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Nonna's Pizzelle


"My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!"
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21 m servings 80 cals
Original recipe yields 60 servings (5 dozen)

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  • Prep

  • Cook

  • Ready In

  1. Preheat pizzelle iron according to manufacturer's instructions.
  2. Mix flour and baking powder together in a bowl.
  3. Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
  4. Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.


  • Cook's Notes:
  • To make chocolate pizzelle, you can add 1/4 to 1/2 cup of unsweetened cocoa powder to the flour mixture in step 1.
  • To roll pizzelle for filling, roll immediately after they come off the hot iron.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 80 calories; 3.6 g fat; 10.7 g carbohydrates; 1.4 g protein; 19 mg cholesterol; 23 mg sodium. Full nutrition

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I added 1/2 tsp of anise oil and 1/2 tsp vanilla instead of the optional vanilla .... good, light and crispy!

Amazing , perfect balance of flavor and sweetness