These Homemade Italian Pizzelles with Anise are so pretty and delicious! A crunchy, flat Italian cookie that can be made for any occasion.
There are many traditional Italian desserts and these Homemade Italian Pizzelles with Anise are one of them. Every New Year, along with a spread of other delicious desserts, my mom would always make these pizzelles. Dinner at the home my great-grandparents lived in when they first came here from Italy. A massive home, above their cherished Ascioti’s Meat Market, that remained in operation for over 100 years! My extended family of many, many cousins, aunts and uncles, totaling sometimes around 30 or more, would have a delicious and traditional Italian dinner. Once the kitchen was cleaned up, the desserts would be placed on a table for everyone to enjoy! These pizzelles were always a HUGE hit and were gone within minutes!
What are pizzelles?
Pizzelles originated in the Abruzzo region of Southern Italy. In Italian, “pizze” means round and flat and “elle” means small. These traditional Italian cookies are squeezed between a pizzelle maker, similar to a waffle maker, and molded into flat, pretty cookies resembling a snowflake. The simple batter consists of sugar, eggs, flour, butter and extracts.
There are many extracts that can be added to the pizzelles; anise or anisette, vanilla or lemon. However, the anise extract is a very popular flavoring that is added to the traditional Italian pizzelle. My personal favorite!
What does anise or anisette taste like?
Anise extract has a strong, black licorice taste. If you have ever tried the alcoholic beverage of sambuca you’ll know the flavor. However, even if you don’t like black licorice, like me, it doesn’t mean you won’t like the flavoring in these pizzelles. I LOVE them!
Homemade Italian Pizzelles with Anise-Ingredients
Baking powder, flour, sugar, anise extract, anise seeds (optional), butter, eggs.
In a stove top pan melt butter, set aside and cool.
Using a stand mixer with the paddle attachment or hand mixer, add eggs and sugar. Beat until light and creamy.
Add melted butter and mix until combined.
Pour in anise extract and mix.
Add flour and baking powder.
Mix until the batter is smooth.
Add anise seeds. (You don’t have to add these in, but they give the pizzelles that extra texture. In addition, my mom always added the seeds in, as this was the recipe I grew up with!)
Mix until combined.
Heat the pizzelle iron. Using a cookie scoop or teaspoon, drop batter into the middle of each circle on the iron. You may need to experiment with how much batter to drop, depending on the size of the iron. If cookies stick, brush with a little vegetable oil.
Bake for about 45 seconds. You want the cookie to be lightly browned. If your iron has a setting, move to setting 3 or 4 (as pictured below, setting 4 and setting 3). You can also tell when the cookies are done because the steam will stop coming out of the iron.
Once done, remove cookies to a baking sheet. Let sit for a few minutes. Flip and continue too cool.
Sprinkle with powdered sugar.
Serve and enjoy! These pizzelles are a family favorite in my house!
Store in an air tight tin lined with foil. To freeze, store in an air tight container lined with heavy duty foil for up to 3 months.
Note: amount of cookies may vary depending on the size of your iron. The pizzelle iron used is the one pictured below and is of medium size.
For more delicious Italian desserts try my Cannoli Cupcakes, Cannoli Tart, Homemade Italian Chocolate Pizzelles or Irresistibly Delicious Italian Cream Cake.
Homemade Italian Pizzelles with Anise
Equipment
- Pizzelle Iron
- stand mixer or hand mixer
- Cookie scoop or teaspoon
Ingredients
- 6 eggs
- 1 cup sugar
- 1 cup butter melted
- 2 oz anise extract
- 3 1/2 cups flour
- 3 tsp baking powder
- 1-2 tbsp anise seeds optional
Instructions
- In a stove top pan melt butter, set aside and cool.
- Using a stand mixer with the paddle attachment or hand mixer, add eggs and sugar. Beat until smooth.
- Add melted butter and mix until combined.
- Pour in anise extract and mix.
- Add flour and baking powder. Mix until the batter is smooth.
- Optional-Add in anise seeds and mix until combined.
- Heat the pizzelle iron. Using a cookie scoop or teaspoon, drop batter into the middle of each circle on the iron. You may need to experiment with how much batter to drop, depending on the size of the iron. If cookies stick, brush with a little vegetable oil.
- Bake for about 30-45 seconds. You want the cookie to be lightly browned. If you iron has a setting, move to setting 3 or 4. You can also tell when the cookies are done because the steam will no longer be coming out of the iron.
- Once done, remove cookies to a baking sheet. Let sit for a few minutes. Flip and continue too cool.
- Sprinkle with powdered sugar.
- Serve and enjoy!
- Store in an air tight tin lined with foil. To freeze, store in an air tight container lined with heavy duty foil for up to 3 months.
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