Ann Lombardi


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

☆☆☆☆☆ 0 votes
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


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.
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.
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.
8Remove the cooked pizzelle with a heat proof spatula or tongs and place on a rack to cool completely.
9Warm pizzelles may be wrapped with a wooden dowel to form cannoli shells IF you wish to go the extra hundred miles haha!
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