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 simply be flavored with vanilla, anise, or even chocolate. Your search for the perfect pizzelle recipe is over!
This post was originally published on November 24, 2014 and republished on July 2, 2019 with updated content and photos.
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 imprint of the pizzelle maker is a geometric/waffle design, a flower or even a snowflake pattern.
Just like these Soft Amaretti Cookies or these Almond Biscotti, this pizzelle cookie recipe is considered a classic Italian cookie. As such, the recipe for pizzelles includes these basic ingredients…
Pizzelle Ingredients:
- Eggs. An essential ingredient to make the best pizzelle recipe.
- Sugar. Just the right amount.
- Flour. Regular all-purpose flour.
- Oil. That’s right! A pizzelle recipe with oil.
- Essence. A traditional pizzelle 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 the pizzelle; and 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 this Italian cookie recipe can easily be made with a pizzelle maker.
HOW TO MAKE THIS PIZZELLE RECIPE:
Begin by whisking 3 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, make sure to use the whisk attachment.
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!
Heat the pizzelle iron and drop about one tablespoon of dough in the middle of each of the plates. Drop the upper heated element and in approximately 45 seconds you will have pizzelles.
As individual pizzelle makers have different heating elements, consult your owners’ manual for specific times.
What to do with pizzelle cookies:
When pizzelles are removed from the iron plate, they are extremely malleable. You literally have a few seconds to obtain any desired shape that can then be used to create wonderful pizzelle desserts. Transform the shape from flat to curvy.
Here are a few desert ideas:
Edible Bowls: Make a pizzelle bowl or cup by simply pressing the pizzelle inside a bowl. In just a few seconds, you have a crisp bowl shape that can be filled with 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 Cannoli: Replace the fried shell of cannoli with a pizzelle by simply wrapping the “hot off the press” pizzelle around a wooden dowel or cannoli tube. Once they harden, they can be filled with sweetened Homemade Ricotta Cheese.
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.
Pizzelle Tips and Tricks :
- This recipe comes together easily in a mixing bowl. Although there is no need to use a stand or hand-held mixer, feel free to use one if it is easier for you..
Can I make chocolate pizzelle recipe? Yes. Simply use 1 cup all-purpose 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 amount of anise extract with ¼ teaspoon of anise oil.
What is the secret to the obtain the perfect pizzelle that stay crispy?
- as soon as the pizzelle are removed from the pizzelle maker, lay them flat (you can use a cooling rack);
- do not stack them as the steam will cause them to lose their crispiness;
- once all the pizzelle are done, allow them to air dry for a few hours.
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 plastic or airtight containers (like Tupperware) as the will get soft.
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 WE LOVE:
ORIGINS OF THE RECIPE FOR CLASSIC PIZZELLE:
In my nonna’s Italian dialect, these simple cookies are referred to as “ferratelle“.
My dad’s mother was born in Ripabottoni, in the province of Campobasso, in the Italian region of Molise. I have so many fond memories of my mom and my 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 stove top press with long handles. In fact, I still have it and it is pictured above.
Imagine the afternoons spent making pizzelle when the basic recipe called for one dozen eggs…a dozen!!!
This authentic Italian pizzelle recipe was made religiously every two weeks.
Would you like to know my nonna’s secret to perfect pizzelles?
She stored them in a bread box which was placed in the pantry. There was no bread in that box – only pizzelle. There were probably near a hundred of them, all stacked up, ready to be eaten as an after school snack or placed on the table when family and friends came over. They were the crispiest pizzelle!
When my grandmother passed away, we found a small notebook which had some recipes written in it. It is remarkable to me that a woman, born in 1908, in a small village, in the middle of nowhere, 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.
Ciao for now,
Maria
★★★★★ If you have made this Pizzelle recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Pizzelle della Nonna
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 mixing 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 3-4 minutes).
- Add sugar. Continue to whisk until well thickened.
- Add the oil and extracts. Mix well together.
- Slowly add the flour mixture until well combined, dough will be soft and sticky.
- Drop 1 tablespoon of batter on hot pizzelle press.
- Close lid and cook 30 - 45 seconds or until slightly golden.
- Remove from press with the help of a fork.
- Transfer to flat surface or mold into desired shape.
Video
Notes
Nutrition
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Daniella says
The perfect recipe. The oil is definitely the trick. It’s not Christmas without Pizelles. Thanks for sharing. Gonna mix up and try an orange almond. I’ve got some extracts that need using.
Maria says
Thanks so much Daniella! So happy the pizzelle turned out for you. Orange almond sounds delicious! Thanks so much for stopping by. Wishing you and your loved ones a Merry Christmas!
Marlene Paytas says
I made this recipe last Christmas and everyone , including myself loved it. They stayed crisp and light. I am getting ready to make again. Choose the recipe initially for my mother who has past was Dellaletha , Della for short, and she loved to bake cookies over the holidays and saw the name and decided to try. So very happy i did.
Maria says
Thanks so much for your kind words Marlene. I am thrilled to hear this.
I love how family traditions keep the memories of loved ones alive.
Wishing you and your loved ones all the best for this holiday season!
Teresa says
Hello Maria,
Love your posts!
One question about the pizzelle, If i use anise oil would the flavor be more pronounced that the essence? Can you tell me where I can buy the anise oil? I can’t seem to find it.
Thank you!
Maria says
Thanks so much Teresa, appreciate your kind words.
Yes, definitively. more pronounced. I have purchased it in the past from a natural health food store. I just checked and it is also available online (amazon, walmart, etc…) Good luck!
Giuliana Di Sisto says
Hi Maria,
Thank you for your dedication in general to nurturing and promoting your family’s traditions… they are mine too! 🙂
However, due to migration, I never connected much with my Nonna’s generation and have had trouble learning their recipes. You are helping me to overcome this – I LOVE your recipes. Keep them coming.
