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!
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 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.
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.
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 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.
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 ¼ 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.
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.
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.
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!
Recipe
Pizzelle della Nonna
Equipment
- Pizzelle Maker
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.
Video
Notes
Nutrition
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.
Ellie
Thought I’d leave a real description of how this recipe worked out for me, for anyone looking to make them. First of all, these are way better than previous recipes I have tried. I made one that called for 2 tsp of baking powder, and they were way too thick and puffy! This recipe was much closer to the super-thin, super-crisp vanilla pizzelle I have been seeking (skipped the anise, it’s just not my flavor). It helped to squeeze my pizzelle press closed when cooking to make them extra thin. Mine were about 1.5mm thick at their thinnest parts, and made a good “snap” when broken. My only issue is that the cookies are very dry; somehow they leech all the moisture out of my mouth when I eat them, and I’m not really sure what would fix that. They do go great with a cup of coffee though, or with Nutella smeared on top!
One last tip, I brushed oil on my pizzelle iron between almost every round of cooking. The first time I tried to make them I didn’t oil it and it took ages to chip the burned pizzelle batter out of the tiny patterns in the iron!
Maria
Thanks so much for taking the time to leave a detailed comment Ellie. I also am not a fan of thick and puffy pizzelle. I am curious to know the type of pizzelle iron you have. Also, did you try reducing the total amount of time and not pressing as much? In essence, balancing out this 2 factors might provide you with a “less dry” pizzelle, while still providing that snap. I find that when making pizzelle, even small increments of time (like 5 seconds) will make a big difference in the final outcome. As far as the dough sticking to the press, you got me on that one. Once again, thanks so much for stopping by, appreciate it 🙂
Cynthia
Hi Maria,
This is the first time I have commented on any site, but felt compelled to this evening. My grandma Nonnie was also from Ripabottoni. Quite a coincidence. Nonnie was born in 1898, so our grandmothers may actually have known one another!
I’ve never been a fan of licorice and, as a child, was pretty vocal about that fact (as only a spoiled child can be). Bless her heart, Nonnie would make chocolate pitzelle just for me. It was so nice to find your Nonna’s recipe that includes a chocolate option. I have Nonnie’s pitzelle iron, which also appears to be the same design as yours. Another lucky coincidence, and boy do I remember that bread box!
Thank you so much for taking me down memory lane and posting your Nonna’s great pitzelle recipe and sharing some of your touching memories. Thanks to you, I feel like my Nonnie is with me this evening and is probably laughing that I still don’t like licorice. I have many of Nonnie’s recipes and just recently unearthed her Grostoli (yummy). Feel free to email me if you would like to compare notes.
Thank you again, Cynthia
Maria
Cynthia, thank you so much for sharing your story and your kind words. Grandmothers are truly so so special. One of the reasons I started the blog was to share and document the recipes that I grew up with so that family and friends could continue to enjoy them. Food was truly meant to be shared! In this way, we are also keeping the memories of our loved ones alive every time we make these recipes.
Ripabottoni was not that big a town… I agree that our grandmothers probably knew each other 🙂
I will take you up on your offer and e-mail you Cynthia 🙂 Thanks again for taking the time to share your thoughts ♥♥♥
Franco Farinaccio
I just wanted to say thank you for this. The recipe and story brought me back to my childhood. My father is also from Campobasso, Molise (Gildone) which is about an hour south of Ripabottoni. Growing up, we had always called pizzelle, “ferrate” and was always corrected by my Sicilian mother and my other Italian friends. It is nice to know that it was dialect and we were right in saying it as we did. Of course, my siblings, cousins and I had trouble with “ferrate” when we were very young, so it quickly got shortened to “frits.” I am still not sure what makes them so special, but they are like potato chips. You can’t eat one and if you are not careful, you may find yourself eating 20 or 30 in a very short period of time. I guess like tutte la cucina Italiana, the beauty is in its simplicity. Grazie ancora.
Maria
My pleasure Franco 🙂 I agree these “frits” are extremely addictive… probably because they are so thin and light, they just melt in your mouth. Thank you so much for taking the time to share your story. Wishing you and your loved ones a Buon Natale 🙂
Kathi
What a neat recipe and history to find. My mother was born in Abruzzo in 1907. They came to the US when she was 3. She used to make pizzelles and take them everywhere. I have her pizzelles maker and plan to fire it up this Christmas. People seem to love that crispy light wafer. Thank you!!!
