Italian Pizzelle Recipe
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.
Servings: 36 cookies
- 3 eggs room temperature
- ¾ cup sugar
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 1 ¼ teaspoons anise seeds optional
- Powdered sugar for dusting
Beat eggs using a whisk attachment in an stand mixer for 3 to 4 minutes, until foamy. Add sugar and whisk until thick, another 1 to 2 minutes. Mix in butter, vanilla, and anise extracts.
Sprinkle the flour, baking powder, and salt over the egg mixture, and whisk in until combined.
Heat pizzelle press, then drop 1 tablespoon of batter at a time onto each template area of the press, then close and cook for 25 to 45 seconds, until golden and no longer steaming.
Carefully remove the pizzelle cookies from the press using a fork or a small spatula and transfer to a wire cooling rack. When cool, dust with powdered sugar, if desired.
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 50mg | Sugar: 7g