These crisp, Italian, Anise Pizzelles are a beautiful cookie that is baked in their own iron.
For as long as I can remember my Mom made these delicious cookies for Christmas goodies. Very rarely did we have them any other time of year, but they are so simple to whip up and bake so quickly that I am determined to do better about baking them more often throughout the year too.
The recipe I use originally came to my family from a neighbor my mom met when she was a young lady. An older Italian lady who brought these to my mom one day and my mom knew she had to have the recipe. Luckily the neighbor was willing to share and these cookies became a staple year after year.
If you haven’t had a Pizzelle before, you are missing out. Thanks to the iron, they cook out to be very thin which gives them a nice crunch. I have seen packages of them sold at places like Ross and Oriental Trading but have never had a store bought one to compare it. There are several flavors and variations to try too. If you do it quick enough, when you remove the cookie from the iron, you can roll it into a cannoli or an ice cream cone shape and fill it with yummy fillings. You definitely can not go back to try to roll them later, once they cool they are crisp and fragile.
This is what my iron looks like. They usually have very intricate designs and turn out so lovely when they are baked.
Intrigued? Here is the recipe, give them a try and you will see why they are a favorite.
You can get your own iron that is very similar to mine here
With a taste of anise and a bit of anise seed, these beautiful Italian cookies have a unique flavor. Hand them out to your neighbors and friends so you aren’t tempted to eat them all on your own!
- 6 eggs (beat for 10 minutes)
- 1 1/4 cup sugar
- 3/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 tsp anise oil
- 1 tbsp anise seed
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
Begin by beating your 6 eggs for 10 minutes with an electric mixer. A stand mixer is great for this as it saves your hand some effort. Once eggs are beaten, add all ingredients except the flour and beat until mixed. Add the flour a bit a cup at a time for the first 2 cups, and then add a bit at a time until you get the right consistency. You may need slightly less than the 3 cups. Batter should be thick, yet still runny. Similar to a waffle batter. Bake on a hot Pizzelle iron until desired color
Begin by beating your eggs for 10 minutes. If you have a stand mixer, that is ideal as it saves your hand.
Once your eggs are beaten, add all the remaining ingredients EXCEPT FLOUR and beat until combined. Add your flour a cup at a time for the first 2 cups and mix in before adding the next cup. For the third cup, you may not need the whole thing, so add a bit at a time checking your consistency as you do so that you don’t add too much flour. It should end up being a similar consistency to waffle batter.
While preparing the batter, warm up your iron and add a spray of cooking spray to the plates. Cooking the pizzelles only takes a small amount of time, so keep an eye on them. I forgot to time them, but I am sure it is not more than a minute per batch. You will want to play with the amount of batter that you put in per cookie as well as the placement. Some suggest adding 2 tablespoons slightly behind center, but when I did that with mine, it looked like this top cookie here. It spilled out and left an ugly flat rim around the cookie. The bottom one was slightly too little batter and left in for too long. It may take a couple of tries before you get the cookie just right.
I hope you like this recipe and I would love to hear what you think of them.
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