Reviewed: Oct. 2, 2003

I made these for the first time, and thought they were pretty good. About halfway thru cooking them I added anise flavoring, and thought that the anise-flavored ones were much better. Make sure you package them in air-tight bags - I made these on Sunday, and its Thursday, and they are still nicely crisp.

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Joyce A.

Cooking Level: Expert

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Reviewed: Dec. 23, 2002

this is very good my nanny used to make pizzelles and when she passed away i lost the recipe for it this is the closest i found to hers thank you for making the recipe possible

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LEE/ANN

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Reviewed: Dec. 2, 2001

Excellent recipe..Just like my Great-Gram from Italy used to make! Thanks!!

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PONYGIRL64

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Reviewed: Aug. 23, 2001

This is the best pizzelle recipe I've come across! At first I was a little worried, as the batter seemed quite thick. But they came out just perfect! I even added an extra tablespoon of vanilla. They are a big hit everywhere I take them. *Be sure to keep them in an airtight container so they stay crisp! :)

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IRONCHEFAMY

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Reviewed: Aug. 13, 2001

We made the chocolate version and rolled them into cones after cooking on my Krumkaka Iron. We used them as ice cream cones and the kids just thought it was the best.

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LAURIE K

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 1, 2001

This is a great recipe. However You should make pizzells on a non humid day and store them so the humidity can't get to them. Also you can make the dough easier to work by putting it in the refrigator for a while and working it in small batches. This recipe is not very kid friendly due to the fact that you have to use a very hot iron.

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DANSERENE

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Reviewed: Jan. 3, 2001

this recipe was a flop...I spent over one hour attempting to create 1 pizzelle. The flavor/taste was great as a ball of fried dough. But, I couldn't form 1 until I added Milk to the recipe. I was very frustrated. At that point i realized that i could get them to turn out and i added additional milk...I then experienced little problems. But, gee the frustration until that point. Had this ingredient accidentally been omitted?

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LEANNEJM

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Reviewed: Mar. 19, 2000

This was a delicious recipe. I added 1/2 teaspoon of salt and used the vanilla. After I took the pizzelles off the griddle, I imediately shaped them into aa cup using the base of a glass as a mold. This must be done as soon as they are removed when they are still soft. I then filled them with strawberries and cream just before serving. They were an instant favorite.

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