Italian Pizzelle

  • serves 24

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

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206 Ratings
Directions for: Italian Pizzelle


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)


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.

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.

Tips and Substitutions

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


See more: Bake, Dessert, Eggs/Dairy

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