Italian Pizzelles

    35 min

    A traditional anise-flavoured biscuit, made with the help of a pizzelle iron. These biscuits are sweet, light, buttery with just a hint of anise. Enjoy them for afternoon tea, dessert, elevenses or general snacking.

    160 people made this

    Serves: 18 

    • 6 eggs
    • 300g caster sugar
    • 225g unsalted margarine, melted and cooled
    • 2 tablespoons anise extract
    • 440g plain flour
    • 4 teaspoons baking powder

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
    2. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.


    If your local supermarket doesn't stock anise extract, you can find it online.

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    Reviews in English (161)


    I NEED HELP!! The cookies do not harden for me, they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers, why aren't they getting hard for me?? Someone please help me with this, have ruined so many batches of these already!  -  30 Nov 2007  (Review from Allrecipes US | Canada)


    The batter is delicious, but I can't get them to crisp up. Can anyone tell me what I am doing wrong? I'm following the recipe, and cooking them to a golden brown, but they stay soft. Help!  -  21 Feb 2008  (Review from Allrecipes US | Canada)


    This is the pizzelle recipe that my family has used for years! I'm glad to see it here! I do use melted butter instead of margarine, but otherwise make mine exactly as written in this recipe. These are light and delicious! Make sure to sift the flour and baking powder together before adding - it makes the pizzelles lighter.  -  20 Dec 2005  (Review from Allrecipes US | Canada)