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.
Mary E Provencal
I’m wondering how much anisette liquor to use since I’m out of anise. I use vanilla too. I have my grams old recipe from way way way back.
Maria
I would start with 2 teaspoons. You can make a pizzelle and taste it. You can then adjust to your liking and add more if you wish. Have fun! Thanks so much for stopping by Mary.
Janet Puglisi
Please tell me exactly what kind of oil to use. The recipe I have calls for margarine.
Thank you so much. I love your website.
Maria
Thanks so much Janet, I appreciate your kind comment. I always use vegetable oil… I have tried different brands and I always get crispy pizzelle. Thanks so much for stopping by, appreciate it!
Ryan
I am planning on making these as my grandpa and I used to. 1: He used to use orange zest with the anise 2: Has anyone tried using ghee instead of oil so it has the fat, buttery flavor, without the water of butter? I’m wondering if it would make it taste any better even if defeating from the original recipe.
Maria
Thanks Ryan. The orange zest sounds lovely! Great question Re: ghee. Anxious to hear if anyone has tried. Thanks so much for stopping by, appreciate it!
Katrina
Thank You for posting this recipe. My Grandfather was from Bari and my Grandmother (not being Italian) learned her cooking from my Great Grandmother. My Grandmother cooked Italian better than most Italians, she was the best. I remember her Pizzelles, they were scrumptious. She used the stove top press and then switched to an electric one in the 1980’s. Unfortunately I never got that recipe from her. I did get many of her recipes but this one slipped by. I have my used recipes in the past with her Pizzelle iron, never happy with the results. I had to stop using her iron (falling apart with age) and now have a brand new one of my own and have been searching for the perfect recipe. After reading all of your fond memories with your Nonna’s Pizzelles I am excited to use your recipe, it seems like it would have been very similar to my family’s recipe.
Dianna
These look great. I have had no luck finding a pizzella maker that stays hot, and have returned a couple different brands. Can you suggest one you like? thanks.
Dianna
Maria
Thanks Dianna. After my mom’s 50-year-old pizzelle maker stopped working, I bought the pizzelle chef by Vitantonio. I’ve had it a few years… with the last couple of batches I made this week, I found that it did not heat evenly. No issues with it before this week. I do make a lot of pizzelle… at least once a week. It does stay hot, no issues there. Overall, I would say this one works well.
Julie
Hi! I just starting making pizzelle! I love the idea of the oil, but don’t like to use vegetable oil. Is there another substitute – for example – would our nonna’s have used a mild olive oil? Also, love your website! Thank you for preserving our heritage! My Nonno and Nonna were from Rocca Pia near Sulmona in Abruzzo. We took our family several years ago; I could cry thinking of the warm reception we were given!!!
Maria
Thank you for your kind words Julie. I agree! The people in Southern Italy have so much heart and soul ♥ Yes, a mild olive oil works well. Have fun baking! Thanks so much for stopping by, appreciate it!
Daniella
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
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!
Anna
Hi my mother comes from Abruzzo she is 90years old we make pizzelles for holidays and weddings it is a tradition in our family
We have always used the iron that you put on the stovetop until this year we ordered the electric irons my niece got married in May with 250 guests so that would mean we would make 500 pizzelles(we put 2 per bag for each guest) my aunties and cousins always get together and help but we make them oblong and we use oil, butter and Crisco and the flavoring are Straga, Cannella and Coccia D’Oro this recipe has been in the family for 150 years or better
My mom and I just made 5 pounds of flour this past Sunday yielded 110 pizzelles it took us 2 1/2 hours with 2 irons it was a great afternoon
Maria
Thanks so much for sharing Anna! God bless your mom! What a wonderful way to spend time together. Buon Natale to you and your loved ones!
Marlene Paytas
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
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
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
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!