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!
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 flat 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 a snowflake pattern.
This authentic family recipe I am sharing today is made without butter and classically flavored with anise and vanilla. Over decades of experimenting, I have created different variations, including a chocolate pizzelle and a vegan pizzelle recipe.
Although traditionally made at Christmas, my nonna would make them throughout the year simply because they were everyone’s favorite Italian cookie.
It’s time to dust off that old pizzelle maker and make some classic Italian cookies!
Jump to:
Pizzelle ingredients
- Eggs: The foundation of the batter, eggs provide structure and moisture. They help create the light, crisp texture that pizzelle are known for.
- Sugar: Adding sweetness to the pizzelle, sugar also contributes to the cookie’s caramelization, giving it a lovely golden hue.
- Flour: This essential ingredient forms the bulk of the batter, creating the cookie’s base. All-purpose flour works perfectly, providing the right balance of strength and tenderness.
- Oil: Unlike some recipes that use butter, this family recipe uses vegetable oil, which makes the cookies slightly lighter and gives them a delightful, crispy texture.
- Essence: Flavoring is key in pizzelle. Vanilla essence adds a warm, sweet note, while anise essence imparts a distinctive, aromatic licorice flavor. Together, they create a harmonious and nostalgic taste profile.
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 room-temperature eggs until they begin to thicken. Next, add the granulated 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 the vegetable 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 do not use any.
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.
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 have a few seconds to obtain any desired shape, which you can 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 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 sweet ricotta and topped with roasted strawberries or even 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 whipped ricotta 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.
- Individual makers have different heating elements, so consult your owners’ manual for guidelines on specific times. It usually takes approximately 45 seconds to obtain light golden brown cookies.
- As an option, dust the pizzelle with powdered sugar just before serving.
FAQ
Yes. Replace the 1 teaspoon of anise extract with ¼ teaspoon of anise oil.
Yes. Use 1 cup of flour sifted with ¼ cup unsweetened cocoa powder (eliminate the anise flavor-only use vanilla). You can find the full recipe details in this article on chocolate pizzelle.
A pizzelle iron is essential for achieving the traditional thin, crispy texture and pattern. Unfortunately, a waffle maker or a similar appliance does not work.
If your pizzelle have softened, you can re-crisp them in the oven. Preheat your oven to 300°F (150°C). Arrange the pizzelle in a single layer on a baking sheet and bake them for about 5-10 minutes. Let them cool completely on a wire rack before enjoying them.
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.
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 stay 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.
Authentic Italian Cookies
There’s nothing quite like the taste of authentic Italian cookies, and I’ve grown up enjoying many of your favorite recipes. From classic S cookies and almond biscotti to lemon knot cookies and anise biscotti, a delightful variety of Italian cookies await you to bake and savor all year round.
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 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 “ferratelle” one at a time with a stovetop press with long handles. In fact, I still have the press which 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. They were always crispy and delicious. I thought they were the best after-school snack!
When my grandmother passed away, we found a small notebook with some recipes 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!
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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
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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.
Video
Notes
Nutrition
This post was originally published on November 24, 2014, republished on July 2, 2019, March 6, 2021 and again on May 23, 2024, with updated content and photos.
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Judy
Hello, I am a new subscriber and the first recipe I tried was this pizzelle and it was so far off the expectation chart, it went straight to outer space…. DELICIOUS!!!!!!!! I am an fairly experienced cook/baker starting back as a young child always in the kitchen w/ my maternal grandmother (from southern Italy). One thing I never did was try Pizzelle with the oil and I am SO GLAD I took the chance. Followed this to the “T” which often I don’t do; the only thing I did try and will repeat is sprinkling some colorful non-pareils atop the batter, which came out so pretty like stained glass. The flavor…the BEST Pizzelle I have ever had. Bar none, the best. Wow, what have I been missing!!!!!!!!!!
If I may ask, when you close down the lid on your machine do you go slowly to let the batter spread or just close and clamp? Im having some issues that I cant seem to correct with the batter going over / out of the design area.
Thanks for a great website, cant wait to try more of your creations.
Merry Christmas to all !!!
Judy
Maria
Thanks so much for taking the time to comment.
Great question Judy, thank you. I close and clamp with a scant tablespoon of batter… I prefer to have them on the small side… less chances of them breaking since they get so crisp.
