Italian Cookies Recipe

Classic Anise, Vanilla & Chocolate Pizzelles

A recipe for one of the most beloved and famous Italian cookies.

Delicious, crisp and fragrant, the anise flavored pizzelle is a holiday tradition.

For those of you chocoholics, or just those that would like a new take on the classic, we’re giving you a variation… a chocolate variation.




Crispy Classic Anise or Vanilla Pizzelles

  • 12 eggs
  • 1 pound margarine
  • 8 cups flour
  • 1 teaspoon anise oil or vanilla extract (or extract of your choice)
  • 1 1/2 cups sugar

Crispy Chocolate Pizzelles

  • 6 jumbo eggs
  • 1 1/2 cups of flour
  • 1 cup sugar
  • 1 cup margarine
  •  4 1/2 teaspoons baking powder
  •  2 teaspoons vanilla or anise extract
  •  1/2 cup cocoa



Classic Crispy:

  1. Melt margarine. Cool for about 5 minutes.
  2. In a large bowl, add margarine and mix in sugar.
  3. Add eggs and beat one at a time.
  4. Next, add extract.
  5. Stir in flour, one cup at a time. Dough should be sticky enough to be dropped by spoon.

Crispy Chocolate

  1. Melt margarine. Cool for about 5 minutes.
  2. In a large bowl, beat eggs, adding sugar gradually, until smooth.
  3. Stir in cooled, melted margarine and vanilla or anise.
  4. Sift flour, baking powder and cocoa and add to egg mixture.

*Directions & Care for Your Pizzelle Iron:

  1. Connect heat and wait approximately 15 minutes for iron to heat.
  2. Grease upper and lower grid surfaces with DeLallo Oil or any other quality oil you desire.
  3. For light batter, use a spoon. For a heavy batter, roll into a ball.
  4. Cook the first two pizzelles, then discard. The approximate cooking time is 30 seconds.
  5. When finished with the iron, be sure to wipe clean with paper towel. Never immerse in water.




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