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    Home » Italian Cookies » Pizzelle della Nonna: A Classic Italian Cookie!

    Pizzelle della Nonna: A Classic Italian Cookie!

    March 6, 2021 , Updated December 1, 2021 Maria 207 Comments

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    A few stacks of the vanilla and chocolate Pizzelle della nonna.

    Delicate. Thin. Crispy. Wafer like. This is how I would describe this classic, authentic Italian cookie: Pizzelle della Nonna. This easy, simple, no butter recipe can be flavored with vanilla, anise, or even chocolate. Your search for the perfect pizzelle recipe is over! Includes vegan option. 

    Pizzelle are a tasty way to celebrate any holiday, although they are traditionally made at Christmas. They are also the perfect addition to a Christmas cookie box. It’s time to dust off the old pizzelle maker and make some Italian cookies!

    A stack of vanilla and chocolate pizzelle.

    According to history, the first pizzelle cookies were made in the region of Abruzzo (geographically located in Central Italy) back in the 8th century.

    These highly recognizable Italian cookies get their shape by flattening the batter between two hot iron plates (just like waffles). These plates (rectangular or round) often had the pattern of the family crest engraved on them.

    Nowadays, the pizzelle maker’s imprint is a geometric/waffle design, a flower, or snowflake pattern.

    This recipe for homemade pizzelle is considered an Italian classic just like these amaretti cookies or these almond biscotti. As such, it requires basic ingredients. 

    Pizzelle della nonna are shown on a red tablecloth.

    Pizzelle ingredients

    • Eggs. An essential ingredient.
    • Sugar. Just the right amount.
    • Flour. Regular AP flour.
    • Oil. That’s right! A pizzelle recipe with oil.
    • Essence. A traditional recipe includes anise, but there really are so many options!

    The quantities and the type of fat used will determine the texture and thickness of these cookies. As for the flavoring, it really is a question of taste. My personal preference is the flavor of my childhood, vanilla and anise.

    Let me show you how you can easily make the best pizzelle recipe with a pizzelle maker.

    Instructions

    Begin by whisking the three eggs until they begin to thicken. Next, add the sugar (½ cup) and whisk for a few minutes. As you can see, I like to use my whisk. If it is easier for you to use your stand mixer, use the whisk attachment.

    A series of 4 photos showing the transition of beating the eggs; incorporating the flpour; dropping a tablespoon of dough on a pizzelle iron and the finished product still on the iron.

    Next, add in the oil (¼ cup ), vanilla extract (1 teaspoon) and anise extract (1 teaspoon).

    Moving right along, whisk in the dry ingredients, which consist of flour (1¼ cups), baking powder (¾ teaspoon) and salt (just a pinch).

    That’s it! You now have the perfect pizzelle batter. 

    Now for the fun part!

    Preheat the pizzelle iron. Depending on your model, this usually takes just a few minutes.

    Your model will also dictate whether or not you need to use cooking spray. As you can see, my pizzelle iron has a non-stick coating, so I usually do not use it.

    Once your pizzelle iron is hot, drop about one tablespoon of dough in the middle of each plate. Lower the upper heated element and press. You may notice some steam escaping from the sides of your pizzelle maker, this is normal. It’s also normal to hear a sizzling sound. When both subside, your cookies are done. 

    As individual makers have different heating elements, consult your owners’ manual for guidelines on specific times. It usually takes approximately 45 seconds to obtain light golden brown cookies. 

    In order to avoid scratching the non-stick plates, use a non-metal utensil to remove the pizzelle. Transfer to a cooling rack and allow to cool down. Repeat this procedure with the rest of the dough. 

    A close up of the plain Pizzelle della nonna.

    What to make with pizzelle cookies

    When they are removed from the iron plate, and still warm, they are extremely malleable. You literally have a few seconds to obtain any desired shape that you can then use to create wonderful pizzelle desserts. Transform the shape from flat to curvy.

    Here are a few dessert ideas: 

    Edible bowls

    Make a bowl or cup by simply pressing the freshly made, still warm pizzelle inside a bowl. In just a few seconds, you have a crisp bowl shape that can be filled with ice cream or whipped ricotta (recipe found in this strawberry parfait post) and topped with macerated strawberries. Add some blueberries and it becomes the perfect dessert for the 4th of July!

    Pizzelle shaped in a bowl and filled with whipped ricotta and macerated strawberries.

    Pizzelle cannoli

    To make a cannoli shell, wrap the “hot off the press” still warm pizzelle around a wooden dowel or cannoli tube. Once they harden, you can fill them with sweet ricotta cheese and sprinkle them with icing sugar. 

    Pizzelle waffle cones

    Use a cone-shaped mold to shape the hot pizzelles. Notice how within seconds, the pizzelle harden. Fill with ice cream or any other filling to make the perfect summer treat.

    Alternating chocolate and vanilla Pizzelle all stacked up.

    Tips

    • This recipe comes together easily in a bowl. Although there is no need to use a stand or hand-held mixer, please use one if it is easier for you.
    • As an option, dust pizzelle with powdered sugar just before serving. 

