Italian Pizzelle
Italian Pizzelle
Get this quick and easy dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Toasting
  • Preparation Time 10 minutes
  • Cooking Time 5 minutes
  • Yield 24 servings
  • Large Eggs, at room temperature
  • ¾ cup granulated Sugar
  • ½ cup unsalted Butter, melted
  • 1 teaspoon Vanilla extract
  • 1¾ cup All-purpose Flour
  • 2 teaspoons Baking powder
  • Pinch Salt
  • Pinch ground Cinnamon
  • Pinch ground Nutmeg
  • 1 teaspoon Anise seed (optional)
  1. Whisk the eggs, sugar, melted butter and vanilla by hand in a large bowl. Sift in the flour, baking powder, salt, cinnamon and nutmeg and stir until blended. Stir in the anise seed, if using
  2. Heat a pizzelle iron until ready and grease lightly (if called for). Spoon a bit of batter into the centre of the iron, close and cook for about 2 minutes, or according to manufacturers’ instructions. Remove the pizzelle and repeat with the remaining batter. The final yield will depend on the size of the pizzelle iron
  3. The pizzelle will keep for up to a week in an airtight container

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