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    Home » Italian Cookies » Pizzelle della Nonna: A Classic Italian Cookie!

    Pizzelle della Nonna: A Classic Italian Cookie!

    March 6, 2021 , Updated December 1, 2021 Maria 207 Comments

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    A few stacks of the vanilla and chocolate Pizzelle della nonna.

    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!

    A stack of vanilla and chocolate pizzelle.

    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 della nonna are shown on a red tablecloth.

    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.

    A series of 4 photos showing the transition of beating the eggs; incorporating the flpour; dropping a tablespoon of dough on a pizzelle iron and the finished product still on the iron.

    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. 

    A close up of the plain Pizzelle della nonna.

    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 shaped in a bowl and filled with whipped ricotta and macerated strawberries.

    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.

    Alternating chocolate and vanilla Pizzelle all stacked up.

    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 1/4 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.

    A close up of vegan pizzelle.

    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.

    Several stacks of Italian wafer cookies are placed on a tray.

    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.

    A little booklet with hand written ingredients shown next to a an old pizzelle iron.

    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!

    A stack of Italian wafer cookies, pizzelle.

    Pizzelle della Nonna

    Have you ever wondered how to make pizzelle? Come and take a look. This crisp Italian cookie recipe requires no butter and is so much fun to make!
    4.92 from 50 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 30 servings
    Calories: 54kcal
    Author: Maria Vannelli RD
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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.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    Special Equipment needed to make this recipe is a pizzelle iron.
    To make chocolate pizzelle use 1 cup all-purpose flour (142 grams) sifted with ¼ cup unsweetened cocoa powder (21 grams).  Omit the anise extract.
    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. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    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. 

     

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    Filed Under: Christmas, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lena Liberale

      December 11, 2021 at 11:30 pm

      Hello Maria,
      I am so glad I found your website and recipe for pizzelle. I tried it tonight and it was so easy to follow! I had made them once a few years ago and swore I wouldn’t make them again because the batter stuck to the iron after the first couple. But I found now that the trick is, as you said, to preheat the iron and they don’t stick at all! I finally got to use the iron that mom got me one Christmas. Thank you very much for sharing this precious recipe with us! I am really looking forward to making more batches and creative desserts with them!
      Thank you so much!

      Reply
      • Maria

        December 12, 2021 at 3:44 pm

        Welcome Lena! I am so happy to read this! Thank you.

        Reply
    2. Shelly Tancini

      December 11, 2021 at 9:24 am

      Hi Maria, Thank you for posting the recipe for Pizzells. My recipe from my Grandmother is the same except she doesn’t add baking powder. What is the benefit to adding the baking powder. Would love to try your recipe!

      Reply
      • Maria

        December 17, 2021 at 9:26 pm

        Thanks for your interest Shelly. It probably makes the pizzelle less dense and a little lighter.

        Reply
    3. Erin

      December 05, 2021 at 8:20 pm

      5 stars
      I just made this recipe last night and it was a hit. They tasted just like I remember my mom’s tasted. Thank you!

      Reply
      • Maria

        December 06, 2021 at 8:38 am

        I am so thrilled to read this! Thanks Erin!

        Reply
    4. Fran

      November 29, 2021 at 12:00 pm

      5 stars
      Hadn’t made Pizzelle in years so I pulled out the iron and tried your recipe. You always mention that you add these to your Christmas baking so I am doing the same this year and ongoing. They are nice and crispy. Thanks!

      Reply
      • Maria

        November 29, 2021 at 7:21 pm

        I am so thrilled to read this! Thanks so much for sharing Fran!

        Reply
    5. Jay

      November 11, 2021 at 5:12 pm

      My husbands nonna who has passed away always made these for our children. They loved whenever their bez nonna would bring them.
      She made hers in a diamond shape and they were soft and fluffy do you have a way to modify your recipe so I could make the soft ones for my grandson and my children. They are not fans of the crunchy type
      She brought her pizelle maker with her from Italy when she came here.

