3 eggs
1/2 teaspoon anise see or extract
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
3/4 cup sugar
Beat eggs and sugar. Add butter, vanilla, and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Spoon onto pizzelle iron and bake. Batter can be refrigerated to be used at a later time.
Note: For more great pizzelle recipes and tips and tricks for perfect pizzelle making, visit The Perfect Pizzelle.
A cookie baker in Boston Dec 19, 2008
Would make this again.
This is actually for the "Cookie Baker from Denver CO. This recipe is the actual recipe from the Villaware pizzelle maker. I have made these fro years and actually friends and family request me making the Italian cookie. I think you are just not experienced enough or the knack to make it.
A cookie baker in Ohio Dec 8, 2008
Would make this again.
I grew up calling Pizzelle's Nivel's my grandmother said that northern Italy called them Nivel's I have not heard them called that by anyone except our family, my Dad would cook them in our basement over a gas stove with a long handled iron when we were little, my Mom and I both now have upgraded irons that cook two at a time. I ran into some people over the summer who also heard of them called Nivel's has anyone else heard of this or know where I can get more information as to why we always called them Nivel's. Thanks and by the way we love all flavors of Nivel's ... pizzelles.
A cookie baker in Denver, CO Dec 4, 2008
Would not make this again.
I lost my Great Grandmother's recipe for pizzelles, which I used every year for 6 years now. I found this recipe and it was terrible. I could not get one good cookie out of the batter. There was too much baking powder or something in the recipe. I ended up with very thin holey cookies that spilled over the sides of the iron. They looked like lace cookies, not waffles. I have to say that the mounds of crumbs that I have did taste good. I will have to find a new recipe and start all over.
Baker from PA Dec 2, 2008
Would make this again.
I love pizelles. I roll them up and stuff with canoli cream. Better then deep fried shells.
A cookie baker in Indiana Nov 19, 2008
Would make this again.
This is very close to the pizzelles that I could get in NY. The taste is great.