    Can I make chocolate pizzelle recipe? 

    Yes. Use 1 cup of flour sifted with 1/4 cup unsweetened cocoa powder (eliminate the anise flavor-only use vanilla).

    Can I make this pizzelle recipe with anise oil?

    Yes. Replace the 1 teaspoon of anise extract with ¼ teaspoon of anise oil.

    A close up of vegan pizzelle.

    Can I make them vegan?

    Yes. These are the changes you need to make. Replace all the eggs with 3 tablespoons of ground flaxseed and 9 tablespoons of room temperature water. You need ¼ cup plus 1 tablespoon of oil. Also, verify to make sure you are using sugar that is not processed with bone char. 

    For both the extracts, I increased the amounts by ½ teaspoon. As always, adjust for personnel preferences. 

    What is the secret to obtaining the perfect pizzelle that stay crispy?

    • as soon as they are removed from the pizzelle maker, lay them flat and allow them to cool completely (you can use a cooling rack);
    • do not stack them as the steam will cause them to lose their crispiness;
    • once you are done, allow them to air dry for a few hours.

    Several stacks of Italian wafer cookies are placed on a tray.

    How do I store pizzelles so that they stay nice and crisp?

    • wrap in aluminum foil;
    • place in cookie or coffee tins;
    • place in paper bags.

    Pizzelle stored in this manner will keep well for a few weeks. Whatever you do, do not place them in a plastic or airtight container (like Tupperware) as they will get soft.

    How to freeze

    You can easily freeze pizzelle for up to 3 months. When they are at room temperature, wrap them in groups of 4-5 first in plastic wrap and then in aluminum foil to prevent freezer burn. Then, place them in a freezer container to avoid being crushed in the freezer. Label and freeze. 

    Have you ever noticed that with time, the anise flavor intensifies in pizzelle? That’s why they are such a great cookie to start your holiday baking with.

    Italian Christmas cookies

    You can’t beat the taste of traditional Italian cookies, and we have all your favorite recipes right here. Whether it’s S cookies, thin biscotti or ricotta cookies, there is a delicious cookie recipe waiting for you to bake and serve any time of the year.  Or perhaps you’re looking to make something with chocolate instead? Try these cakelike Italian chocolate cookies.

    A little booklet with hand written ingredients shown next to a an old pizzelle iron.

    Recipe inspiration

    In my nonna’s Italian dialect, she would refer to these simple cookies as “ferratelle.”

    My dad’s mother was born in Ripabottoni, in Campobasso, in the Italian region of Molise. I have so many fond memories of my mom and grandmother making these special treats, especially at Christmas.

    I can remember eating pizzelle faster than they could make them. Back then, my mom and grandmother would make the “ferratelle” one at a time, with a stovetop press with long handles. In fact, I still have it and it is pictured above.

    Imagine the afternoons spent making this authentic Italian pizzelle recipe when the basic recipe called for one dozen eggs…a dozen!!!

    Would you like to know my nonna’s secret to perfect pizzelles?

    She stored the pizzelle in a bread box that she placed in the pantry. There was no bread in that box – only pizzelle. Always crispy and delicious. I thought they were the best after-school snack!  

    When my grandmother passed away, we found a small notebook that had some recipes written in it. It is remarkable that a woman, born in 1908, in a small village, learned to read and write. This little booklet symbolizes so much more than recipes.

    This is truly priceless.

    I have scaled down the original recipe, but if required, it can easily be doubled…or quadrupled and stored in your bread box 🙂

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made these Italian wafer cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    A stack of Italian wafer cookies, pizzelle.

    Pizzelle della Nonna

    Have you ever wondered how to make pizzelle? Come and take a look. This crisp Italian cookie recipe requires no butter and is so much fun to make!
    4.92 from 50 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 30 servings
    Calories: 54kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1¼ cups all-purpose flour 177 grams
    • ¾ teaspoon baking powder
    • pinch salt
    • 3 eggs room temperature
    • ½ cup sugar 100 grams
    • ¼ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon anise extract optional

    Instructions

    • Preheat pizzelle iron.
    • In a medium bowl, sift together flour, baking powder and salt. Set aside.
    • In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until frothy and beginning to thicken (about 2-3 minutes).
    • Add sugar. Continue to whisk until well thickened, about 3-4 minutes.
    • Add the oil and extracts. Mix well together.
    • Slowly add the flour mixture at low speed until well combined -the dough will be soft and sticky.
    • Drop 1 tablespoon of batter on hot pizzelle press. You can also use a small cookie scooper.
    • Close lid and cook 30 - 45 seconds or until slightly golden.
    • Remove from the press with the help of a fork.
    • Transfer to flat surface or mold into the desired shape.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    Special Equipment needed to make this recipe is a pizzelle iron.
    To make chocolate pizzelle use 1 cup all-purpose flour (142 grams) sifted with ¼ cup unsweetened cocoa powder (21 grams).  Omit the anise extract.
    Can I make them vegan? Yes. These are the changes you need to make. Replace all the eggs with 3 tablespoons of ground flaxseed and 9 tablespoons of room temperature water. You need ¼ cup plus 1 tablespoon of oil. Also, verify to make sure you are using sugar that is not processed with bone char. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on November 24, 2014, republished on July 2, 2019 and again on March 6, 2021 with updated content and photos. 

