Italian Pizzelles

Pizzelles are those thin, crisp Italian cookies stamped with intricate patterns from a hot iron, and they’re a staple at holiday tables and Italian bakeries alike. This version gets its signature flavor from a one-two punch of anise and vanilla, with melted butter keeping the cookies tender and golden.

The batter is thick enough to drop by the spoonful, which is exactly what you want. Too thin and it runs off the iron; too thick and the cookies won’t press flat. Cool your melted butter before adding it to the eggs or you’ll scramble them.

One of the best things about this recipe is the make-ahead batter. Mix it up, stash it in the fridge, and press fresh pizzelles whenever you want them.

Pro Tips

• Cool the butter completely before adding to the beaten eggs. Hot butter will cook the eggs and give you a grainy batter.
• Don’t overfill the iron. About a tablespoon of batter per pizzelle is usually right. The iron spreads it thin as it presses.
• Remove pizzelles immediately and lay flat on a wire rack to cool. They crisp up as they cool. If you want to shape them into cannoli shells or cones, roll them while still warm and pliable.
• Store in an airtight container once fully cooled. They stay crisp for weeks, which makes them ideal for gifting.

Variations

• Chocolate pizzelles: Add two tablespoons of cocoa powder to the flour for a rich chocolate version.
• Lemon pizzelles: Replace the anise with lemon zest and a splash of lemon juice for a bright citrus twist.
• Pizzelle ice cream sandwiches: Press two cookies around a scoop of gelato for an Italian-style frozen treat.