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Pizzelle Makers

Delicate and light Italian wafer cookies made with a hint of anise. So easy to make with a pizzelle iron, and it only takes a few minutes.

These Italian cookies get their name from the Italian word 'pizze' which means 'round and flat', pizzelle are small, round and flat. Traditionally served in Italian households during the Christmas holidays along with an array of Italian cookies and pastries. As with most Italian desserts, pizzelles aren't excessively sweet or sugary, in fact they are usually sprinkled just before serving with confectioners sugar to give them a bit of sweetness. Pizzelle irons typically stamp an ornate design of a snowflake onto each cookie giving them a delicate appearance to complement their texture.

_{Above photo credit: Stacey at Wikimedia Commons}

My Pizzelle Maker

An oldie but goodie

My old pizzelle maker

Out With the Old

I've had my old pizzelle maker for about 20 years, and it still works. But, the last time I used it I noticed the cord had a few cracks so I went shopping for a new one. There are so many to choose from but I wanted to get one that is similar to the one I already have. Finding that was easy.

In With the New

This Chef's Choice Pizzelle Maker is a lot like the one that I've been using, but with a few more advantages. After all, mine is 20 years old! This one features instant temperature recovery so it's always ready to bake, and it has a locking latch for even thickness. (With my old one, I have to hold the handle closed.)

Chef's Choice 834 Pizzelle Pro Express Bake
With chef's choice new pizzellepro 834, you can make two 4-3/4-inch pizelles in less than 30-seconds. The double pizzelle maker also makes wonderfully thin and delicate cannoli'...

Basic Pizzelle Recipe

3 large eggs - beaten
3/4 cup granulated sugar
3/4 cup butter - melted
1 1/2 cups all purpose flour
1 tsp. baking powder
2 tsp. anise extract*

*You can substitute vanilla, peppermint or almond extract

Preheat pizzelle iron to medium heat or as directed in pizzelle maker manual.

In a medium sized bowl combine ingredients in the order listed, mixing thoroughly after each. Batter will be thick, not pourable. Drop one rounded tablespoon into center of each plate. Close the lid tightly. Pizzelle are done when the sizzling stops and there is no steam. Approximately 1 minute, you can peek. Makes 2 dozen.

More PIzzelle Makers to Choose

Cuisinart WM-PZ2 Pizzelle Press

CucinaPro 220-05NS Non-Stick Pizzelle Baker

Serving Pizzelle

Serve them plain and simple arranged on a platter just like cookies, perhaps with a cup of tea or espresso.

If you want to shape the pizzelle, you must do it immediately after removing them from the hot plate. Wrap them around cannoli tubes or use a rolling pin to get a taco shape. Place the hot pizzelle in muffin tins to make a bowl or wrap them around a wooden cone.

After the pizzelle are the desired shape and have cooled you can fill them with ice cream, pudding, custard, fresh fruit, yogurt and just about anything you can think of.

Cone Shaped Pizzelle — Photo credit: Wikimedia Commons

Cannoli Shaped Pizzelle — Photo credit: Wikimedia Commons

Things you'll need to shape your pizzelles

Fox Run Brands 4507 Pizzelle Cone Roller

Norpro 3660 Stainless Steel Cannoli Forms, Set of 4

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Updated November 18, 2015

Guestbook - Please Leave a Comment or Suggestion

candy47Jul 7, 2017

I prefer anise. That's what my Italian grandmother used. She didn't use extract, she used anisette liqueur.

DerdriuMarrinerJul 7, 2017

candy47, Which do you prefer of the almond, anise, peppermint and vanilla extracts? Are those your substitutions or is the choice linked to something such as different local recipe traditions from Italy?

candy47Oct 19, 2015

Thank you blackspanielgallery. Now to get my next 50.