to cooling rack to cool completely (pizzelle will be fragile and flexible while warm).
- If desired, sift powdered sugar over the pizzelle after they've cooled.
Notes
- Adjust sweetness by including or omitting brown sugar according to preference.
- Anise extract provides a traditional flavor; it can be replaced or omitted for alternative tastes.
- Test the batter amount with initial cookies to optimize portioning for your specific pizzelle iron.
- Store finished pizzelles in airtight containers at room temperature for up to two weeks or freeze for longer keeping.
- Batter can be made ahead and refrigerated, covered, for 2-3 days before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pizzelle (this recipe may be doubled)
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 143kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 91mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 215IU | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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