The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 28, 2009
This is the pizzelle recipe we have been searching for!!!! We are a big Italian family and have grown up making pizzelle's since we were young. Sometimes they'd turn out great, other times they would come out soft (we like them crispy). This recipe is wonderful! I used melted butter and sifted the dry ingred. like others recommended. I used 1/4 c. total of almond & vanilla extracts, and an addt'l 1/4 c. Amaretto. They are fantastic! Thank you all for the great tips..I LOVE this website. The reviews make all the difference in helping to see what helps and what doesn't work. Enjoy!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 17, 2009
this is a very good recipe, I make them into cones and use fill them with cream soooo good I made them for my wedding :)
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Cooking Level: Expert

Home Town: Anoka, Minnesota, USA
Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 2, 2009
Perfect! I do used butter, and to those that had trouble with the cookies not getting crisp: I noticed that a lot of us that had good results mentioned that we use butter. I'm not sure if that's the problem, but it's something you could try. I also opt for the vanilla to the anise (substitute in equal amounts) and feel free to try different flavors that you like (e.g, lemon, orange, etc.).
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Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 9, 2009
Excellent!! I lost my Aunt's recipe and this one is the exact tasting pastry as hers. Thanks
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Cooking Level: Intermediate

Home Town: New Britain, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 3, 2009
After receiving a pizzelle maker at my bridal shower, I went on a mission looking for a good, traditional recipe. On closer inspection I realized that EVERY RECIPE ON HERE IS THE SAME!! At least for the anise and other plain-flacored versions on here, the recipe is IDENTICAL in ratio of sugar-flour-butter-egg, etc. The only difference is the size of the batch, ranging from a 12, 6, or 3 egg size, and the amount of flavoring, which varies to taste. Reviews saying this was the same as the recipe that comes with the pizzelle machine dashed my hopes of a "traditional" recipe, although the one variation I did see was a few (including an old recipe I was given) that left out the baking soda but required the dough to rest. My impatience always wins! As for the recipe itself, I found it worked quite well. They turn out crisp and delicious (I use 1T anise extract, 1Tvanilla and 1/2t almond for a 3 egg size batch, which makes about 4 doz) Don't leave your iron while they are cooking!! They brown quickly and the "cook til there's no more steam" rule never worked for me. They are also rather soft immediately after removing from the iron but crisp up fast so you'll want to lay them flat as soon as possible, preferably on a rack.
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Cooking Level: Intermediate

Home Town: Bloomingdale, Ohio, USA
Living In: Steubenville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 28, 2009
This is my mom's favorite recipe. Everyone begs for these at holidays.
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Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA
Living In: Bowling Green, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 26, 2009
Love this recipe! I make with vanilla & Almond Extract because the kids don't like anise. Also - I only use real butter. Margarine will keep them from getting crisp. Keep in a loosly sealed container (tin) to keep crisp (not airtight) I cool these on wax paper directly on the counter and I don't sift flour before adding to the egg/sugar mixture. Awesome recipe!!! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 3, 2009
Very good recipe, made a batch with lemon extract also and those came out wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 31, 2008
wonderful! I had no trouble making these crispy, but I live in a very dry climate. Cook until very slightly light golden.
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Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 31, 2008
Very good and just like a remembered growing up.
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA
Living In: Harker Heights, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 19, 2008
I make these like crazy over the holidays and people can't get enough of them. This recipe is perfect for producing thin, crisp pizzelles. I don't like anise, so I make some using vanilla extract instead of anise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2008
good recipe. did one batch with using vanilla instead of anise! double yum
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Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 13, 2008
For those of you looking for crisper pizzelles... Make sure you squeeze your iron all the way and hold shut while they are cooking. My Grandma likes hers thick and barely even shuts her iron but I like mine crisp so we use two irons while making pizelles, this also makes baking go faster!
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Bellville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 6, 2008
His grandmother making pizzelles at the holidays is one of the favorite memories of my Italian-born husband. So when I made these, and just the smell brought a tear to his eye, I knew they were authentic. And they do taste great. I did need to thin the batter with a little water though. Also, I used butter instead of margarine.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 17, 2008
Great recipe! I used butter instead of margarine, and added anise seeds (2 and 1/2 teaspoons)to the batter. They turned out great, light and crispy. I noticed others had trouble with them crisping up, and that could be caused by using margarine that has a high percentage of water in it. I have never tried it with margarine, as I am very happy using butter instead.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Ringgold, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 14, 2008
Take a lot of time standing at the ole Pizelle maker, but these turn out great...just the right amount of Anise!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 13, 2008
Didn't have any anise extract. So I used half vanilla, half almond, and a small dash of lemon extracts. They crisped up beautifully and mighty tasty!
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Cooking Level: Expert

Home Town: Pensacola, Florida, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 28, 2008
Used my pizzelle maker, 3-4 setting until green light was off, approx 1 minute. Store in foil to keep crisp. 1/2 recipe plus 1 T vanilla and 1/2 t almond, very easy and good.1/2 recipe made 2 dozen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 28, 2008
I used two bottles plus another teaspoon or so of anise flavoring, but we like them with a lot of flavor. This recipe is just like my dad makes. For Christmas, he puts red and green food coloring in the batter and makes them in those different colors - really pretty. These also freeze well.
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Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA
Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 2, 2008
This is the exact recipe my familt uses when we make pizzelles. We like soft pizzelles and this recipe allows them to stay softer rather than crunchy. My grandmother was the only one who knew how to keep them crunchy because that is her preference. I use melted butter, and a full bottle of anise along with a tsp of anise oil. It sounds like too much, but after they are cooked you will notice how much more flavor they have.
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Cooking Level: Intermediate

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