This is a typical cheese-free side dish served during the holidays in France. It’s also a really straightforward side dish that will dazzle other chefs at potluck gatherings.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 6 eggs
- 1 ½ cups white sugar
- 1 cup margarine, melted and cooled
- 2 tablespoons anise extract
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
Instructions
- Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
- Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 249 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making pizzelles for ages. If you’re having issues make sure your using stick margarine. Butter will taste ok, but you’ll not get a proper crispy pizzelle & they will bend. Also I chill the dough down overnight or even longer, the flavor will get stronger & the dough will be easier to manage. Also for storing these , I use shirt boxes lol , something that is cardboard or paper works best, plastic can make them limp. Great recipe .
great reciepe. I do 1 tbs vanilla and 1 tbs anise extract. or 2 tbs vanilla and add in anise oil until i get the taste i want
This made about 2 dozen cookies for me. Delicious!
I use butter, but otherwise follow the recipe exactly. They come out crispy and stay crispy, whether I cook them until they’re golden or not. I actually prefer them soft, maybe they’re soft with margarine? They roll up perfectly and you can use any filling you like.
I used 1 tsp of anise oil and 1 tsp of anise seeds
Wonderful. Make sure you leave them out long enough to stay crisp. Makes 6 dozen small
Best of the pizzelle recipes so far. Makes a creamy dough and light, crunchy pizzelles. Yum!
I read all the comments before making as this was my first time making Pizzelle’s, very helpful tips. We used butter, melted and cooled. We also sifted the dry ingredients as suggested. These turned out great! I layed them on paper towel, as someone mentioned, and let them cool completely before putting into containers. These were made on my electric Krumkaka Baker. I played around at the end and left some on longer for a more brown, crispy cookie (my personal favorite). Can’t wait to try other flavors like orange or lemon zest, among other great ideas I’ve read. Thanks so much for sharing this recipe.
This is my favorite pizzelles recipe. The only thing I do differently is I add 1tsp vanilla and I only use butter in this recipe for a very delicious cookie!
You can make make soft fluffier Pizzelles by leaving the wire at the end of you pizzelle maker off as they cook. For traditional thin crispy pizzelles put dough on hot press and latch the handles together with the wire.
We added 1.5T of Almond Extract (instead of the recommended 1T of Vanilla.).
Pizelles need to be stored in a TIN, not a plastic or airproof container.
Did the recipe exactly like it was written in my stand up mixer except I used real butter, and they came out perfectly. Crunchy, great taste!
Just like Nonnie made, using a coal stove and two hand held irons. No modifications since it was identical to her recipe in proportions. 35 seconds is perfect with my iron..
SIFT THE FLOUR! THIS IS WHY YOUR PIZELLES WON’T CRISP!! 🙂 Just sayin’.
I made a variation by substituting cornmeal for the flour and adding chopped jalapeños. Then sandwich 2 pizzelles with cream cheese between. Yum!
Yummy!
I made this exactly like the recipe but with vanilla as I did not have anise. I did, however, resize the recipe to 10 servings knowing that what they call 18 servings is like 60 cookies. Excellent recipe as written and all the variations I could come up with make me want to open a pizzelle store. 😉 Think.. you could do chocolate, hazelnut, peppermint for the holidays, cinnamon and the list goes on. Thank you for this easy recipe! Mine were crisp and perfect. I used real salted butter. I did not sift the flour but did use bread flour.
If you sift it will work. Sift the flour into this and mixture and your will get crisp pizzelles . Unsifted flour is about a 1/2 of a cup more than you need. Sifting allows a fluffly texture.
I found that I needed to add 1 more egg and a tablespoon of water to make the batter thinner. This made them crisper. The recipe was good otherwise and the cookies were delicious.
Great recipe! Didn’t have the recipe book that came with our iron, and found a few on here. But this seemed like the best. Very tasty…the family ate them all up so quickly! One change: Added some vanilla as the anise was not enough. Also didn’t have baking powder, and added 3/4 a teaspoon of baking soda. They are definitely thicker and fluffier than the recipe I’m used to, even with pushing the iron all the way down.