     

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    Filed Under: Christmas, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Linda ferraro

      December 17, 2022 at 2:50 pm

      I’ve made pizzelle for years using my Italian mother in laws recipe, which is almost exactly like yours. Just doing some research, I see that most of these recipes call for butter, but we always use oil, which is more traditional. Also, we never use anise, instead using lemon , vanilla, and secretly , a jigger of good whiskey!

      Reply
      • Maria

        December 17, 2022 at 7:30 pm

        I love the idea of using whiskey! Thanks for sharing Linda!

        Reply
    2. Rosie

      August 20, 2022 at 5:22 am

      5 stars
      Thank you for your recipe my grandkids adore them.

      Reply
      • Maria

        August 20, 2022 at 8:26 am

        My pleasure Rosie! Thanks for sharing ♥

        Reply
        • Bett

          August 28, 2022 at 3:15 pm

          5 stars
          I have used your recipe numerous times using different extracts. They always turn out great. I have even shared my pizzelle with friends and they all loved them. Thanks for an sharing the recipe.

        • Maria

          August 28, 2022 at 4:51 pm

          I am so happy to read this! Thanks for sharing Bett!

      • Lori

        December 19, 2022 at 9:07 pm

        5 stars
        Wow amazing!! I made them with butter from another receipt and my son (who is more health concious wanted no butter so we used your recipe and what a difference!! I will never use butter again!! Perfect puzzles!! Thank you!! Lori Obin

        Reply
        • Maria

          December 19, 2022 at 9:10 pm

          Thanks so much for sharing Lori! Butter doesn’t always make everything better…lol…
          Buon Natale to you and your loved ones!

    3. Candice Minello

      July 30, 2022 at 4:40 pm

      5 stars
      Absolutely love this website. Great Pizzelle recipe and tips. Especially happy to find out how to make Vegan Pizzelles. Now my DIL and granddaughter will have pizzelles along with the rest of the family.

      Reply
      • Maria

        August 03, 2022 at 6:26 pm

        Thanks so much Candice. My daughter just loves them! I hope “your girls” do as well ♥

        Reply
      • Mary Luzi

        September 02, 2022 at 5:02 pm

        5 stars
        Love your pizzelle recipe Maria but I’d like to make a bigger batch because they disappear too quickly ! Do I simply double or triple the recipe ?

        Reply
        • Maria

          September 04, 2022 at 9:54 pm

          Yes, you can definitely double the recipe. Thanks so much for sharing!

    4. Gilda

      February 13, 2022 at 4:18 pm

      5 stars
      One word….Wow! The chocolate pizzele were perfect and thin and crispy!
      Thank you!

      Reply
      • Maria

        February 13, 2022 at 4:47 pm

        So thrilled to read this Gilda! Thanks for sharing!

        Reply
    5. Irene

      December 27, 2021 at 6:34 pm

      5 stars
      After trying several recipes this one by far is the best. I upped the sugar to 3/4 cup and used both the vanilla and anise extract as noted. I have a non stick pizzelle maker and I think it’s the oil in the recipe that helped keep them crisp. Many recipes called for more baking powder which made them too puffy and this recipe was just right. I dust them with powdered sugar after they’ve set. Delicious!

      Reply
      • Maria

        December 29, 2021 at 9:57 am

        So happy to read this! Thanks for taking the time to comment Irene!

        Reply
    6. Lisa C.

      December 21, 2021 at 9:17 pm

      5 stars
      Today was my first attempt at making pizzelles. Thank you so much for sharing your recipe! I was so excited to use my grandparents’ pizzelle iron! They turned out wonderful!

      Reply
      • Maria

        December 22, 2021 at 9:48 pm

        How wonderful Lisa! Thanks so much for sharing.

        Reply
      • Violet

        December 31, 2022 at 3:49 pm

        5 stars
        I followed your receipt to the “T”
        I made chocolate ones and later used to make a beautiful chocolate sundaes for my family and friends.
        I’ll be using this recipe for years to come! Excellent!

        Reply
        • Maria

          December 31, 2022 at 4:14 pm

          I am so thrilled to read this! Thanks so much for sharing Violet!

    7. Wanda

      December 20, 2021 at 7:38 pm

      5 stars
      Now my go-to recipe!!

      Reply
      • Maria

        December 21, 2021 at 6:30 pm

        How wonderful Wanda! Thanks for sharing!

        Reply
    8. Betty Adamo

      December 14, 2021 at 4:03 pm

      Do you dust them with icing sugar before you store them or when you’re going to serve them?

      Reply
      • Maria

        December 17, 2021 at 9:21 pm

        Thanks for your interest Betty. If desired, you can dust with icing sugar just before serving.

        Reply
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