Reviewed: Jan. 3, 2012

a good pizzelle recipe. nice flavor just like the ones made in the old days

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2 users found this review helpful

Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Dec. 15, 2011

Just like my grandmother's recipe. These are a family favorite, although we substitute almond extract for anise.

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2 users found this review helpful

Reviewer:

ENC128

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Reviewed: Jan. 14, 2011

Fantastic recipe! Just like my Grandma's! It makes areally huge batch though ... Next time I will cut it in half.

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4 users found this review helpful

Reviewer:

LauraMus

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

I love these. I also put some Anise seed in mine to give it more anise flavor

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Reviewer:

CZECHMATE

Reviewed: Dec. 14, 2010

These are good. Did anyone else realize that Pizzelles I, II, and III are just different size batches of the same recipe?

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4 users found this review helpful

Reviewer:

DIANNE_WEBER

Reviewed: Dec. 14, 2010

The recipe my grandmother gave me makes over 200 cookies...everytime I'd try to cut it in half the cookies were "off" a bit. After a lot of research, I tried this recipe (most similar to hers but the amount -resulting in approx 60 cookies)...and the pizzelles turned out PERFECT...just like hers!! Thx!

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5 users found this review helpful

Reviewer:

la dolce vita

Cooking Level: Intermediate

Reviewed: Jul. 6, 2010

Great receipe~ Followed exact and was sooo easy and good. Thank you for simplifing a delicious cookie :)

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4 users found this review helpful

Reviewer:

snappy cooker

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Hayward, Wisconsin, USA

Reviewed: Jan. 29, 2010

This recipe is excellent. My first pizelles came out near perfect! I say "near" because the difficulty for me came in mastering the use of my new pizelle maker. Pizelles are delicious right off the maker. I would only suggest using some anise seed in addition to the extract as to my taste, the extract doesn't carry nearly the full flavor or the whole seeds.

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3 users found this review helpful

Reviewer:

Laura M.

Reviewed: Dec. 27, 2009

My Opa makes these every Christmas. I can never get enough!

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Reviewer:

jen

Cooking Level: Beginning

Home Town: Kewanee, Illinois, USA

Reviewed: Dec. 22, 2009

For whomever wanted to know if these pizzelles are supposed to be crisp or soft - they are supposed to be crisp but tender. I consider ice cream cones and fortune cookies crisp but hard, if you know what I mean. When you bite into a good pizzelle, they just crumble in your mouth and melt into sweet, tasty goodness. This recipe is great and is the exact recipe that came with my mom's pizzelle iron 40 years ago. It sure has stood the test of time!

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6 users found this review helpful