I’m sharing my easy Almond Pizzelle Recipe, a Christmas Eve tradition in our home with light, crisp cookies and handy tips plus variations for chocolate, lemon, and classic anise pizzelles.

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I keep coming back to this Classic Pizzelle Recipe For Italian Waffle Cookies because the first batch tricked me into thinking they were hard, but they turn out delicate every single time. With simple things like eggs and vanilla extract the flavor is clean and kind of addictive; they break crisp and then disappear in your mouth.

My iron doesn’t always cooperate and I’ve messed up more than once, but those mistakes taught me easy fixes, and weirdly made the cookies better sometimes. If you like holiday treats that surprise you, try these.

Best Pizzelle Recipe Italian Cookies

Ingredients

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Eggs: Give structure and richness, add protein, help browning, little to no fiber.
Sugar: Main sweetener, adds crispness, mostly carbohydrates, no fiber, use less if wanted.
Butter: Adds buttery flavor fat for tenderness, calories high but tastes delicious.
All purpose flour: Gives structure and carbs, makes cookies chewy, low in fiber.
Vanilla extract: Pure vanilla brings warm sweet aroma, small flavor boost, no nutrients.
Anise or almond extract: Strong flavor options, anise is licorice like, almond is nutty.
Lemon zest: Bright citrus tang, adds freshness and aroma, tiny vitamin C, low calories.
Cocoa powder: Gives chocolate depth, adds bitterness and color, some antioxidants, mild fiber.

Ingredient Quantities

3 large eggs

3/4 cup granulated sugar

1/2 cup unsalted butter, melted

1 1/2 teaspoons vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

nonstick cooking spray or a little vegetable oil for the iron, optional

for anise pizzelle: 1 teaspoon anise extract or 1 tablespoon crushed anise seed

for almond pizzelle: 1 teaspoon almond extract

for lemon pizzelle: 1 tablespoon finely grated lemon zest

for chocolate pizzelle: 2 tablespoons unsweetened cocoa powder, reduce all purpose flour by 2 tablespoons

How to Make this

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1. In a large bowl beat 3 large eggs with 3/4 cup granulated sugar until the mixture is pale and a bit foamy, about 2 to 3 minutes with a hand mixer or vigorous whisking by hand.

2. Stir in 1/2 cup melted unsalted butter and 1 1/2 teaspoons vanilla extract (or instead add 1 teaspoon anise extract or 1 tablespoon crushed anise seed for traditional anise, or 1 teaspoon almond extract for almond, or 1 tablespoon finely grated lemon zest for lemon pizzelle). If making chocolate pizzelle add 2 tablespoons unsweetened cocoa powder here and reduce the all purpose flour by 2 tablespoons.

3. In a separate bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt, then gradually fold the dry mix into the wet until just combined. Don’t overmix, small lumps are fine.

4. Let the batter rest 15 to 30 minutes at room temperature so the flour hydrates; the batter should be thick but pourable. If it gets too thick add 1 tablespoon milk at a time until you can drop it.

5. Preheat your pizzelle iron until hot. Lightly grease the plates with nonstick cooking spray or a little vegetable oil only if the first test cookie sticks.

6. Drop about 1 rounded tablespoon of batter into the center of each patterned plate (amount depends on iron size), close the iron gently and cook until golden, usually 20 to 45 seconds depending on your iron and how crisp you want them. Make a test cookie and adjust the time.

7. Open the iron, lift out the pizzelle with a fork and transfer to a cooling rack. For shaped cookies work quickly while they are warm: wrap around a rolling pin for cannoli cones, drape over a spoon handle for bowls, or leave flat for wafers.

8. Cooling tip: cookies crisp as they cool, so if they seem soft straight off the iron that’s normal. If they brown too fast reduce heat or shorten cooking time.

9. Storage and make ahead: store cooled pizzelles in an airtight container up to a week, they stay crisper with a piece of bread in the container. For chocolate: remember you reduced flour by 2 tablespoons when adding 2 tablespoons cocoa.

10. Quick troubleshooting: if cookies are tough you probably overmixed or cooked too long; if batter sticks add a tiny bit of oil to the iron and wipe excess; if flavor is weak try increasing extract by 1/4 teaspoon or more to taste.

