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Pizzelle's come from Italy. They are also known as Italian wafer cookies and there are various ways which to spell pizzelle such as "piazelle," "piazella," "pizzele" and "pizelle." The name comes from the Italian word "pizze" for round and flat. Many different cultures have adapted this cookie and re-named it accordingly. In Scandinavia they are also known as "Lukken" and the Krumcake is baked using a similar iron as the pizzelle. Learn more about the History of Pizzelles.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Italian Pizzelles - Italian Wafer Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3/4 cup granulated sugar
3/4 cup butter, melted
2 teaspoons pure vanilla extract
1 teaspoon anise seeds
Powdered (confectioners) sugar

In a bowl, sift together the flour and baking powder.

In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth.

Preheat your pizzelle baker according to the manufacturer's directions. Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.

Drop batter by rounded tablespoonful onto center or each preheated grid pattern. This amount can vary according to the size of your Pizzelle Maker.  Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time.

Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. NOTE: You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.

Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Cool completely and sprinkle each pizzelle with powdered sugar. Continue making pizzelles until all the dough is used.

When completely cool, wrap them in groups of 6 in plastic wrap and place them in airtight continers. Pizzelles can be made ahead and frozen for up to 3 months.

Makes approximately 30 Pizzelles.
 

Variations: 

Lemon Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon zest.

Chocolate Pizzelles - Mix 3 tablespoons unsweetened cocoa powder and 3 tablespoons sugar. Add to basic recipe.

Nut Pizzelles - Ad 1 1/2 cups very finely chopped or ground nuts to basic recipe.

Maple Pizzelles - Omit vanilla extract and anise seed. Add 3 teaspoon pure maple syrup.

Rolled Pizzelles - When just removed from the pizzelle maker and they are still hot, they can be rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with cream, custard, or fruit.

Liqueur Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons of your favorite liqueur.