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!
Just for you! A printable baking checklist to help you keep track of all your baking needs.
If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!
This way, you won't miss any of my new recipes, and it's FREE!
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.
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
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
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.
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Lena Liberale
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!
Maria
Welcome Lena! I am so happy to read this! Thank you.
Shelly Tancini
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!
Maria
Thanks for your interest Shelly. It probably makes the pizzelle less dense and a little lighter.
Erin
I just made this recipe last night and it was a hit. They tasted just like I remember my mom’s tasted. Thank you!
Maria
I am so thrilled to read this! Thanks Erin!
Fran
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!
Maria
I am so thrilled to read this! Thanks so much for sharing Fran!
Jay
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.
Maria
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.
Debra L. Camastro
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.
Maria
My pleasure Debra. Congratulations on your new home. Umbria is truly a spectacular region! Enjoy!
Mary Stacey
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.
Maria
That sounds absolutely delicious Mary! Thank you for sharing!
Wendy
Followed the recipe as is. Delicious!
Maria
So thrilled to read this Wendy! Thanks for sharing!
Susan Dabinett
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?
Maria
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.
Randy Andersen
Store them? LOL I tried but kept eating them until they were gone. Today I’m making cotton candy Pizzelle’s in pink
Maria
lol… thanks Randy. Oh, that sounds like so much fun!
Nella
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!
Maria
My pleasure Nella! I am so thrilled to read you enjoyed this pizzelle recipe. Thanks so much for sharing!
Denise
Hi! I am So curious as to using oil? I have not found one recipe with oil replacing the butter.. Just curious. Thanks!!! 🤗
Maria
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.