Italian Anise Pizzelle Recipe

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This recipe gives you light, crisp Italian waffle cookies with classic anise flavor and a beautiful traditional pattern. Made with simple ingredients and quick to cook in a pizzelle iron, these cookies are perfect for Christmas trays, family gatherings, or anytime you crave a nostalgic Italian treat.

Prep Time10

Cook Time20

Total Time30

Servings: large (6in/15cm) cookies

Author: Marcellina

Equipment

Pizzelle iron

Ingredients

3 eggs
⅔ cup (130 grams) granulated sugar (See Note 1)
½ cup (120 ml) light tasting olive oil (See Note 2)
2 teaspoons anise extract
½ teaspoon vanilla extract
1 ⅔ cups (210 grams) all-purpose flour ((more if needed to achieve correct consistency))
pinch salt
powdered sugar for dusting

Instructions

Preheat pizzelle iron according to manufacturer's instructions.
In a medium bowl, lightly whisk together eggs and sugar.
Pour in the olive oil and whisk until thoroughly combined.
Whisk in the anise extract and the vanilla extract.
Stir in flour and salt.
The batter should be thick like a cake batter and drop easily from a spoon. It must not be runny enough to pour. Add a touch more flour if it seems too thin.
Make sure the pizzelle iron is fully heated as described in step 1. Lightly brush both patterned plates with olive oil, avoiding spray oils. Wipe away any excess.
Place a spoonful of batter in the centre of the iron. The exact amount will depend on the size of your plates.
Close the lid so the batter presses out to fill the pattern. If any batter oozes from the sides, scrape it away with a spatula.
You will notice plenty of steam and a gentle hiss. Cook for 30 to 60 seconds. When the hissing slows down, it is usually time to check whether the anise pizzelle are ready.
Lift the lid and see if the pizzelle are golden. If cooked, slide a spatula underneath and transfer to a wire rack to cool fully.
Dust with powdered sugar if you like. Store in an airtight container.

Notes

I prefer superfine, also known as castor sugar. If you can't find it in your grocery store, white granulated sugar is perfectly fine.
Remember to use light-tasting olive oil. If you don't like the taste of olive oil, use another light-tasting oil like vegetable oil.

Tips for Success

Make sure your pizzelle iron is fully heated before you begin. Mine needs a good 15 minutes, though it’s best to follow your manufacturer’s guide.
Adjust the amount of batter to suit the size of your iron plates. Cooking time will differ from iron to iron.
Treat the first pizzelle as a test. You might find you need a little more or a little less batter, and the timing may need a small adjustment.
Let the pizzelle cool completely, then store them in an airtight container.

Nutrition