Reviewed: Nov. 2, 2009

I have a wonderful tip...Anise is so very expensive, especially at holiday-time. I go to the local health food store and in the spice section, purchase anise seed for a fraction of the cost. I then grind the anise seed in a small coffee bean grinder and it gives the best anise flavor, even better than the expensive flavoring!!!

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Deb Frank

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Reviewed: Jul. 8, 2009

Excellent recipe. My whole family LOVE it. Thanks!

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Tommy

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Reviewed: Nov. 12, 2008

Yum, for chocolate add 1/4 cup cocoa powder. Oh and the cookies freeze well

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Rosinante

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: New Hope, Minnesota, USA

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Reviewed: Jan. 17, 2008

This is a cookie that you either love or hate (depending on how you feel about the licorice flavor). I grew up with these as both my mother and grandmother make them every holiday season and they are hands down my favorite cookie. Definitely use the anise oil though instead of the extract (use half the amt called for), it gives much more of a true flavor.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 23, 2007

My mom has been looking for this recipe forever and she loves them. Great suggestion is to put a little bit of jelly on top.

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livvy4101

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Reviewed: Dec. 22, 2007

The batter was easy to make and was not too sweet. I would have liked more anise flavor. Next time I will add anise seeds to the batter. Ed thank you for sharing.

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Marie C.

Cooking Level: Expert

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Reviewed: Dec. 14, 2007

Great recipe, just huge. And I think I need a nicer pizzelle iron after this...mine just doesn't imprint as nicely as the ones in the picture! Make sure you have enough anise extract - 1 oz. is only 2 1/2 Tbsp., so you need two small bottles of it if you make the entire recipe. Another thing - if you have a small pizzelle maker like mine, cut the recipe in half. I ended up tossing some of my batter, because I just would never eat that many. I probably made about 80 or 100, and could have made 50 more.

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chef24

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

This recipe has become a family favorite in my household. I've been using it for a couple years, and have changed the recipe at times, but always come back to the original. I love these cookies! I hadn't had them since I was a kid until I found this recipe. This recipe makes a huge batch! I must have a smaller iron than Ed because I ended up with 100 cookies the size of CDs.

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Rebecca Burch

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Feb. 3, 2007

Absolutely perfect. My family couldn't get enough of them. Thanks.

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Eileen

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2005

Awesome recipe! Thank you Ed, I lost my recipe. I substituted vanilla for the anise. I find my younger children like it better. It's yummy either way!

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5whits

Cooking Level: Expert

Home Town: Riverside, Connecticut, USA

Living In: Wolcott, Connecticut, USA

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Reviewed: Jun. 17, 2003

The definitive pizzelle. I have a hand iron so I cannot speak for those with electric ones, but these are the best I have made in 30 years of italian baking. An option for "purists"; oil of anise can be substituted for anise flavoring...itlends a marvelous flavor but watch out because you only need about half as much [taste and add carefully, if you like instead of anise flavoring]. thanks for a great recipe

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ALASKABABA

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Reviewed: Nov. 26, 2001

I have been looking everywhere for this particular pizzelle recipe!!!!!THANK YOU SO MUCH It makes the BEST pizzells ever.Only thing I changed is to use anise oil{if you can find it}its usually sold in drugstores.It doesn't loose flavor as much as the extract but becareful you don't need near as much either! THANKS again for this recipe I was beging to think I would never find it,I could only remember the amount of eggs

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