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"If your mother cooks Italian food, why should you go to a restaurant?" - Martin Scorsese

Anise Pizzelle

12/2/2016

46 Comments

 
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Oh pizzelle.... How I love thee... Whether it's Christmas, Easter, Mother's Day or just a plan ol' Sunday, (is there such a thing, really? I LOVE Sundays!), pizzelle are always welcomed in my household. Traditionally made with anise, and that is my preferred method, but they can also be made with vanilla, rum, lemon or orange or even chocolate. Some folks dip them in chocolate, but I find that to be just a bit too much (who knew chocolate could ever be too much!) and not very complimentary to the anise. I just dust mines with a bit of confectionary sugar and a few simple sprinkles here and there.
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As far as the fat used in these, some recipes will call for oil, others margarine, lard or Crisco. But give me good, old fashioned melted butter and that's the only way I will ever make them. They crisp up nicely, don't have an aftertaste and cook to perfection in their special pizzelle press. Lay them on paper towels or a clean cotton kitchen towel to cool off before plating. See image below.
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Pizzelle make really great ice cream cups! How, you might ask? After removing them from the press, immediately place the warm pizzelle in a small bowl and press a bowl of the same size right on top. Let them cool like that for about one minute then remove and gently place them on a baking sheet. Set aside until ready to scoop some ice-cream in them! 
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Ingredients:
3 eggs
3/4 cups of sugar
1 stick of butter, melted and cooled
2 teaspoons of anise extract (or vanilla, rum, lemon)
1 3/4 cups of flour
2 teaspoons baking powder

Directions
1) In a large bowl, beat the eggs and sugar with an electric mixer until combined.
2) Add melted butter and extract and blend well.
3) Slowly add flour and baking powder until well combined. Do not over mix dough. The dough will be rather stiff. 
4) Plug in your pizzelle iron and heat up according to instructions, usually several minutes. Most machines make two pizzelle at a time, some machines make "mini" pizzelle that you can press four at a time. 
5) Drop a rounded teaspoon of dough on each side of the the pizzelle iron, locking the press with the lock that comes with the machine. This ensures thin, crispy pizzelle. If you do not press it, the pizzelle will be relatively thicker.    
6) Depending on your iron, it will take anywhere from 30 - 60 seconds to cook through. The pizzelle will be cooked when they turn into a golden color. They will be a bit soft when you remove them from the press, but they will crisp up as they cool.
7) Cool on clean paper towels or clean kitchen towel. See image above.
8) Dust with confectionary sugar, plate and enjoy. 

Tips: I use cooking spray for the first two pizzelle only, just to make sure they do not stick. You do not need to spray for each pizzelle pair, just at the beginning. Each iron is different. Do not be disappointed if the first few do not come out just right. It might take a few until you get them just right. Some of the dough might spill to the outside if you are using too much, or you might not get a full pizzella if you are using too little dough. Again, it might take a few tries to get them just right, but practice makes perfect! They are worth the effort! Also, don't like anise? You can substitute vanilla, lemon or any other extract you like!  

Yields: 34 - 38 Pizzelle.

My favorite pizzelle maker is listed below! 

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46 Comments
Rosemarie c
12/2/2016 01:56:39 pm

Going to try yours

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Francesca
12/2/2016 02:01:54 pm

Please do! Super easy and very delicious! Happy Holidays!

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Angiebrady link
12/9/2016 06:51:57 pm

Where do I get the pizzelle iron.

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Francesca
12/9/2016 06:56:29 pm

I bought mine at Home Goods. Target might also have it and Amazon for sure. You should be able to find it for under $50.

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catherine militello
12/20/2016 08:16:30 am

I ordered mine online from Kohl's. It makes 3 smaller ones and works great.

Kathy
12/20/2016 05:55:20 pm

Do you use a nonstick or a polished one? Bought a nonstick Cuisinart. It was a disaster. Ended up using my mom's old pizzelle iron.

