A classic recipe for light, thin, and crispy Italian pizzelle cookies. This simple batter, flavored with a generous amount of vanilla, is baked in a special iron to create beautiful, decorative wafers.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 6 extra large | Eggs |
| 1¼ cups | Sugar |
| 1 cup (2 sticks) | Butter or Margarine, Melted & Cooled |
| 2 Tbsp (See Note) | Vanilla |
| 3½ cups | Flour |
| 4 tsp | Baking Powder |
Instructions
- Preparation: Preheat your pizzelle iron for 10-15 minutes while you prepare the batter.
- In a large bowl, beat the eggs with an electric mixer until frothy.
- Gradually add the sugar while continuing to beat. Beat until the sugar is dissolved and the batter is smooth.
- Stir in the cooled melted butter and the vanilla.
- In a separate bowl, sift the flour and baking powder together.
- Gradually add the dry ingredients to the egg mixture and mix until smooth. The batter will be thick and sticky.
- Drop a heaping tablespoon of batter into the center of the preheated pizzelle iron.
- Close the iron and bake until the pizzelle is lightly browned and steam is no longer visible (usually 30-60 seconds).
- Carefully remove the hot pizzelle and let it cool flat on a wire rack. Repeat with the remaining batter.
Note
The original recipe card calls for 6 Tablespoons of vanilla, which is an extremely high amount and likely a typo. 2 Tablespoons have been used in this version for a strong but balanced vanilla flavor.
The instruction to discard the first and second pizzelles is a classic tip for seasoning a new or long-stored iron, ensuring it’s properly greased and heated for the rest of the batch.
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