Classic Pizzelle
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A traditional, large-batch recipe for thin and crispy Italian pizzelle cookies. These delicate wafers are flavored with vanilla or anise and baked to a light golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 60 mins | None | Approx. 20 dozen |
🔪 Key Equipment
- pizzelle iron
- very large mixing bowl
- wire cooling rack
- sturdy spoon or electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound (4 sticks) | Butter | melted and cooled |
| 15 | Eggs | large |
| 3 Cups | Sugar | granulated |
| 5 Pounds (~20 cups) | Flour | all-purpose |
| 6 Level Teaspoons | Baking Powder | none |
| 2 Tablespoons | Vanilla Extract | or anise flavoring, to taste |
Instructions
Step 1: Prepare the Batter
- Preheat your pizzelle iron according to the manufacturer’s instructions.
- In a very large bowl, beat the 15 eggs well. Add the 3 cups sugar and the 1 pound butter (melted and cooled). Beat thoroughly until well combined.
- In a separate, very large bowl, whisk together the 5 pounds flour and 6 level teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft, non-sticky dough forms. Stir in the 2 tablespoons vanilla extract (or anise flavoring).
Step 2: Bake the Pizzelle
- Roll the dough into small, 1-inch balls.
- Place one ball of dough on the center of the hot pizzelle iron grid. Close the lid and bake for 30-60 seconds, or until the pizzelle is lightly golden and steam stops coming from the iron.
- Carefully remove the hot pizzelle with a fork or spatula and let it cool flat on a wire rack until crisp.
💡 Make-Ahead & Storage: This recipe makes an enormous quantity; consider cutting the recipe by a quarter for a more manageable batch. Store cooled cookies in an airtight container for up to 2 weeks.
Original Recipe Scan
