How To Make Pizzelle At Home
There’s something magical about the crisp, delicate texture of homemade pizzelle, a treat that feels both nostalgic and indulgent. With just 10 minutes of prep and 30 minutes of baking, you can create a batch that’s as impressive as it is effortless.
Ingredients
- ¾ cup granulated sugar 6oz/170g
- ½ cup butter 4oz/115g, melted
- 3 large eggs at room temperature
- 1 ½ teaspoon anise seed
- 1 teaspoon vanilla extract
- ½ teaspoon anise extract
- 1 ½ cup all-purpose flour 7½oz/213g
- 2 teaspoon baking powder
- ⅛ teaspoon salt
- Oil for cooking
Instructions
- Preheat a pizzelle iron.
- In a medium mixing bowl, beat together the sugar, butter, eggs, anise seed, vanilla extract, and anise extract.
- In a separate medium bowl, whisk the flour, baking powder, and salt.
- Combine the wet and dry ingredients until you have a smooth batter.
- Brush a very small amount of oil onto the pizzelle iron and with a paper towel, wipe away any excess.
- Place about 1 ½ tablespoon of batter into the center of each pizzelle plate and close the top.
- Cook until the pizzelle are a pale golden (you can open the iron and check the progress every minute or two).
- Lift the pizzelles with a fork and quickly transfer them to a wire rack to cool. They will crisp up as they cool.
- Repeat with the remaining batter. You won’t need to use any more oil unless the pizzelles start to stick.
- Just before serving, dust with powdered sugar. Store in an airtight container for up to 3 days. If they soften, re-crisp them on a cookie sheet in a 350°F (180°C) oven for just a few minutes.
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