Italian Waffle Biscuits (Pizzelles)

    (51)
    1 hour 10 min

    These wafer thin biscuits are baked in a pizzelle iron. The biscuits are made from flour, margarine, eggs, sugar, baking powder and anise extract. They are popular during Christmas, Easter and at weddings.


    45 people made this

    Ingredients
    Makes: 60 pizzelles

    • 450g margarine
    • 12 eggs
    • 600g caster sugar
    • 4 dessertspoons baking powder
    • 875g plain flour
    • 4 tablespoons anise extract

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Mix ingredients in order given. The mixture should have a dropping consistency.
    2. Heat Pizzelle iron. Drop about 1 heaping teaspoon on hot iron, wait approximately 40 seconds.

    Ingredients

    Anise extract can be purchased online.

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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (41)

    by
    91

    I have been looking everywhere for this particular pizzelle recipe!!!!!THANK YOU SO MUCH It makes the BEST pizzells ever.Only thing I changed is to use anise oil{if you can find it}its usually sold in drugstores.It doesn't loose flavor as much as the extract but becareful you don't need near as much either! THANKS again for this recipe I was beging to think I would never find it,I could only remember the amount of eggs  -  26 Nov 2001  (Review from Allrecipes US | Canada)

    by
    68

    Awesome recipe! Thank you Ed, I lost my recipe. I substituted vanilla for the anise. I find my younger children like it better. It's yummy either way!  -  22 Dec 2005  (Review from Allrecipes US | Canada)

    by
    48

    The definitive pizzelle. I have a hand iron so I cannot speak for those with electric ones, but these are the best I have made in 30 years of italian baking. An option for "purists"; oil of anise can be substituted for anise flavoring...itlends a marvelous flavor but watch out because you only need about half as much [taste and add carefully, if you like instead of anise flavoring]. thanks for a great recipe  -  17 Jun 2003  (Review from Allrecipes US | Canada)

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