Make Pizzelles!

A pizzelle is an Italian wafer cookie that’s usually flavored with anise, like many Italian cookies. Pizzelles can be eaten with a  cup of coffee or tea, smeared with jam, dipped in chocolate, or sandwiched around a scoop of ice cream to make a crisp and light ice cream sandwich.

I just got a pizzelle maker so I’ve been making them non-stop. It’s so fun! I got a great old-fashioned machine that plugs in and heats up in about fifteen minutes. Here’s a pizzelle maker that Rachael recommends.

You can flavor the pizzelle batter with whatever you like. Try vanilla extract, orange flower water, cocoa powder, ground cardamom, cinnamon, anise, or almond extract. Go easy on flavoring, because a little goes a long way.

Here’s a simple recipe for pizzelles that are not too sweet, and have no added flavoring. Try one of the flavor ideas above, or come up something new. I recommend starting with half a teaspoon of an extract, and/or a teaspoon of a dried spice. Make a few pizzelles and see what you think of the flavor, you can always add more to the batter.

I got 28 pizzelles out of this recipe using a 3-inch sized pizzelle mold. If you use the one that Rachael recommends, which is a little bigger, you’ll get somewhere around 20 pizzelles. For crispier pizzelles, substitute vegetable oil for the butter, add 2 more tablespoons flour, and cook them a little longer.

Basic Pizzelle Recipe


  • 2 eggs
  • 1/4 cup  sugar
  • 1/4 teaspoon salt
  • 1/4 cup  butter, melted
  • 1 cup  flour
  • 3/4 teaspoon baking powder
  • Oil for pizzelle maker


Blend all of the ingredients in a blender until smooth, to make a very thick batter. The batter will be very thick.

Heat your pizzelle maker according to the manufacturer’s instructions. Brush the hot pizzelle maker with a little oil, and drop the batter onto the pizzelle molds by the tablespoonful. Close the lid and cook for 45 seconds to 2 minutes. Lift the pizzelles off with your fingers or a heat-proof rubber spatula and cool on a plate.

Your pizzelles will have ragged edges. You can leave them with a  “rustic’ look, or simply trim the excess with scissors.

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