Classic Italian Pizzelles

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Crisp, light Italian pizzelle that are perfectly flavored, and so easy to make. This old-school Italian family recipe delivers beautifully crunchy cookies every time—classic anise, lemon, vanilla, and more.

Prep Time10

Cook Time20

Iron warming15

Total Time55

Course: Dessert

Cuisine: Italian

Servings: pizzelles

Calories: 85kcal

Author: Marie

Equipment

pizzelle iron (electric) I use a Palmer iron; I've also heard Vitantonio pizzelle irons are excellent irons; some people also like Cucina Pro

Ingredients

3 large eggs
1/2 cup oil (neutral) vegetable or canola recommended
3/4 cup sugar up to 1 cup

Flavoring (see Notes for other Flavor Ideas)

0.5 teaspoon anise extract may add 2 teaspoon lightly crushed anise seeds
1 teaspoon vanilla
1 tablespoon Sambuca optional

Dry Ingredients

1 1/3 cups flour up to 2 cups for thicker/heavier pizzelle ; see Notes
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Read tips below in Notes Section.
Mix the wet ingredients: In a large bowl, whisk the eggs, oil, and sugar until well combined and slightly thickened. Stir in your flavorings (eg, vanilla, anise extract, and Sambuca).
Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture in two additions, stirring just until a smooth, thick batter forms.
Heat the pizzelle iron: Preheat your pizzelle maker according to the manufacturer’s instructions. I recommend heating no less than 15 minutes!
Cook the pizzelle: Spray the iron lightly with cooking spray or use a little shortening (for the first batch). Then, drop 1.5 to 2 tablespoons of batter onto each circle of the hot iron (the exact amount depends on your machine). Close and cook until lightly golden, usually 30–40 seconds.
Cool: Transfer pizzelle to a tablecloth-lined table and cool in one layer. They will crisp as they cool.
Store: Once completely cool, store in an airtight container for up to 1 week or freeze for longer storage.

Notes

Pizzelle Tips

Greasing the iron: Some modern pizzelle irons don’t need to be greased, but mine does. If you're unsure, check your pizzelle iron instructions.
The first one is a tester: Expect to discard (or snack on) the first 1–2 pizzelle. They help you judge heat, timing, and batter consistency.
Adjust batter thickness:
- If the first pizzelle spreads too much or looks thin/see-through, add a tablespoon of flour at a time.
- If it doesn’t reach the edges or feels thick and heavy, mix in a splash of oil to loosen it.
Use the right amount of batter: Start with 1.5 tablespoons or so, then tweak as needed. Too much batter oozes out; too little won’t fill the pattern.
Heat matters: Let the iron preheat fully. An under-heated iron is the number one reason pizzelles stick! Heat for at least 15 minutes.
If they start sticking: Give the iron another minute to reheat, and gently lift the edges with a small silicone spatula or wooden skewer. I also like to use a wet paper towel to clean the grates.
Cooling for crispness: Lay pizzelle flat as soon as they come off the iron. My mom would spread a clean tablecloth over a big table and fill it with pizzelle to cool—this helps them crisp evenly.
If they soften: Return them to a 300°F oven for 3–5 minutes to refresh the crunch.
Storage: Once completely cool, keep them in an airtight container with a small piece of dry paper towel to absorb moisture.

Pizzelle Flavors

Here are your grouped pizzelle flavor ideas, clean and concise for easy use in a blog post or reel caption.

🇮🇹 Traditional Italian Flavors
- Anise (oil, extract, or seeds)
- Vanilla
- Lemon (zest or extract)
- Almond
- Orange
- Amaretto-inspired (almond + a hint of citrus)
✨ Modern / Fun Variations
- Chocolate (cocoa powder)
- Cinnamon
- Espresso
- Hazelnut (crushed finely)
- Nutella Swirl (mix 1 tablespoon of softened nutella into 1 cup of batter)
- Maple
- Cocoa + Orange (orange zest or extract)
- Mint Chocolate (cocoa powder and a few drops of peppermint oil)
🎄 Holiday & Seasonal Flavors
- Peppermint (use drops sparingly)
- Pumpkin Spice
- Gingerbread Spice
- Anise + Orange Zest (Christmas classic)
- Chocolate-Dipped with Sprinkles (may roll and dip)
- Almond + Cranberry Zest (almond extract and crushed dried cranberries)

See the blog post above for creative ideas on how to use pizzelle—cannoli shells, ice cream tacos, chocolate-dipped rolls, and more.

Nutrition