Equipment Needed

1. Large mixing bowl
2. Hand mixer or a sturdy whisk (you can whisk by hand if you want)
3. Measuring cups and spoons
4. Second bowl for the dry ingredients and a whisk
5. Rubber spatula or wooden spoon for folding
6. Pizzelle iron (essential)
7. Fork or thin spatula to lift the pizzelle off the iron
8. Cooling rack
9. Rolling pin or large spoon handle for shaping warm pizzelle into cones or bowls

FAQ

Q: Why do my pizzelle come out soft or cakey instead of crisp? A: Usually the iron is not hot enough or you cooked them too short. Make sure the iron is fully hot before you add batter, press longer until they are golden brown, and cool them on a wire rack so steam can escape. If your batter is too thick add a teaspoon of milk at a time till it flows a little, that helps them spread thin and crisp up.

Q: How do I keep pizzelle crisp or make them softer if I want? A: For crisp toss them on a rack to cool and once fully cool store in an airtight container at room temp. To keep them softer take them off the rack earlier and store in an airtight container while still a bit warm, the trapped moisture will soften them. Dont seal them while theyre still steaming or theyll get soggy.

Q: My pizzelle stick to the iron, what am I doing wrong? A: Either the iron was not hot enough, you used too much oil, or the batter was too wet in spots. Preheat the iron fully and wipe excess oil with a paper towel rather than spraying heavy. Spoon the batter into the center and close quickly so it spreads evenly. A well seasoned pizzelle iron rarely needs anything but a light wipe between batches.

Q: Can I use a regular waffle iron or another pan instead of a pizzelle iron? A: Yes you can use a thin patterned waffle iron or a stovetop pizzelle maker. The pattern and thinness will differ, so cook a test cookie and adjust time. If using a thicker waffle iron they will be thicker and more cake like, so expect a different texture.

Q: How do I make the different flavors like anise almond lemon or chocolate? A: For anise add 1 teaspoon anise extract or 1 tablespoon crushed anise seed. For almond use 1 teaspoon almond extract. For lemon stir in 1 tablespoon finely grated lemon zest. For chocolate add 2 tablespoons unsweetened cocoa powder and reduce the all purpose flour by 2 tablespoons so batter stays the same thickness.

Q: How long do pizzelle keep and can I freeze them? A: At room temp in an airtight container they keep three to four days. To freeze layer them between sheets of parchment in a freezer bag and they last about two months. Thaw at room temp and if they lost crispness pop them in a 300 F oven for 3 to 5 minutes to recrisp.

Classic Pizzelle Recipe For Italian Waffle Cookies Substitutions and Variations

Eggs (3 large): try 3 flax “eggs” (3 tbsp ground flax + 9 tbsp water, mix and let sit 5 min) for binding, or 3/4 cup unsweetened applesauce (1/4 cup per egg) for softer, cake-like pizzelle; commercial egg replacer (follow package) also works. Note it will be less crisp than with real eggs.
Granulated sugar (3/4 cup): swap 1:1 with light brown sugar or coconut sugar for a deeper, caramel note, or use about 1/2 to 2/3 cup honey or maple syrup (reduce melted butter by 1–2 tbsp and watch browning) if you want liquid sweetener.
Unsalted butter (1/2 cup, melted): use a neutral oil (canola, vegetable) 1:1 for dairy-free, or melted coconut oil 1:1 (adds a slight coconut taste), or vegan butter 1:1. Browned butter is a tasty upgrade if you want extra nutty flavor.
All purpose flour (2 cups): substitute cake flour 1:1 for a lighter, more delicate pizzelle, or use 1 3/4 cups all purpose plus 1/4 cup cornstarch to mimic pastry flour and get a crisper texture; for gluten free use a 1:1 commercial GF blend that contains xanthan gum.

Pro Tips

1. Let the batter rest 15 to 30 minutes before you cook, it really makes the batter hydrate and gives thinner crisper pizzelle instead of dense cakey ones.
2. Always make a test pizzelle first and adjust: change the scoop size or shave a few seconds off the cook time until you get the color and crispness you want, every iron is different.
3. Don’t overmix the batter or you’ll end up with tough cookies, fold until just combined and leave a few small lumps. Also measure flour by spooning it into the cup and leveling it instead of packing it down.
4. Grease the iron only if the first cookie sticks, and if you do, wipe a paper towel with a tiny bit of oil and rub the plates instead of spraying nonstop or the pattern will fill with greasy spots.
5. Shape fast while the pizzelle are hot, they set quick; and store cooled pizzelle in an airtight container with a piece of bread to keep them crisp longer.