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.
Nicole Freed
I am so happy right now I could cry. This recipe tastes EXACTLY the same as my grandmom and mom’s pizzelle recipe. They have both been gone for some time now and I have been trying for years to replicate their recipe. Thank you so much for sharing this recipe. You have truly made my holiday and I know my grandmom and mom would be so proud me keeping up their tradition with these pizzelle’s!
Maria
It is truly my pleasure Nicole ♥ Thanks for taking the time to share!
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!