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.
Janine
I made pizzelle for the first time yesterday using this recipe and they are so good…not so pretty, but flavorful and crispy!
Maria
Thanks Janine. Glad you enjoyed them! It does take a little practice to get them perfectly round… but as long as they taste good, I am sure no one will complain.
patty
Just…yum!!!
Maria
Thanks so much Patty!
Angela medeiros
Hi maria! I just tried your recipe and I have to say I just love it! The pizzelle turned out perfectly round shape and delicious! I found recipe to be very easy 😃thanks so much❤️
Maria
Fantastic Angela! Thanks for sharing!
Elisa
Delicious❤️! I’ve been looking for a recipe without butter. Very good
Maria
Thanks Elisa!
Santa Bernacchi
How did you achieve the snowflake edge ? I have the same iron and mine don’t look like that😊??????
Maria
It’s probably the amount of pizzelle dough I placed on the iron.
Tammy Adkins
I have not tried this recipe just yet, however, I am about to make them. This is very similar to the same recipe that my dad used except he never used baking powder for some reason…I prefer the baking powder he also used oil and never used butter like a lot of other recipes call for. My family the DeRitis’ came from Abruzzo Italy. My dad and his parents actually called them a different name other than pizzelle, they called them
congelads (con-jall-odds)
now I have no idea how to spell it, I’m just spelling it how it sounds to me) I have read somewhere that a lot of families had come up with their own name for these cookies.
This is something we make every Christmas and it is a wonderful childhood memory. I will come back and comment after I make these.
Maria
Thanks so much for sharing Tammy. Hope you like them!
Wanda
I lost my recipe and trying to find this one took some time. All the others called for butter and i knew i never used butter. Thanks for printing. Have never tried the chocolate but i will now. Merry Christmas
Maria
Thanks so much for stopping by Wanda. I hope my nonna’s pizzelle recipe is similar to yours. Enjoy!
Sandy DiGregorio
Hi Maria, We also have my mother-in-laws single stove top iron. I am not able to find the family recipe. Can this recipe also me used in the stove top iron as well?
thanks
Merry Christmas
Sandy
Maria
Hi Sandy, Yes this is the pizzelle recipe my nonna would use for her stovetop iron. Thanks for stopping by.
Buon Natale to you and your loved ones as well. Thank you Sandy.
Precy
I would like to substitute the vegetable oil with avocado or olive oil. How much should I put in?
Maria
Thanks for your interest Precy. You can substitute an equal amount with any oil you prefer. Thanks for stopping by.
Precy
My sons and I enjoyed making and eating them at the same time. It is not sweet as other recipes I had tried. We made double batch with half of it is chocolate. My kids (20,15,10y/o 😀) like the chocolate better.
Thank you for sharing your nonna’s great recipe. What a wonderful story too.
Maria
How wonderful Precy. Thanks so much for sharing. I agree with your kids, the chocolate pizzelle are hard to resist! Thanks so much for taking the time to comment, appreciate it!