• Serves: makes about 15 - 20
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Variation: Coconut Pizzelles

Photo from surlatable.com
I love pizzelles! They are a traditional Italian waffle cookie made from flour, eggs, sugar, butter or vegetable oil or melted butter, and flavoring (often vanilla, anise, or lemon zest). And yes, the butter makes a HUGE difference with flavor. Pizzelles can be hard and crisp or soft and chewy depending on the ingredients and method of preparation, although the traditional pizzelles are hard and crisp. We use our recipe with our Mini Pizzelle Cone Strawberry Mousse Bites - take a look - they're so cute and tasty! There, we show you how to make them into cones.


We used a 1 tablespoon cookie scoop to deposit the pizzelle dough onto the heated pizzelle iron.
Do not expect perfection with every pizzelle while you are making a pizzelle cone, You will have some failures, due to cracking, but they will still be delicious. Enjoy your secret broken pizzelle stash with coffee or tea.

1 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
2 teaspoons baking powder
1/4 teaspoon salt

3 large eggs
3/4 cup sugar
1 teaspoon vanilla

1/4 cup melted butter
1/4 cup canola or vegetable oil

Powdered sugar, sifted

1. Preheat your pizzelle iron. Then, spray with nonstick cooking oil spray if needed.
NOTE: Some irons are larger than others. We used one that makes pizzelles that are 4-inches in diameter

2. In a medium-size bowl, combine the flour, baking powder and salt. Set aside.

3. In a large bowl, with a hand-held electric mixer or whisk, beat the eggs until combined, add the sugar and vanilla. Beat until light in color, about a minute.

4. Sift flour over the egg mixture and and combine with a spoon.

5. Then, add in the melted butter and vegetable oil and stir. The batter will be thick and soft and will stiffen as it sits.

6. Drop a heaping tablespoon of batter onto the iron (follow the instructions for your iron). They cook very quickly.

7. Remove and cool on a wire cake rack for a flat pizzelle. If desired, use a pair of scissors to trim any ragged edges. Dust cooled pizzelle with powdered sugar, if desired.

Or, immediately roll around a dowel rod for a fancier shape. Go to our Mini Pizzelle Cone Strawberry Mousse Bites recipe for more information.

Store in an airtight container for up to a week. Store well packaged in plastic containers in the freezer for several months.
To reheat, wrap pizzelles in aluminum foil; heat in 250 degrees F oven until warm.

Coconut Pizzelles: Stir in 1 cup shredded coconut after the flour has been added in Step #5.

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