John
1/6/2017 02:41:23 pm

Angie, I have the Palmer 1000. I love it!! Been a great machine for me for years!

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Susan Snyder
11/12/2017 06:52:36 am

Try Fantes kitchen shop in Philly. Order online.

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Lynn
11/20/2019 03:33:50 am

JC Penney has Cuisinart pizzelle maker.

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Nancy Sivori Ruby
12/20/2016 05:09:16 am

I store my pizzelli in the metal coffee cans and they stay fresh for weeks. Thus I don't wait until the last minute to make them. And they stay crisp.

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Francesca
12/20/2016 02:02:35 pm

Great tip! Thanks!

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Antoinette
12/20/2016 05:30:02 am

Looks like I have the same pizzelle machine as in your photo. Going to try your recipe.Wish me luck

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Francesca
12/20/2016 02:03:31 pm

Good luck! You got this, it's super easy!

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Julie
12/20/2016 06:48:39 am

I use Anise oil which is far better than extract

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Francesca
12/20/2016 02:04:18 pm

Good to know. I think it's harder to find, whereas most grocery stores will have the extract. Buon Natale!

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Virginia
12/20/2016 09:19:28 am

Can you recommend a pizzelle baker? Or are they basically the same?
Are the smaller pizzelles better than the larger ones? Prices range from the really expensive ($300) to the cheaper ($50). I cannot find the makers that are mentioned in the chats. Thank you for your assistance.

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Francesca
12/20/2016 02:09:02 pm

Hi Virginia, CucinaPro or Villawear are good brands. I paid under $50 for mine several years back, but even now, you should get a decent one for under $50-60. Try Amazon, Home Goods (where I got mine) or even Target. I don't see the benefit of a $300 one! I used have one that made 4 smaller ones, but it fell from a shelf, the press separated and the cord came right off! A tragic accident for that maker! I like the one that makes 2 better, perfect traditional size! Buon Natale!

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Virginia
12/20/2016 02:12:46 pm

Thank you for your help. I have checked Home Goods and Target and they do not have any. I will try Amazon. Thanks again.
Merry Christmas.

Paulette
12/20/2016 11:49:46 am

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LB
12/20/2016 08:58:03 pm

I've made these for yes and I do various flavors and even choc but I don't think my choc one is complete i misplaced nine, do u have a choc one that I can consider trying.

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john scardina
12/21/2016 08:01:55 am

I make Lemon Pizzelles and the grand children eat them up faster than I can make them. Substitute Lemon extract for Anise. I tend to put extra extract in to give them that bright, lemon sunshine flavor.

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Francesca
12/21/2016 10:31:57 am

I make them with lemon as well! They are so delicious, aren't they? You can even add some zest if you don't have extract at home.

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LB
12/21/2016 05:08:29 pm

Lemon is good I used extract and I heard if u want the yellow tint u can use food coloring. Anyone have a good chic one I misplaced mine

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Sal bellanti link
1/4/2017 05:40:40 am

Can you make them on a waffle iron

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Francesca
1/4/2017 03:26:23 pm

Hi Sal, unfortunately, the waffle iron would not work as they end result would be a very thick pizzelle, and you would end up with only about a dozen of them and they would likely not cook fully. Amazon is a good option for purchasing a relatively inexpensive pizzelle maker. I have had mine for many years and bought it for under $50, so over the years, it has gotten its money's worth.

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Francesca link
12/6/2020 12:24:16 pm

I make what I call waffletts small fat soft pizzellas
I use Mellon scoop with my waffle iron makes 2-3 small at a time anise , chocolate,using sweeten dark coco , vanilla ,sometime chocolate chip only
And I only use baking powder in waffletts not regular ones because we like crispy ones.

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John Giannetti
1/6/2017 02:38:53 pm

I have the Palmer 1000 pizzelle maker and highly recommend it!

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Janie Dudzic
11/12/2017 04:08:39 pm

My Italian mother-in-law made a chocolate cookie that had black pepper in it making the cookies a little bitey!!!! Do you know of any such recipe? I have been unable to locate it among her recipes.

