Traditional Italian Pizzelles

READY IN: 25mins
Recipe by Donna LaMonica

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.

Ingredients Nutrition


  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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