Real Recipes From Real Home Cooks ®

italian pizzelle

Recipe by
Irene Marie Monks Kazan
Levittown, PA

This recipe was given to me 40 years ago from my mother-in-law who was from Italy. Her recipe was different then any other due to the mixing of extracts. I changed some things in the original recipe and I like it even better. Most recipes call for melted butter. She had many different delicious recipes and I miss her!! Enjoy this recipe everyone!!

yield 70 serving(s)
prep time 2 Hr 15 Min
cook time 30 Min
method No-Cook or Other

Ingredients For italian pizzelle

  • 6
    large eggs
  • 1 3/4 c
  • 1 c
    vegetable oil, plus more for greasing
  • 1 oz
    anise extract
  • 4 tsp
    lemon extract
  • 3 c
    unbleached flour
  • 1/2 tsp
  • powdered sugar

How To Make italian pizzelle

  • 1
    Beat eggs for 5 minutes till large and frothy, add sugar and mix well. Add anise the extracts then vegetable oil. Mix till blended.
  • 2
    Mix flour with salt and add into egg mixture in 4 portions, mixing well after each addition. Cover or put in a plastic bowl with lid and refrigerate at least 2 hours or overnight.
  • 3
    Brush pizzelle iron with vegetable oil lightly. wait till it's heated then drop about a tablespoon of the batter in the middle of the iron. Close and let it cook between 15 to 20 or so seconds. It depends on your iron. Each is different. I remove pizzelle with a butterknife on the edge and flip it on a paper towel. I move them up as they cool. Sprinkle with powdered sugar and enjoy.