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Italian Pizzelle

YIELDS
24 servings

“Pizze” means flat in Italian, and these flat, crisp waffle cookies make for great ice cream sandwiches.

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Ingredients

3
large eggs, at room temperature
¾
cup (150 g) granulated sugar
½
cup (115 g) unsalted butter, melted
1
tsp (5 mL) vanilla extract
1 ¾
cups (260 g) all-purpose flour
2
tsp (6 g) baking powder
1
pinch salt
1
pinch ground cinnamon
1
pinch ground nutmeg
1
tsp (2 g) anise seed (optional)
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Directions

Notes

The pizzelle will keep for up to a week in an airtight container.

Step 1

Whisk the eggs, sugar, melted butter and vanilla by hand in a large bowl. Sift in the flour, baking powder, salt, cinnamon and nutmeg and stir until blended. Stir in the anise seed, if using.

Step 2

Heat a pizzelle iron until ready and grease lightly (if called for). Spoon a bit of batter into the centre of the iron, close and cook for about 2 minutes, or according to manufacturers’ instructions. Remove the pizzelle and repeat with the remaining batter. The final yield will depend on the size of the pizzelle iron.

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