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Light and Crispy Italian Pizzelle Cookies

Delicate and satisfying, these Light and Crispy Italian Pizzelle Cookies are quick to make, fragrant with anise and vanilla, and perfect for pairing with coffee or desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Batter
  • 3 large large eggs (room temperature)
  • 3/4 cup granulated sugar 150 g
  • 1/2 cup unsalted butter, melted and cooled (or neutral oil) 115 g
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon anise extract or finely ground anise seed 1 to 1 1/2 teaspoons
  • 2 cups all-purpose flour, spooned and leveled 250 g
  • 2 teaspoons baking powder
  • Pinch fine sea salt
Optional Flavorings and Toppings
  • Zest of 1 lemon or orange for citrus pizzelle
  • powdered sugar for dusting
  • melted chocolate for drizzling or dipping

Method
 

Preparation
  1. Preheat your pizzelle iron to medium-high heat according to the manufacturer’s directions.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing the Batter
  1. In a large mixing bowl, beat the eggs and sugar for 2 to 3 minutes until pale and slightly thickened.
  2. Stir in the melted butter, vanilla, and anise until combined. Fold in citrus zest if using.
  3. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Cooking the Pizzelle
  1. Brush the pizzelle iron plates lightly with oil or nonstick spray.
  2. Drop about 1 to 1 1/2 teaspoons of batter onto the center of each patterned plate.
  3. Close the iron and cook for 20 to 45 seconds, depending on your iron and desired crispness.
  4. Check the pizzelle: it should be golden at the edges and feel crisp when tapped.
Cooling and Shaping
  1. Use a thin spatula to lift the pizzelle off the iron and transfer to a wire rack to cool completely.
  2. If shaping, form them into cups or cones while warm.

Notes

For optimal flavor, use fresh eggs and quality vanilla. For variations, consider substituting anise with almond extract. Store cooled pizzelle in an airtight container for up to one week.