Pizzelles is a long time family favorite.  My Aunt Angie inspired me to make these many years ago and gave me several recipes.  Here is our version. These are ridiculously delicate, do not travel well and must be handled very carefully.  None the less they are elegant and our favorite.  There is no mistaking Pizzelles, the anise aroma pleasantly permeates when the iron is hot.   The first pizzelle usually comes out a bit awkward, it probably primes the pizzelle iron because the rest of the cookies are just fine. For a firmer pizzelle omit the cake flour and use all purpose flour instead.

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Yield: Approximately 5 dozen


1 cup butter

1 tablespoon vegetable oil

1 1/2 cups sugar

2 tablespoons anise extract

6 large eggs

1 tablespoon baking powder

1/2 teaspoon baking soda

2 1/2 cups cake flour

1 cup flour

A pinch of salt


1.  Beat the butter, oil, sugar and anise extract until light and fluffy.

2. Add the eggs one at a time and beat until creamy after each addition.

3.  Sift the flours, baking powder, baking soda and salt together, add to the egg batter just until smooth and uniform.

4.  Cover and let the dough rest for at least one hour.

5.  Heat the Pizzelle iron, place one tablespoon in the center of each  pattern and bake for approximately 30-35 seconds.

6.  Transfer to a rack and generously sprinkle with powdered sugar.

Store in an airtight container

Note: Use all flour instead of cake flour for a less delicate cookie if desired.


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