"These are really good Pizzelles. I found the recipe in a cookbook called The Frugal Gourmet Cooks Italian. I use Watkins Vanilla in mine, but you're welcome to use Anise if you prefer. These are traditionally made at Christmas time, but we like them all year long. If everything is uniform the yield is probably close to 5 or 6 dozen pizzelles. They keep very well in a plastic bag or covered plastic container. Prep. time and yield are approximate. You'll need a Pizzelle iron for this recipe. I use an electric model and plug it in prior to mixing the batter. It's heated and ready to use when I get the batter made. Spray tops and bottoms of mold with Pam (lightly) each time you add new batter to molds."
photo by reraer photo by reraer
photo by reraer
Ready In:
60 pizzelles




  • Beat eggs and sugar together until thickened and pale.
  • Add the cooled melted margarine and vanilla or anise.
  • Sift in flour and baking powder and mix until smooth.
  • Place a heaping Tbspn.
  • of batter in center of mold, close lid, and cook for 30-60 seconds.
  • Remove Pizzelle carefully with a fork and lay on flat surface till cool.
  • These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.

Questions & Replies

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  1. daisycolosimo
    Can I use butter rather than margarine in my pizzelle recipe?


  1. Trixyinaz
    This recipe is the exact same recipe my mom has been using for over 50 years! Everyone LOVES them. Even my 7 year old loves them and keeps asking when we are going to make them....which will be this Friday! To make Chocolate Pizzeles, add the following ingredients to those in the recipe above. Sift them with the flour and add to the egg mixture: 1/2 cup cocoa, 1/2 cup sugar, 1/2 teaspoos baking powder. You can add 1 cup finely chopped walnuts or pecans to either batter. Can't wait to make these. No sense adding my recipe to the database....you've got it in here! Thanks for posting!
  2. Nener
    These pizzelles are delicious! It's crucial to beat the eggs until pale; the pizzelles won't get crispy if you don't. We like them best with vanilla or orange flavoring rather than the traditional anise.
  3. chajjo427
    I have a teflon coated pizzelle iron and I make Pizzelles all the time but I wanted to try this recipe. My iron was good and hot and i took a drop of oil on the grids before i started like I always do and t hey stuck, What a mess i had. It took me an hour to clean the iron but im going to try and press some more using pam. Ill keep you posted.
  4. reraer
    First time making Pizzelles . They turned out great. I got 3 doz 4 inch pizzelles. If I took my time maybe could have gotten a few more. Tip: I loved having kitchen scissors to trim cookies. And I used my phone timer. I was glad to see how simple these were. I like the taste . Not overpowering. Will try different flavors now.
  5. Texas
    I make these every year at Christmas and give out as gifts. I decided to try this recipe for a change and they were fantastic. The only difference I noticed with these cookies is they were a bit thicker than usual. Still, I'll use this recipe again!


  1. Demandy
    This is the same recipe my family uses, but my recipe uses crisco instead of margarine.



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