I made this one yesterday and they were dinvine! I presented them to my dear, elderly Abbruzzese friend in hospital and she appreciated them too.
One question regarding the finished product please:
Do you push down the cover of your machine during cooking, or just let it “sit” until they are cooked?
I found that if I pushed it, the final product was (obviously) thinner, biscuit-like and melted in your mouth. Whereas, those left alone were more like a soft crepe.
Thank you again Maria. 🙂
Warmest regards,
Giuliana xx
Maria says
Thank you so much for your kind words Giuliana.
Yes, I absolutely agree with you… I would say it is a combination of both. When I close the cover, I give it a tight squeeze for a couple of seconds and then release the rest of the time. Thanks again for taking the time to share, appreciate it.
Linda B says
First time making these and they are terrific! Will be making lots in the future.
Maria says
Fantastic Linda! So glad to hear you enjoyed this pizzelle recipe. Thanks so much for taking the time to comment, appreciate it.
Yana Failla says
Can this recipe be used on an iron Pizzelle maker on the stove .
Maria says
Yes, in fact this is my grandmother’s recipe and that is exactly how she would make them. Thanks so much for stopping by.
Yana Failla says
Thank you for your reply , I Borrowed an iron Pizzelle maker from a friend , but her recipe is plain . 🌹 Ps I haven’t made any .
Maria says
My pleasure. Have fun making the pizzelle!
Marietta says
THANK YOU! This recipe turned out PERFECT!! I made it just like you said. I used 1/4 t. Anise oil. I made exactly 3 dozen. NOT ONE COOKIE STUCK TO MY IRON!! I LOVE THIS RECIPE.
MY “nonna” came from Casacalenda…….NOW I understand why I love this recipe……. I cannot wait to try more of your recipes!
Maria says
I am so happy to hear this Marietta! We also love this family recipe for pizzelle. How wonderful to hear we come from the same region of Italy. Thanks so much for taking the time to share your experience with this recipe. Truly appreciate it!
Angela says
I am 100% Italian heritage. I had never made pizzelles with oil.. only melted margarine… these are excellent! I strongly suggest trying almond, orange and as mentioned, lemon! Thanks so so much!
Maria says
My pleasure Angela. I am also 100% Italian and both my nonnas only used oil (both from Southern Italy but from different regions).
Italian regional cooking strikes again 🙂
I am thrilled to hear you enjoyed them. Yes, I agree, they all taste great. The kids really like the chocolate ones!
Thanks so much for taking the time to comment, appreciate it!
Betty says
Maria
Thank you for sharing your puzzle recipe, how fun to find your grand mom ‘s recipes. I have an benefit event for a friend who had a stroke and I needed a good puzzle levels recipe. Yours sound awesome so I’m going to give it a go. Great mention about the storge of them.
If I want only vanilla do I double the amount to 2 teaspoons? Also if I’d like to try lemon do I use lemon extract and vanilla?
Betty
Maria says
My pleasure Betty, I think just a touch less than 2 teaspoons should be fine… You can taste the first one you make and adjust accordingly.
Although I have never tried it, I think the combination of lemon and vanilla sounds great. Good luck with the fund raiser!
Betty says
Thank you !
Betty says
Oops my iPad mistype : Pizzelle
Maria says
No problem… I do it all the time with autocorrect… lol.
Marjorie Rohrbach says
We love the vanilla and chocolate versions. I added 1 tsp of cinnamon to the vanilla batter and they are delicious as well.
Maria says
Sounds like a great variation Marjorie. Thanks so much for taking the time to comment.
Maria says
Thank you so much for sharing this recipe. My parents made pizzelles often with the original stove top iron. My dad passed away a year ago and my mom suffers from Alzheimer’s and unfortunately they didn’t document recipes – it’s was all from memory. My family was missing these special cookies. I tried this recipe and it’s just like the one I grew up with. We have the original iron but use it rarely due to the time commitment required. The electronic version is not quite the same but close enough. Thank you for helping me bring the tradition back.
Maria says
I’m so sorry to hear about your loss Maria. Caring for a loved one is not easy… sending you hugs.
I am so happy that the pizzelles taste like the recipe you grew up with.
Thanks so much for taking the time to comment, appreciate it ♥
Annette says
I just LOVE these. When I finally bought my pizelle maker I was on the hunt for a great recipe and found yours…absolutely delish and so super easy. This recipe is phenomenal for my lactose intolerant friends. They love it that I can offer treats for them. I can make so many varieties, chocolate, lemon but my fave is vanilla. Thank you , thank you for posting this recipe…it is a keeper!
Maria says
My pleasure Annette. Thanks so much for sharing your experience with this pizzelle recipe. I am thrilled to hear you are enjoying it ♥
Andrea west says
I have always used a vittatano pizzelle maker but having trouble finding another one. Any suggestions? Always afraid to try a new machine. Andrea
Maria says
Hi Andrea. I felt the same way after my mom’s Vitantonio pizzelle maker died on me. I bought another make but it is not the same. I am hopeful to find one in a local garage sale, the ones on ebay are very pricey. If I find anything online, I will write back to you. Thanks Andrea.
Sandra says
Maire, Thank you so much for the delicious recipe. We had an Ann Marie who made these Italian treats. She is no longer with us. MY son and daughter were amazed and thrilled with this recipe. My son asked where I got them . Will think of you and your grandmother when making them. Also thanks for the storing tips. GOD BLESS Nonnie Sandra
Maria says
Thanks so much for your kind words Sandra ♥ I am thrilled to hear that you all enjoyed my nonna’s Pizzelle recipe! Every time I make them it brings me right back to my childhood. Appreciate you taking the time to comment. Wishing you all a Happy Sunday 🙂