Makes about 18 (4-inch) pizzelle


These crisp cookies are a popular sweet in Abbruzzo for celebratory events. They are light, simple, and delicious and are a great accompaniment to gelato or sorbet- or on their own, with a platter of ripe summer fruits. Pizzelle can be made several days ahead and kept in a sealed plastic container until serving, though dust with the confectioner’s sugar at the last minute.


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoon anise or almond extract
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • Vegetable-oil cooking spray
  • Confectioner's sugar, for dusting


Preheat your pizzelle iron. Stir the flour, baking powder, and salt together in a medium bowl. Whisk the eggs, sugar, vanilla and anise in a large bowl until smooth and slightly foamy. Stir in the flour mixture just to combine. Stir in the melted butter just until the batter is smooth; don’t overmix. (The batter will be thick.)

Lightly spray the preheated pizzelle iron with cooking spray. Dollop about 2 tablespoons batter into each mold and close the lid. Cook until the pizzelle are golden, about 1 minute. Transfer to a rack to cool and crisp. Repeat with the remaining batter. Break off any rough edges. When ready to serve, dust the cooled pizzelle with confectioner’s sugar.