The pizzelle (peets-TSEH-leh), a crisp waffle cookie, is one of the oldest cookie recipes known. These large crisp Italian cookies are made with a pizzelle iron.

18 pizzelles
15 mins
by 3.5 13  people
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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 3 eggs
  • 3/4 cup sugar
  • 1/3 cup butter, melted and cooled
  • 2 teaspoons vanilla
In a medium mixing bowl stir together the flour, baking powder, nutmeg, and cardamom; set aside. In a small mixing bowl beat the eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-colored. Using medium speed, gradually beat in the sugar.
Beat in the cooled butter and the vanilla. Add flour mixture; beat on low speed until combined.
Heat electric pizzelle iron according to manufacturers directions. (Or, heat pizzelle iron on range top over medium heat until a drop of water sizzles on the grid. Reduce heat to medium-low.)
For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For a nonelectric iron, bake about 2 minutes or until golden brown, turning once.) Turn pizzelles out onto a paper towel to cool. Repeat with remaining batter. Makes 18 pizzelles.

nutrition information

Per Serving: cal. (kcal) 125, Fat, total (g) 5, chol. (mg) 40, sat. fat (g) 1, carb. (g) 19, fiber (g) 0, pro. (g) 2, sodium (mg) 102, Percent Daily Values are based on a 2,000 calorie diet
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