Homemade Italian Pizzelles with Anise
These Homemade Italian Pizzelles with Anise are so pretty and delicious! A crunchy, flat Italian cookie that can be made for any occasion.
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.
