An thin traditional anise flavored Italian cookie made with a pizzelle iron.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.

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  • Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Nutrition Facts

270 calories; protein 4.7g 9% DV; carbohydrates 35.8g 12% DV; fat 11.9g 18% DV; cholesterol 62mg 21% DV; sodium 249.1mg 10% DV. Full Nutrition

Reviews (169)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2008
The batter is delicious but I can't get them to crisp up. Can anyone tell me what I am doing wrong? I'm following the recipe and cooking them to a golden brown but they stay soft. Help! Read More
(236)

Most helpful critical review

Rating: 1 stars
11/30/2007
I NEED HELP!! The cookies do not harden for me they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers why aren't they getting hard for me?? Someone please help me with this have ruined so many batches of these already! Read More
(295)
201 Ratings
  • 5 star values: 162
  • 4 star values: 29
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
11/30/2007
I NEED HELP!! The cookies do not harden for me they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers why aren't they getting hard for me?? Someone please help me with this have ruined so many batches of these already! Read More
(295)
Rating: 5 stars
02/21/2008
The batter is delicious but I can't get them to crisp up. Can anyone tell me what I am doing wrong? I'm following the recipe and cooking them to a golden brown but they stay soft. Help! Read More
(236)
Rating: 5 stars
12/20/2005
This is the pizzelle recipe that my family has used for years! I'm glad to see it here! I do use melted butter instead of margarine, but otherwise make mine exactly as written in this recipe. These are light and delicious! Make sure to sift the flour and baking powder together before adding - it makes the pizzelles lighter. Read More
(159)
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Rating: 5 stars
12/10/2011
The ingredients in this recipe are the same as mine, but I use butter. My recipe came from an elderly Italian woman who made the BEST pizzelles! My instructions say to sift the flour and baking powder....add up to 3/4 c. water to thin, if necessary....batter should be thick, but fluid enough that it will ribbon off a spatula and hold it's shape...bake until steam subsides but doesn't stop. Another instruction is to cool on paper towels...can put in a 200 degree oven to crisp further.....if using anise extract, use a 1 oz. bottle. Oh, and the ingredients say - 2 T. Anisette or 1-1/2 t. Anise oil. I use the oil and often add some anise seeds to it. Always get compliments on my pizzelles!! (and I'm Irish! LOL) This recipe will make about 100 cookies. Read More
(78)
Rating: 4 stars
05/23/2003
This recipe had a great flavor but failed to state the importance of sifing the flour or the cookies will be heavy and thick. Read More
(71)
Rating: 5 stars
11/18/2006
I got 7 and 1/2 dozen pizzelles out of this recipe. I added 2 and 1/2 teaspoons of Anise Seed along with the Anise extract. Then I varied the recipe by substituting the Anise extract with 3 tablespoons of Vanilla extract and I added 1/4 cup of Hershey's unsweetened cocoa powder to the sifted flour to make chocolate pizzelles. I got 7 and 1/2 dozen of those as well. I will definately keep this recipe to use over and over. Read More
(68)
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Rating: 5 stars
01/16/2007
THis is a wonderful recipe for crisper pizzelles. I prefer this texture to the softer kind - it doesn't get any better. I use butter and also sift - it makes a difference in the texture for sure. You could also put in a bit more anise. grazie! Read More
(63)
Rating: 5 stars
12/16/2005
Very good I used butter and used pure vanilla extract instead of anise but kept to the same measurements. I have an electric iron that makes 4 at a time so to make it easy on my self I put the dough in a pastry bag and then just squeezed out the right amount this makes it very simple and controls the amount that you use to make even cookies. Each iron is different and you need to adjust the time and the color you want after a few days of curing the cookies I now know that for my iron what color means done and for me it is a very light color because my iron makes them so thin. Read More
(59)
Rating: 5 stars
12/19/2010
Fantastic. My Italian inlaws like them better than their own! I use vanilla instead of anise - just personal preference and then dust them with powdered sugar. Addendum: I use real unsalted butter (not margarine) and a good real vanilla and I have never had a problem with them not crisping up and have never had leftovers! I have made this recipe dozens of times over the years. Read More
(53)