Pizzelle Italian Tye Plates 1927

Total Time
Prep 15 mins
Cook 45 mins

This is Grandma Rose recipe. It has been in the family before my time, so I put down 1927 since thats my moms age. Simple and we have tried other recipes, but this is still the best. The recipe can be doubled. The photo is the amount of a doubled batch using 12 eggs, and yes I do get 12 dozen cookies very easily.

Ingredients Nutrition

  • Batter

  • 6 large eggs
  • 1 14 cups granulated sugar (I have used 3/4 to 1 1/4 cups sugar..they come crispier with the larger amount)
  • 34 cup salad oil (canola oil)
  • 1 34 cups all-purpose flour
  • 3 tablespoons anise flavoring or 3 tablespoons anise oil


  1. Beat eggs until thick and lemony coloured.
  2. Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
  3. Add in the flour.
  4. Add in the flavour.
  5. Heat the pizzelle maker on stove top, or if electric plug in unit.
  6. Drop tablespoon of batter onto iron and bake until golden light brown in colour.
  7. I like mine very light.
  8. Remove and cool on wire rack.
  9. Place cooled cookies into tin cans.
  10. If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.


Most Helpful

I thinned the recipe with water and they turned out much lighter / crisper. Loved the oil instead of butter and anise flavoring

Betty R. December 22, 2016

Fantastic recipe. I have had a pixel le baker for 12 years and used it once. I saw it today and thought I would try again. Found your recipe. Did not change a single thing. Delish!

Sandra L. February 28, 2016

FANTASTIC!! Soooo very light and thin and delicious! I made them with anise extract and another batch with real vanilla and hazelnut flavoring. When they first come out of the maker, they are very pliable and easily wrap around shapers for cones or tubes. My pizzelle maker makes two 5" pizzelles and this recipe only made 44 pizzelles total and there was not much at all to cut off the edges. I would absolutely highly recommend this recipe!

Colleen D. June 02, 2015

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