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Joanne Myers
11/13/2017 09:04:34 am

I would like to put in anise seeds too. How much would you recommend? And if I do use the seeds, should I delete the anise extract? Thanks!

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Francesca
11/13/2017 03:35:31 pm

Hi Joanne! You can about 2 teaspoons of anise seeds and yes, I would leave out the extract. Both would be too strong, I think. I am not a fan of the seeds myself, but know many people prefer them to the extract. You can always try a combo of 1 teaspoon extract and 1 teaspoon seed and see how strong they come out. Let me know! Merry Christmas!

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mary seger link
1/8/2018 05:02:46 am

I think my E-mail was printed wrong with a type o! Please take my correct E-mail. cakenbake@zoominternet.net. Thank you! Mary

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Francesca
1/8/2018 04:48:11 pm

Done! You have been added to my newsletter list!

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Anna LaGrotta
7/9/2018 12:29:17 pm

How much anise oil would be used in place of abuse extract?

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Francesca
7/9/2018 05:27:18 pm

Hi Anna, anise oil is rather strong so for 2 teaspoons of extract, I would say just a 1/4 teaspoon of oil is likely enough. Start with 1/4 and if you find that the flavor is not enough, move up to a 1/2 teaspoon next time. Enjoy!!

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Rita Lujan
3/2/2019 11:47:59 am

Love your site. I'm excited to try your delicious recipes 💜💜💜

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Francesca
3/2/2019 11:59:32 am

Thanks Rita! Enjoy these pizzelle, they are delicious!

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Karen Conley link
3/2/2019 05:38:30 pm

Thanks!!!

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kim
6/18/2019 05:44:54 pm

How many does this recipe make?

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Francesca
6/19/2019 03:35:58 pm

Hi Kim, this makes about 36 - 38 pizzelle. Hope you enjoy them!

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Linda
9/7/2019 11:16:44 am

I see that your Pizzelles machine steam after each set , mine does not , I have same machine as you . Do you know why . Thank you .

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Kimberly A Porrazzo
9/8/2019 11:17:49 am

Francesa - Loved watching your pizzelle video. In my Italian family, the question was always, "Is it time to make the pizzelles?" That was asked of any of the family who were getting serious about getting married. Pizzelles were always on the table at home, at weddings, etc.

My question is this... for the life of me, I cannot make a crispy pizzelle. I use the same recipe as you. I have a Carmen Palmer iron (he actually came to my wedding and that was his wedding gift for us -- one of his pizzelle irons). I have tried the following: I switched from a nonstick pizzelle iron to a regular, and then back again (no difference); I used every option for the butter (butter, margarine, oil, crisco (no difference); I reduced the flour, the baking powder, etc. (no difference); I store them by themselves in an airtight container but they still get soft. I'm about ready to quit making them! The last thing my aunt suggested is to reduce the flour and add more sugar. I will try that, but I'm interested in your thoughts.

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Francesca
9/20/2019 12:45:48 pm

Hi Kimberly,

Hmm, that is very strange as I have never had an issue with crispiness. I use a VillaWare and I'm pretty dedicated to that brand and can't say I've used others, but I'm wondering if you are storing the pizzelle with other cookies or other items? They shouldn't be stored with other cookies like biscotti or anise cookies, as they will get soft. I made that mistake many years ago and learned that they draw in moisture and get soft, but that's the only time I have had them get soft. Try buying this brand of maker and see if it helps, otherwise, I don't think it's a recipe issue but a storing issue.

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Lynn
11/20/2019 03:38:56 am

I add a tablespoon of corn starch and pizzelles are crispy.

Francesca
11/20/2019 05:28:51 am

I've never had the need to, but glad it works for you!

Diane
12/1/2019 01:19:49 pm

I am looking for your recipe for the chocolate pizzelles

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Virginia
12/1/2019 02:09:00 pm

Please send me updates regarding pizzelles

Reply



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