Vanilla Pizzelles

    50 min

    A classic Italian biscuit made baking a vanilla biscuit batter on a pizzelle iron. The resulting biscuits are crisp, vanilla-ry, buttery and totally moreish. Enjoy with a cup of tea or coffee. There's an alternative recipe for chocolate pizzelles below.

    121 people made this

    Serves: 24 

    • 3 eggs
    • 150g caster sugar
    • 110g unsalted butter, melted
    • 1 tablespoon vanilla extract
    • 225g plain flour
    • 2 teaspoons baking powder

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sieve together the flour and baking powder and blend into the batter until smooth.
    2. Heat the pizzelle iron and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove biscuits from the iron. Cool completely before storing in an airtight container.
    3. For chocolate pizzelles, add 4 tablespoons cocoa sieved together with flour and baking powder, 4 tablespoons more sugar and 1/4 teaspoon more baking powder. The iron must be well oiled to start and then brush on more as needed.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (127)


    Where did you get a puzzle iron from? I have been looking but cannot find anyone in the UK that sells them.  -  08 Dec 2014


    Ever since misplacing my original Pizzelle recipe, I've been on the lookout for a suitable substitute. While this one is a bit different, it's been requested as a 'cookie jar staple' by my husband ever since first tasting them at Christmastime. A few tips I've stumbled upon while making these: The recipe doubles easily (triple it and the batter gets stiffer as it sits). Fill a large pastry bag (or even a large zip-top baggie) with batter to squeeze desired amount onto iron (eliminates the sticky spoon-fingers situation). The vanilla is interchangeable with other extracts; I've tried almond, black walnut, lemon, orange and rum. Also, additions of nuts can be sprinkled on the raw batter just prior to baking; I've used sliced almonds with almond extract, pecans with rum extract and walnuts with black walnut extract. And yesterday I added a few mini chocolate chips to an orange-flavored batter. Delicious!  -  09 Mar 2006  (Review from Allrecipes US | Canada)


    Good Recipe, exactly the same as the one that comes with the cuisinart Pizelle maker. I found using 4 Eggs versus 3 makes a better dough, not as thick, leading to more uniform cookie sizes.  -  25 Apr 2005  (Review from Allrecipes US | Canada)