Pizzelles are a traditional Italian treat, best described as a ‘waffle cookie.’ They are super thin, crispy and insanely addicting! When you are cooking them, they produce the same smell that leaves your mouth watering when you smell the Belgium waffles cooking on the side of a ski slope. (If you’ve never experienced that smell, trust me when I tell you that there is no better smell!)
But what is it? A pizzelle is basically a waffle cone. (And who doesn’t love a waffle cone?) The ingredients are mixed together to become a batter and then cooked on a special waffle iron. When they come off the iron, they are pliable and can either let them set as a cookie, or they can be formed and left to set into the shape of a cone. They can also be rolled and used as for making cannolis.
My absolute favorite cookie to make (and eat!) are Classic Italian Pizzelle Cookies!
I grew up eating pizzelles and I will grow old eating pizzelles. But I don’t just love eating this classic cookie, I love making them too.
Unfortunately, you did need special equipment to make pizzelle cookies. They make a variety of waffle irons to choose from including non-stick and light-weight options. Personally, I am old school and my pizzelle iron is heavy-duty, cast aluminum version and very similar to the one that I remember my great-grandma using. I believe somethings just shouldn’t change and this is one of them. If you ever decide to invest in a pizzelle iron, you will be able to enjoy making these traditional Italian cookies for family, friends, neighbors and more for many years to come. It’s one kitchen appliance that I really enjoy owning and I think you will too!
This is the pizzelle iron I own and recommend:
If you are a traditionalist in the kitchen and interested in buying a Pizzelle maker, I included a link to the one I own. I purchased it from Amazon many years ago and have used it countless times. I can recommend this product with confidence to anyone looking to purchase one for themselves, or as a gift for the cook in their life. 🙂
Feaster’s Tip:
Use a pancake batter dispenser for the pizzelle batter. It works like a dream and makes the process of dolloping the batter onto the iron much faster and more consistent.
- 3 large eggs
- 3/4 cup sugar
- 3/8 tsp kosher salt
- 1 tsp real vanilla extract (or anise if preferred)
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 8 tbsp melted butter
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Beat the eggs, sugar, salt, and vanilla until well combined and smooth. (about 4 minutes on kitchen aid low setting)
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Stir in the flour and baking powder, mixing until smooth.
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Stir in the melted butter and mix until smooth.
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Heat your pizzelle iron and lightly grease with vegetable or canola oil.
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Add about a tablespoon of batter to the center of the pizzelle iron and press for about 45 seconds or until golden brown.
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Carefully remove the pizzelle and place on to a cooling rack.
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Once cooled, dust with confectioner’s sugar.
Once cookies are cooled completely, they can be stored in an air tight container for at least one week.