Maria
My pleasure Kathi. I agree, pizzelle are hard to resist. How wonderful that you still have your mom’s pizzelle maker… and how wonderful that you are planning to make some for the holidays. Wishing you and your loved ones all the best during this holiday period. Thanks so much for taking the time to comment 🙂
Lina farinaro
Maria,
Just a little note to let you know how much I enjoyed seeing the note pad with Italian recipe written in one of your pictures. Was that your mom s note pad? Regardless, the way the letters are written look like how my mom writes. Adding the note pad in the picture was such a great touch and it moved me more than you can image. Thank you for such a lovely blog. I enjoy reading and looking at all the pictures. Great job. Merry Christmas, lina
Maria
Thanks Lina ♥♥♥ In fact, the little booklet belonged to my grandmother. A picture really is worth a thousand words and all the emotions that come with it… It is important to keep those stories alive and talk about all the wonderful experiences. There really is so much to celebrate! I appreciate your support, thank you my friend ♥
JoAnn
Pizzelle were a part of my childhood and we had my grandfather’s
Original iron that was used over the open fire or on a gas burner. Nothing touches that!
Your recipe is delicious and I prefer it to those that I have tried with butter. Grazie e Buona Natale!
Maria
You must have so many wonderful memories… yes, that is so precious ♥ I also have a preference to pizzelle without butter… but then again, I am biased with my grandmother’s recipe… after all, it is the one I grew up with 🙂 Thank you so much for taking the time to comment. Auguri di Buon Natale to you and yours ♥♥♥
Laurie Niessen
A lady I met a few days ago made them almost see through. They were better than my recipe. More like lace with aniseed essence. She pours like a batter. Her secret. So I would not ask for the recipe. Have you ever tried them.
Maria
Hi Laurie, no I haven’t. Sounds delicious ♥ Appreciate your comment 🙂
Jan
Hi Maria,
My mom was from Frasso Tellisino which is also in the Benevinto region of Italy. It’s like going home to see some of your recipes. Things I never thought I’d see again since my mother’s passing. I’ve been trying (and mostly failing sadly) to duplicate some of her specialties. One being her pizzelles. She always used anise oil for flavoring, but as you said there are many variations. The other difference with the pizzelles she and her sister made was the thickness. Hers were not thin and crispy, they were thick and soft. Your instructions indicate that has to do with the fat portion of the recipe, but you did not elaborate. What would I use instead of the oil to make thick pizzelles?
Thank you!!
Maria
Hi Jan, I have seen some recipes that use butter. I think the thickness of the final product can also be controlled with the cooking time, and the amount of batter you put in the pizzelle iron. If ever I come across such a recipe I will let you know. Thanks so much for your comment. Have a great day 🙂
Rebecca Tasler
The pics of these pizzelles makes them look like they were made with the same iron that my mom used to use. The iron I currently have and that are currently available impress a different pattern. I would love to find an iron that creates the pattern pictured in your post…the pattern that creates spokes around the pizzelle. Do you know what brand of iron was used to make the pizzelles pictured in your post?
Maria
It is a Vitantonio Pizzelle Chef Model 300 Electric Waffle Cookie Iron Maker. It used to be my mom’s. I am sure you can probably find a used one on e-bay. Thanks for dropping by 🙂
Toni
I have the exact same pizzelle maker. My aunt gave it to me years ago. Your recipe is also exactly like hers! I’m making these to sort of sway a decision on a house in my favor. Serendipity! Ciao, Maria!
Maria
Auguri Toni! Hope everything goes according to your plans 🙂 I just love my pizzelle maker… probably because I love pizzelle. Thanks for taking the time to comment. Have a great week 🙂
Toni
Grazie, Maria!
Anna
You are sooo creative, and your pics are great!
Maria
Thank-you Anna!
🙂 🙂 🙂 🙂 🙂
Donna
Yes you are correct about the oil vs butter. Imo you get a crisper pizelle with oil, butter lovers won’t agree but I think it’s the flavorings that make it anyway, along with the crispness. Thanks for your recipes they are wonderful.
Maria
My pleasure Donna! I agree with you, it is a question of preferences. Appreciate your comment, thanks for stopping by 🙂 Have a wonderful week-end!