1/1 Photo of Pizelles (Italian Waffle Cookies)
This recipe is from Great Nana. She said it was originally from her best friend, Jean, and tastes exactly like the ones her mother-in-law always made, so it became her preferred version. You need a pizelle maker in order to make this recipe. I accidentally added almond extract and thought it tasted great, but Nana did not use it.
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Units: US | Metric
- 6 large eggs, beaten
- 2 cups granulated sugar
- 1/2 cup margarine, melted (not butter)
- 1/2 cup canola oil
- 1 teaspoon vanilla, to taste
- 1 teaspoon almond extract, to taste (optional)
- 3 tablespoons anise extract (one whole 1 ounce bottle)
- 4 cups all-purpose white flour
- 4 teaspoons baking powder
- powdered sugar, to dust cookies (optional)
- 1Prepare pizelle iron according to manufacture's instructions.
- 2Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
- 3Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
- 4Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
- 5They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack.
- 6As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate.
- 7Serve with coffee.
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Nutritional Facts for Pizelles (Italian Waffle Cookies)
Serving Size: 1 (24 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 95.2
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.5 g
- Cholesterol 21.1 mg
- Sodium 49.1 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 0.2 g
- Sugars 6.8 g
- Protein 1.5 g