Reviewed: Oct. 25, 2009

I use a little extra anise and whole grain flour and they are great!

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 17, 2009

First time I ever made these and they came out perfect! I used salted butter as per other reviews and they hardened quite nicely. I am so pleased. Recipe yielded 5 dozen pizzelles and a small bag full of edges for on top of the kids ice cream (mine too). Thank you

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SUNSHINEBABY

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Reviewed: Jul. 31, 2009

Whoaa! My family uses this recipie too :) Alot of people seem to to be having trouble getting them to crisp up--- the best way is to leave them on racks over night and then wrap stacks of them in wax paper. you also need to make sure you are using an iron that is thin enough for them. :)

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kelsey-ann

Cooking Level: Intermediate

Living In: Gahanna, Ohio, USA

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Reviewed: Jul. 15, 2009

These came out pizzelle perfection!! This was my first time to ever make them and I was suprised at how well they came out. I used butter pecan flavoring. They are crispy like they should be and all around yummy!!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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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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gmg

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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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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Apr. 1, 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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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Mar. 8, 2009

Excellent!! I lost my Aunt's recipe and this one is the exact tasting pastry as hers. Thanks

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linda

Cooking Level: Intermediate

Home Town: New Britain, Connecticut, USA

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Reviewed: Jan. 28, 2009

This is my mom's favorite recipe. Everyone begs for these at holidays.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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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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MrsHappy7105

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Reviewed: Jan. 3, 2009

Very good recipe, made a batch with lemon extract also and those came out wonderful.

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windee52

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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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happycooker

Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

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Reviewed: Dec. 31, 2008

Very good and just like a remembered growing up.

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armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

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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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TEENTEE

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Reviewed: Dec. 16, 2008

good recipe. did one batch with using vanilla instead of anise! double yum

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Krysti N

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

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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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Megan Shelton

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Bellville, Ohio, USA

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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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LReynolds99

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Ringgold, Virginia, USA

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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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TONIBAG

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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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MizzKat

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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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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