Ann Lombardi


A Pizzelle Press is required to make these Italian Waffle Cookies.

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15 Min
1 Hr


1 and 3/4 c
all-purpose flour
2 tsp
baking powder
3 large
3/4 c
granulated sugar
1/2 c
unsalted butter, melted
1 tsp
vanilla extract or other flavored extract


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1Preheat the Pizzelle Press on setting 3 while preparing the batter

2Place flour and baking powder in a small bowl and stir to combine; reserve

3Place eggs and sugar into a medium bowl. Mix on medium speed for 1 minute until thickened.

4On low speed add the melted butter and vanilla extract (or anise, or lemon, or almond....) in a steady stream and mix until combined about 15 seconds.

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5Add the flour mixture and mix until just combined about 10 to 15 seconds; do NOT overmix

6You will need to lightly brush or spray the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. If you don't keep the grids coated the pizzelles will stick.

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7Using a small spoon or scoop place a teaspoon and drop onto the patterned cookie grids. Close and lid and lock. It takes approximately 1 minute to cook. Use your judgement as to how light or dark you want your cookies to look.

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8Remove the cooked pizzelle with a heat proof spatula or tongs and place on a rack to cool completely.

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9Warm pizzelles may be wrapped with a wooden dowel to form cannoli shells IF you wish to go the extra hundred miles haha!

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10After the pizzelles are completely cooled dust them with powdered sugar before serving.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Heirloom