Traditional Italian Pizzelles

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Total Time
10 mins
15 mins

Thin, light, and crisp - just the way I like them! You need to use a Pizzelle baker for these cookies, but the investment is well worth the raves and reviews (not to mention the requests) for these cookies wherever your bring them to share.

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  1. In a large bowl, beat sugar and eggs.
  2. Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
  3. Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).
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