Classic Italian Pizzelle Cookies
This cherished recipe comes from Grandma Rose, a delightful treasure passed down through generations. Originating back in 1927, it has stood the test of time as the family’s favorite way to celebrate special occasions. The pizzelle cookies are delicately crisp and infused with a sweet anise flavor that will remind you of traditional Italian gatherings. With this simple and straightforward recipe, you can easily whip up a batch of 72 delicious cookies. Whether enjoyed on their own, or sandwiched with gelato or whipped cream, these pizzelle cookies are sure to bring a touch of nostalgia to your dessert table. Feel free to double the recipe for larger gatherings—trust me, it’s easy to make 12 dozen cookies! And if you're curious, leftover batter can be stored in the fridge for hours or even overnight to enjoy fresh pizzelle at your convenience.
N/A
Servings
50
Calories
5
Ingredients
Ingredients
Large Eggs
6 (beaten until thick and lemony in color)
Granulated Sugar
1 1/4 cups (gradually added to the egg mixture)
Salad Oil (Canola Oil)
3/4 cup (added to the mixture after the sugar)
All-Purpose Flour
1 3/4 cups (folded into the batter until combined)
Anise Flavoring or Anise Oil
3 tablespoons (added at the end according to preference)
Instructions
1
In a large mixing bowl, beat the eggs with an electric mixer until they are thick and take on a lemony color.
2
Gradually add the granulated sugar to the egg mixture, continuing to beat until the mixture becomes thick and creamy.
3
Slowly incorporate the salad oil, beating until fully combined.
4
Gently fold in the all-purpose flour, mixing until just combined.
5
Add the anise flavoring or oil, adjusting the quantity based on your flavor preference. If using anise oil, be cautious as it is more potent.
6
Preheat your pizzelle maker according to the manufacturer's instructions, whether using a stovetop or an electric model.
7
Using a tablespoon, drop the batter onto the heated pizzelle maker, being careful not to overflow.
8
Close the lid and bake until the pizzelle are a light golden brown, checking for your desired level of crispness.
9
Carefully remove the cookies using a fork or spatula and place them on a wire rack to cool completely.
10
Once cooled, store the pizzelle in airtight tin cans to maintain their crispness.
Nutrition Information
2.5
Fat
7.5
Carbs
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Italian Pizzelle Cookies?
They are delicately crisp Italian cookies infused with a sweet anise flavor, traditionally served at family gatherings.
Who is the origin of this pizzelle recipe?
This recipe is a cherished treasure passed down from Grandma Rose, dating back to 1927.
How many cookies does one batch of this recipe make?
A single batch of this recipe produces approximately 72 cookies, or 6 dozen.
Is it possible to make a larger batch for parties?
Yes, the recipe is easy to double, allowing you to make 12 dozen cookies for larger celebrations.
What is the primary flavor profile of these cookies?
These pizzelle have a sweet and traditional anise flavor.
How many calories are in a single pizzelle cookie?
Each cookie contains approximately 50 calories.
What are the five main ingredients needed for pizzelle?
The recipe requires 6 large eggs, 1 1/4 cups granulated sugar, 3/4 cup salad oil, 1 3/4 cups all-purpose flour, and 3 tablespoons of anise flavoring or oil.
How should the eggs be prepared for the batter?
The eggs should be beaten with an electric mixer until they become thick and take on a lemony color.
What kind of oil is recommended for this recipe?
The recipe suggests using salad oil, such as canola oil.
How is the sugar incorporated into the mix?
The granulated sugar should be added gradually to the beaten egg mixture and beaten until thick and creamy.
What is the proper way to add flour to the batter?
The all-purpose flour should be gently folded into the mixture until just combined.
Can I use anise oil instead of anise flavoring?
Yes, but use caution as anise oil is more potent than flavoring; adjust the quantity based on your taste.
What equipment is required to bake these cookies?
You will need a pizzelle maker, which can be either a stovetop or an electric model.
How much batter should be used for each cookie?
Drop approximately one tablespoon of batter onto the heated pizzelle maker for each cookie.
How do I know when the pizzelle are finished baking?
Bake them until they are a light golden brown and reach your desired level of crispness.
What is the best way to cool the cookies?
Carefully remove the hot cookies with a fork or spatula and place them on a wire rack to cool completely.
How should I store these cookies to keep them crisp?
Once cooled, store the pizzelle in airtight tin cans to maintain their signature crispness.
Can the batter be prepared in advance?
Yes, leftover batter can be stored in the refrigerator for several hours or even overnight.
Are there any creative ways to serve these cookies?
They can be eaten plain or sandwiched together with gelato or whipped cream for a more decadent dessert.
What is the fat content of one pizzelle?
Each cookie contains about 2.5 grams of fat.
How many carbohydrates are in each cookie?
There are approximately 7.5 grams of carbohydrates in each pizzelle.
Do these cookies contain any protein?
Yes, each cookie contains approximately 1 gram of protein.
Is this recipe considered a traditional holiday treat?
Yes, these cookies are a classic favorite for celebrating special occasions and holidays.
What is the texture of a traditional pizzelle?
A traditional pizzelle is thin and delicately crisp.
Does the recipe include any fiber?
The recipe data indicates that the fiber content is negligible or null.
Can I use a stovetop pizzelle iron for this recipe?
Yes, this recipe works with both stovetop and electric pizzelle makers.
How old is this specific family recipe?
This recipe originated in 1927, making it nearly a century old.
Should I preheat the pizzelle maker?
Yes, you should preheat your pizzelle maker according to the manufacturer's instructions before adding batter.
What is the best way to remove the cookies from the iron?
Use a fork or a spatula to gently lift the hot cookies off the iron surface.
How do I prevent the batter from overflowing the iron?
Be careful not to use more than a tablespoon of batter and center it on the iron design.