      Reply
      • Maria

        December 01, 2021 at 5:59 pm

        I am sorry for your loss Jay. I am sure you have so many wonderful memories.
        I would suggest shortening the amount of time in the pizzelle maker. Also, if you store them in an airtight container, they really do soften but they will not keep as long.

        Reply
    6. Debra L. Camastro

      September 07, 2021 at 7:18 am

      5 stars
      I haven’t tried this recipe, because I have my Abruzzesi grandmother’s recipe, that has been passed down now to my grandchildren. I will compare the two recipes. But I did enjoy reading your story and learning some good tips about cooling and storing the pizzelle. We just bought a home in Umbria, Italy, and I was thinking of bringing some pizzelle to our friends there. I wasn’t sure how to transport them safely, but you gave me some good suggestions. I haven’t noticed pizzelle or the irons in Umbria, except pre-packaged bags in the supermarket. I decided to look on Amazon.it, and found out they are called Ferratelle irons, like you said. In any case, I can’t wait to make them in Umbria, and thank you for the great tips.

      Reply
      • Maria

        October 03, 2021 at 10:49 pm

        My pleasure Debra. Congratulations on your new home. Umbria is truly a spectacular region! Enjoy!

        Reply
    7. Mary Stacey

      April 17, 2021 at 7:02 pm

      I make pizzelle every week . I but sour cherry jam (amarene) between 2 so good.My grandson who is 2 loves them. I cut the sugar when I make them for him.

      Reply
      • Maria

        April 17, 2021 at 10:04 pm

        That sounds absolutely delicious Mary! Thank you for sharing!

        Reply
    8. Wendy

      March 27, 2021 at 10:40 pm

      5 stars
      Followed the recipe as is. Delicious!

      Reply
      • Maria

        March 29, 2021 at 8:37 pm

        So thrilled to read this Wendy! Thanks for sharing!

        Reply
    9. Susan Dabinett

      March 08, 2021 at 9:29 am

      I have just made pizzelles. When I took them off the cooker they were crisp. I let them cool and placed them in a metal air tight container. A few hours later I opened the container and they were soft. This has never happened before. I live in Seattle, WA and it was a rainy day. I made 18 dozen in December and they stayed crisp for several days. Could the moisture in the air from the rain cause the cookies to get soft?

      Reply
      • Maria

        March 08, 2021 at 9:46 am

        Thanks for reaching Susan. Yes, this is possible. Just wondering how long did they cool off before placing them in the container? Is this the same container you used to store them in December? When they were cooling off, were they stacked or placed individually on a cooling rack?
        I will usually leave mine out to air dry for a longer period when there is humidity in the air. You can try getting them crispy again by leaving them in the oven… low temperature for a few minutes. Hope this helps.

        Reply
        • Randy Andersen

          April 10, 2021 at 12:59 pm

          5 stars
          Store them? LOL I tried but kept eating them until they were gone. Today I’m making cotton candy Pizzelle’s in pink

        • Maria

          April 13, 2021 at 8:14 pm

          lol… thanks Randy. Oh, that sounds like so much fun!

    10. Nella

      March 05, 2021 at 2:23 pm

      5 stars
      My son requested some today so we dished out the Pizzelle maker and got some done.
      Fun, delicious and easy to make. Our go-to recipe.
      Thanks Maria!

      Reply
      • Maria

        March 05, 2021 at 7:25 pm

        My pleasure Nella! I am so thrilled to read you enjoyed this pizzelle recipe. Thanks so much for sharing!

        Reply
        • Denise

          November 27, 2021 at 1:53 pm

          Hi! I am So curious as to using oil? I have not found one recipe with oil replacing the butter.. Just curious. Thanks!!! 🤗

        • Maria

          November 29, 2021 at 7:40 pm

          Thanks for your interest Denise. This is a family recipe. My guess is that since my family has origins in Southern Italy, oil was commonly used in baked goods.

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