Best Pizzelles Classic Italian Cookies Recipes

CLASSIC PIZZELLE RECIPE FOR ITALIAN WAFFLE COOKIES

Steps:

• Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
• While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
• In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
• Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.
• Dust cooled pizzelles with powdered sugar, as desired.

CLASSIC ITALIAN PIZZELLE: MY FAMILY RECIPE

Steps:

• Whisk together your eggs, sugar, vanilla and anise (see how to anise above) in a medium bowl.
• Now add your flour, salt and baking powder and mix it well until there are no lumps and it looks smooth.
• Now add your melted butter and mix that in to your mixture.
• Pre-heat your pizzelle maker. They are all a little different so follow the manufacturers instructions for this.
• Once it is heated, add a heaping tablespoon of your thick dough to the middle of each of your pizzelle areas on the iron. Close and cook for about 30-45 seconds until it is a light golden color. If the pizzelle is too light in color you can just close the pizzelle maker and cook the pizzelle for a few more seconds.
• Once they are cooked, remove the pizzelles from the iron (they will still be soft and pliable at this point) and place on a cooling rack where they will cool and get nice and crispy. Keep doing this until all the dough is used up!
• Once all of your pizzelles are fully cooked and cooled, you can go ahead and clean them up if you would like by lightly breaking off any parts of the pizzelle that went beyond the design edge. I find this to be relaxing but it is not necessary :)

PIZZELLES III

Steps:

• In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
• Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
• For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

PIZZELLES (CLASSIC ITALIAN COOKIES)

Steps:

• Preheat a nonstick pizzelle iron.
• In a large bowl, whisk the eggs. Slowly add the sugar and continue whisking until well blended.
• Whisk in the extracts. Slowly whisk in the melted butter in a steady stream and continue whisking until mixture is smooth.
• Slowly add the flour and continue to whisk until it is completely incorporated into the batter.
• Drop 1 TBSP batter onto center of each side of your pizzelle iron, close and clasp. Cook for 30-60 seconds depending on your iron.
• Remove with a small spatula and cool completely.
• Repeat with remaining batter.