Sonia
super tasty and very quick to make! This recipe is a keeper
Maria
Thanks so much Sonia ♥
Snowy
I mistakenly did not leave the five star rating this recipe deserves with my previous comments.
Snowy
Looking for a pizzelle recipe with oil rather than butter I was delighted to come across your site! The recipe was very comparable to the one my family used making them with butter previously, for years. We wanted to transition away from the butter version but I was unaware if there even was such a recipe with oil. Imagine my surprise to find your site and your recipe and read it is traditional to use oil.
Yesterday I made your recipe and my family is all in with this new “to keep” pizzelle recipe!! My daughter took a few bites and proclaimed “I love this recipe even better than our other one”! I was quite happy over that for sure.
A question for you. If one chooses not to use the anise extract would 2 teaspoons of vanilla extract be used (as the recipe calls for 1 teaspoon each of the two different extracts)?
Thank you for sharing your grandmothers recipe, it is delicious! I also enjoyed the history you included. I did want to let your readers know I made the recipe using whole wheat flour and again my family loved them! Also, going by what one of your other readers had mentioned, I nervously tried adding sprinkles to the pizzelles hoping they wouldn’t stick to my pizzelle iron. My kids love sprinkles on anything and I thought it’d be fun to surprise them while also alleviating adding colored sugar sprinkles on top later. I spread some regular sprinkles on top of batter before closing iron and when cooking complete each pizzelle lifted out just fine, no sticking at all. The sprinkles added nice color splashes throughout and the kids loved the addition! The color vibrancy throughout the pizzelle from the sprinkles is a bit like a confetti angel food cake.
Great recipe, thank you for sharing it and I’m looking forward to making the chocolate version as well.
Maria
I am so thrilled to read this! Thanks so much Snowy! I am actually in the process of testing out my chocolate pizzelle recipe and including a special ingredient to make the chocolate taste even more chocolaty. I am hoping to post it next week. Thanks again for sharing ♥
Luanne Rayvals
I have made them with whole wheat flour and holiday spices like ginger, cloves, cinnamon, etc. and they turn out great. Also my sister dips them in chocolate, puts icing on them and does a lot of fun decorative finishes. Pizzelles are great because there are no pans to clean and you never have to turn on the oven. I also made some ice cream sandwiches one summer using the pizzelles as the cookies. They were very well received. Thanks for the simple and perfect recipe.
Maria
Thank you so much for sharing and for your kind words Luanne!
Joan
Thank you for your recipe using oil instead of butter. It will be more cost efficient as butter prices have sky rocketed! I just bought a new pizzelle maker and look forward to using your recipe.
Maria
My pleasure Joan! Enjoy!
Franco Farinaccio
I cannot imagine making these with butter. It is a southern Italian recipe from the Molise & Abruzzo regions. I can go back to my great grandfather and all we have ever used is olive oil or sunflower oil. Cooking with butter is very much a norther thing.
Maria
It’s the same for my family. Thanks for stopping by Franco.
lynn marie zimmer
Can I use olive oil in my.pizzelles ??
Maria
Thanks for your interest Lynn. Yes, the flavor will be a little different but still taste amazing! Enjoy!
Debbie
Thank you for the recipe and the lovely story about your grandmother. Precious memories! My mom always used vanilla, orange, lemon and anise extract with anise seeds. She also put some Jack Daniels in too. She had the recipe in her head from her sweet Italian best friend, so I don’t have her recipe. Yours are delightful and pairs well with a nice cup of hot tea! I like that it is a quick treat to make as well. My recipe I have adapted is pretty big and I refrigerate the dough for a while. I enjoy pizzelles for a breakfast pastry. Blessings!
Maria
Thanks so much for sharing Debbie!
Linda ferraro
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!
Maria
I love the idea of using whiskey! Thanks for sharing Linda!
Rosie
Thank you for your recipe my grandkids adore them.
Maria
My pleasure Rosie! Thanks for sharing ♥
Bett
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
I am so happy to read this! Thanks for sharing Bett!
Lori
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
Maria
Thanks so much for sharing Lori! Butter doesn’t always make everything better…lol…
Buon Natale to you and your loved ones!
Candice Minello
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.
Maria
Thanks so much Candice. My daughter just loves them! I hope “your girls” do as well ♥
Mary Luzi
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 ?
Maria
Yes, you can definitely double the recipe. Thanks so much for sharing!