Irresistible Anise Pizzelle Cookies
Delight in the nostalgic aroma and flavor of Anise Pizzelle Cookies — light, crisp Italian treats infused with a subtle hint of licorice-like anise. Perfect for holidays, gatherings, or simply pairing with a warm cup of coffee or tea.
Equipment
- Mixing Bowls
- Whisk
- Pizzelle maker
- Measuring Spoons
- Wire rack
- Spatula
Ingredients
Pizzelle Batter
- 2 large eggs
- ¾ cup sugar
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp anise extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Add the melted butter, vanilla extract, and anise extract. Stir until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. The batter should have a thick, pourable consistency.
- Preheat your pizzelle maker according to the manufacturer’s instructions.
- Drop about one tablespoon of batter onto the center of each mold. Close the lid and cook for 30–60 seconds, or until golden brown.
- Carefully remove the cookies and place them on a wire rack to cool. Repeat with remaining batter.
- Optional: Dust cooled pizzelle with powdered sugar before serving.
Notes
Store pizzelle in an airtight container at room temperature for up to a week to maintain crispness. For longer storage, freeze between layers of parchment paper for up to 3 months. Avoid microwaving to prevent sogginess. For variations, try dipping in chocolate, adding citrus zest, or substituting anise with almond or lemon extract.