This Authentic Italian Pizzelle Recipe for the classic Italian cookie includes anise extract and anise seeds for a truly traditional pizzelle flavor with a crunchy texture.
Preheat pizzelle iron. In a large mixing bowl, whisk the eggs until frothy and start to thicken, about 3-4 minutes. Add the sugar, melted butter, and vanilla and anise extracts. Whisk again until thick.
In a medium mixing bowl, whisk together the flour, baking powder, salt, and anise seeds. Slowly add the flour mixture, stirring until combined. The dough will be very soft and sticky.
Use a small cookie scoop to drop 1 tablespoon of the pizzelle batter onto each design in the hot pizzelle press. Close the lid and cook for 30-45 seconds or until the pizzelles are slightly golden. Remove the pizzelles from the press with a fork and lay flat on a wire rack to cool or mold into your desired shape.
Dust the cooled pizzelle with powdered sugar and store in an airtight container until ready to serve.
Adapted from Martha Stewart.