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Italian Pizzelle

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Rating: 5/5 5 stars
2 reviews
1 comment

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   24


recipe id: 6080

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3 eggs, beaten
3/4 cup sugar
3/4 cup butter or margarine, melted
1 1/2 cup flour, (more as needed)
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon anise seed or extract


Add and beat ingredients together in order listed (use smaller amt. of flour for thinner pizzelle).

Drop by rounded spoonful onto center of preheated griddle. Close lid and immediately clip handles together. Allow to cook until steaming stops--about 60 seconds. Remove with fork. Allow to cool on wire rack or towels. (While hot may be rolled into cylinder or shaped into cone.) May dust with powdered sugar.

Store in airtight container.

Variations: Lemon: Omit vanilla and anise. Add 2 teaspoons and 1 tablespoon grated lemon peel to the Basic Recipe.

Chocolate: Mix 3 tablespoons cocoa and 3 tablespoons sugar. Add to Basic Recipe.

Nut: Add 1 1/2 cup very finely chopped ground nuts to Basic Recipe or Chocolate Pizzelles.


114 calories, 6 grams fat, 12 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Nancy nospam

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Guest at

recipe rating
My favorite Italian bakery closed and I've been on a mission to make pizzelles at home without a lot of luck duplicating their wonderful ones. I think this is the closest so far. They must have a secret ingredient in theirs that isn't in this but this is so very close.

Guest at
Dec 22, 2006

question or comment
I had another recipe for pizzelles and that one said to sift the flour. Do you sift the flour in this recipe?

Guest at

recipe rating
I used 2 tablespoons of real anise oil for 50 pizzelles. This recipe is the best I've tried, my mother even asked for it, and she's right off the boat. For Christmas, I melted chocolate chips over a double boiler, and drizzled the melted chocolate over each pizzelle before cooling them in the freezer. Everyone loved them. Thanks for the recipe!

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