Classic Pizzelle: Italian Wafer Cookies

Anise and chocolate pizzelle cookies stacked up on a black wire rack.

Anise and chocolate flavoured, Classic Italian Pizzelle Cookies. These Italian wafer cookies are light, crispy and incredibly easy to make. They can also be turned into edible bowls or cannoli shells.

Course Dessert

Cuisine Italian

Keyword Italian Wafer Cookies, Pizzelle

Prep Time 15

Cook Time 1

Servings

Calories 81kcal

Author Marisa

Equipment

Pizzelle Press

Ingredients

1 ¾ cup all purpose flour
2 teaspoons baking powder
1 tablespoon anise seeds
3 large eggs
3/4 cup granulated sugar
1/2 cup melted butter
1 tablespoon anise extract

Instructions

PIZZELLE BATTER

In a medium sized bowl, whisk together the flour, baking powder and anise seeds.
Place the eggs and sugar in a separate bowl.
With a hand held mixer, beat together the eggs and sugar for about 1 minute till thickened slightly.
Reduce the speed to low and mix in the melted butter and anise extract for about 15 seconds.
Mix in the flour just until combined, beating for about 15 seconds.
Don't over mix the batter.

Prep your pizzelle press according to manufacturers instructions.

I first set my Cuisinart electric press at number 4 and proceed with the recipe.
Grease the top and bottom grids with a non stick spray and preheat.
Spoon out 1 ½ to 2 teaspoons of batter onto each cookie grid while centring the batter just a little behind the middle of the patterned grid. (when closing the lid the batter gets pushed forward slightly, yielding a more evenly rounded cookie.
Close and lock the lid while crisping the cookies for about 60 seconds.
When ready use a heat proof spatula to remove the pizzelle and transfer to a wire rack (in a single file) to cool completely.
Repeat with the remaining batter.
Store in an airtight container for optimal freshness.
See chocolate variation in the notes below.½

Notes

Variation:

Double Chocolate Pizzelle

Reduce the flour to 1 and a half cups.
Add 1/4 cup unsweetened cocoa powder to the flour mixture
Add 2 ounces of semi-sweet chocolate (melted) to the sugar and butter mixture.
Omit both the anise seeds and extract and replace with 1 tablespoon pure vanilla extract.

Recipe is adapted from the Cuisinart manual with a slight tweak in the Anise Pizzelle.

Nutrition