Vanilla Pizzelle

Vanilla Pizzelle

These are classic Italian wafers. They are good as is, or shaped into cones or cylinders and filled with a filling of your choice. The pizzelle can be draped over bottom of a glass and used as edible bowls for ice-cream or mousses.


  • 1 ¾ cup all-purpose flour
  • 1/8 tsp salt
  • 2 tsp baking powder
  • 3 large eggs
  • 1 large egg yolk
  • ¾ cup sugar
  • 1 tsp pure vanilla extract
  • 8 tbsp (1 stick) unsalted butter, melted


In a bowl, combine the flour, salt, and baking powder; stir to combine.

In another bowl, whisk the eggs and yolk. Gradually, whisk in the sugar, then the vanilla and melted butter. Using a rubber spatula, fold in the flour mixture. Set the batter aside while you heat a pizzelle iron. I use VillaWare Prego Nonstick Pizzelle Baker.

After the iron has been heating for a few minutes, open the cover and spray the top and bottom of the imprints with oil. Close the iron to finish heating.

Drop a scant tbsp of the batter just a bit further of the center of each imprint, close the cover, and bake the pizzele until the steam stops coming out from between the plates.
You can peek without ruining them – if they are too pale, close the iron and bake longer.
Transfer baked pizzele to a wire rack to cool. Repeat the process, there’s no need to grease the iron again. Store the cooled cookies between sheets of parchment paper in an air-tight container.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

5 Responses to “Vanilla Pizzelle”

  1. i want!!!!!!

  2. Hi! I love your blog!!!! I wanted to know how many pizzelles can I get from this recipe. Thanks!!!

  3. Karla, thank you for your words. It makes about 4-5 dozen, if I remember it right.

  4. I can’t even look at these without tasting the exact flavor as I remember them from 30 years ago while a child in Germany. I remember a soft anise flavor that was so delicate and so good.

  5. One of my favorites is to make this and add a little nutella for a treat… I can’t wait to try this recipe! Thank you!

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014