📝 About This Recipe
Originating from the rugged Abruzzo region of Italy, Pizzelle are one of the world's oldest known cookies, celebrated for their intricate snowflake patterns and delicate, crisp texture. These light-as-air wafers balance the warm, aromatic notes of anise with a buttery sweetness that melts on the tongue. Perfectly golden and elegantly thin, they are a timeless holiday tradition that brings a touch of Italian sophistication to any dessert spread.
🥗 Ingredients
The Dry Base
- 3 1/2 cups All-purpose flour (sifted for a lighter texture)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt (fine sea salt preferred)
The Wet Emulsion
- 6 pieces Large eggs (at room temperature)
- 1 1/2 cups Granulated sugar
- 1 cup Unsalted butter (melted and slightly cooled)
- 2 tablespoons Pure anise extract (can substitute with vanilla for a milder flavor)
- 1 tablespoon Anise seeds (optional, for extra texture and punch)
- 1 tablespoon Vegetable oil (for greasing the iron)
Finishing Touches
- 1/4 cup Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
Begin by melting your unsalted butter in a small saucepan or microwave. Set it aside to cool slightly; it should be liquid but not hot enough to scramble the eggs.
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2
In a large mixing bowl, beat the 6 room-temperature eggs and granulated sugar together using a hand mixer or stand mixer on medium-high speed. Whisk for about 2-3 minutes until the mixture is thick, pale yellow, and doubled in volume.
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3
Slowly stream in the cooled melted butter while continuing to whisk on low speed. Add the anise extract and anise seeds (if using), ensuring the aromatics are evenly distributed.
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4
In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting is crucial to prevent lumps in the delicate batter.
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5
Gradually add the dry ingredients to the egg mixture. Fold them in gently by hand or on the lowest mixer setting just until combined. The batter should be thick and tacky, similar to a very soft drop-cookie dough.
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6
Preheat your pizzelle iron. Most electric irons have an indicator light; wait for it to signal that it is fully hot. Lightly brush the plates with vegetable oil for the first batch only.
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7
Drop a rounded tablespoon of batter onto the center of each pattern on the iron. You may need to experiment with the exact placement—usually slightly behind the center point helps the batter spread forward evenly when the lid is closed.
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8
Close the iron and lock the handle. Cook for 30 to 60 seconds. The exact timing depends on your specific iron and how brown you like your cookies; they should be a very light golden brown.
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9
Carefully open the iron and remove the pizzelle using a fork or a small offset spatula. Be careful, as they will be very soft and pliable for the first few seconds.
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10
Immediately transfer the cookies to a flat wire cooling rack. If they have 'overflow' edges, you can trim them with kitchen shears while warm for a perfect circle, or leave them for a rustic look.
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11
Repeat the process with the remaining batter. If the iron gets too hot, you may need to reduce the cooking time by a few seconds as you progress.
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12
Once the pizzelle are completely cooled and crisp, dust them lightly with confectioners' sugar using a fine-mesh sieve.
💡 Chef's Tips
Ensure your eggs are at room temperature to achieve maximum volume when beating with sugar. Do not over-grease the iron; a light brush at the start is usually enough for the entire session due to the butter in the batter. If the cookies are soft after cooling, they likely weren't cooked long enough; aim for a golden hue to ensure a snap. Store the cooled cookies in an airtight container immediately; humidity is the enemy of a crisp pizzelle. For a citrus twist, replace the anise with 2 tablespoons of lemon zest and 1 tablespoon of lemon extract.
🍽️ Serving Suggestions
Serve alongside a glass of Vin Santo or chilled Prosecco for a classic Italian pairing. While warm, wrap a pizzelle around a wooden dowel to create a cannoli shell, then fill with ricotta cream. Layer two pizzelle with a thin spread of Nutella or dulce de leche for an elegant sandwich cookie. Place a warm pizzelle over an inverted small bowl to create a 'cookie cup' for serving gelato. Pair with a hot cup of espresso or Earl Grey tea for a sophisticated afternoon snack.