Recipe by BETORKAR
"An thin traditional anise flavored Italian cookie made with a pizzelle iron."
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1 1/2 cups
margarine, melted and cooled
3 1/2 cups
The batter is delicious, but I can't get them to crisp up. Can anyone tell me what I am doing wrong? I'm following the recipe, and cooking them to a golden brown, but they stay soft. Help!
I NEED HELP!! The cookies do not harden for me, they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers, why aren't they getting hard for me?? Someone please help me with this, have ruined so many batches of these already!
This is the pizzelle recipe that my family has used for years! I'm glad to see it here! I do use melted butter instead of margarine, but otherwise make mine exactly as written in this recipe. These are light and delicious! Make sure to sift the flour and baking powder together before adding - it makes the pizzelles lighter.
This recipe had a great flavor but failed to state the importance of sifing the flour or the cookies will be heavy and thick.
THis is a wonderful recipe for crisper pizzelles. I prefer this texture to the softer kind - it doesn't get any better. I use butter and also sift - it makes a difference in the texture for sure. You could also put in a bit more anise. grazie!
I got 7 and 1/2 dozen pizzelles out of this recipe. I added 2 and 1/2 teaspoons of Anise Seed along with the Anise extract. Then I varied the recipe by substituting the Anise extract with 3 tablespoons of Vanilla extract and I added 1/4 cup of Hershey's unsweetened cocoa powder to the sifted flour to make chocolate pizzelles. I got 7 and 1/2 dozen of those as well. I will definately keep this recipe to use over and over.
Very good, I used butter and used pure vanilla extract instead of anise, but kept to the same measurements. I have an electric iron that makes 4 at a time so to make it easy on my self I put the dough in a pastry bag, and then just squeezed out the right amount, this makes it very simple and controls the amount that you use to make even cookies. Each iron is different and you need to adjust the time and the color you want, after a few days of curing the cookies, I now know that for my iron what color means done and for me it is a very light color because my iron makes them so thin.
Fantastic. My Italian inlaws like them better than their own! I use vanilla instead of anise - just personal preference and then dust them with powdered sugar.
Addendum: I use real unsalted butter (not margarine) and a good real vanilla and I have never had a problem with them not crisping up and have never had leftovers! I have made this recipe dozens of times over the years.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 107
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