I’m sharing my Almond Pizzelle Recipe along with simple tips and creative variations that have kept these Italian waffle cookies a Christmas Eve tradition in my family.

Jump to Recipe

I’ve been making Classic Pizzelle Italian Waffle Cookies since I was a kid, and every Christmas Eve they still feel like a small miracle. Thin, lacy and unexpectedly crisp, these cookies get their snap from eggs and a whisper of pure vanilla extract, and once you taste one you’ll start thinking about flavor swaps you never expected.

I keep messing up the first batch more than I admit, but the patterns and the scent make it worth it. This Pizzelles Recipe Holiday always draws questions, and sometimes I stray into an Almond Pizzelle Recipe just to shake things up.

Ingredients

Print Recipe (No Advertisments)

Eggs: provide protein and structure, help bind, add richness and moisture.
Sugar: makes cookies sweet, tender crumb, adds caramel notes when browned.
Butter: supplies fat for flavor, crisp edges, and melt in your mouth texture.
Flour: main carbohydrate, gives structure and chew, not much fiber unless whole wheat.
Vanilla: adds sweet aromatic flavor, no calories of substance but huge scent boost.
Baking powder: leavens, creates tiny air pockets for light crisp texture when cooked.
Cocoa powder variation: gives chocolate flavor, some antioxidants, slightly more bitter, less sweet.
Lemon zest variation: adds bright citrus zing, small vitamin C boost, fresh aroma.

Ingredient Quantities

3 large eggs, room temperature

3/4 cup granulated sugar

1/2 cup unsalted butter, melted and cooled

1 tablespoon pure vanilla extract

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

Powdered sugar for dusting, about 1/4 cup (optional)

Optional swap for butter: 2 tablespoons neutral oil if you prefer

Chocolate variation: 2 tablespoons unsweetened cocoa powder, reduce all purpose flour by 2 tablespoons

Almond variation: use 1 teaspoon almond extract in place of the vanilla

Lemon variation: 1 tablespoon finely grated lemon zest plus 1 teaspoon lemon extract or extra vanilla

Anise variation: 1 to 1 1/2 teaspoons anise extract or 1 teaspoon crushed anise seed for the traditional flavor

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk 3 large room temperature eggs with 3/4 cup granulated sugar until pale and a ribbon forms when you lift the whisk, about 2 to 3 minutes, dont rush this step.

2. Stir in 1/2 cup melted cooled unsalted butter and 1 tablespoon pure vanilla extract until combined. If you prefer, swap the butter for 2 tablespoons neutral oil instead.

3. Sift together 1 3/4 cups all purpose flour, 2 teaspoons baking powder and 1/4 teaspoon fine salt, then gently fold the dry mix into the egg mixture just until smooth dont overmix the batter; it should be thick but pourable, like a dense pancake batter.

4. Let the batter rest 15 to 30 minutes at room temperature to hydrate the flour and relax the gluten; this helps make crisp, delicate pizzelle.

5. Preheat your pizzelle iron until very hot and brush or spray it lightly with oil. Do a test cookie first to find the exact cook time for your iron. Use about a heaping teaspoon to 1 tablespoon batter per pizzelle depending on your iron size.

6. Close the iron and cook each pizzelle until just golden, usually 20 to 45 seconds depending on your machine; dont try to flip the iron mid cook, just close and watch the edges.

7. Remove the pizzelle with a fork or spatula and cool flat on a rack to keep them crisp. To make curled pizzelle, drape a warm cookie over a rolling pin handle or bottle and shape quickly before it hardens.

8. Dust cooled pizzelle with powdered sugar if you like, about 1/4 cup for sprinkling, or serve plain. Theyre best the same day but will keep in an airtight container with paper between layers to stay crisp.

9. Variations: for chocolate add 2 tablespoons unsweetened cocoa powder and reduce the all purpose flour by 2 tablespoons; for almond use 1 teaspoon almond extract instead of vanilla; for lemon add 1 tablespoon finely grated lemon zest plus 1 teaspoon lemon extract or extra vanilla; for traditional anise use 1 to 1 1/2 teaspoons anise extract or 1 teaspoon crushed anise seed.

10. Storage and revive hack: freeze in a single layer on a sheet then transfer to a freezer bag for long term. To re-crisp slightly soft pizzelle warm them in a 300 F oven for 3 to 5 minutes, watch closely so they dont brown.

Equipment Needed

1. Large mixing bowl, for whisking the eggs and sugar, dont rush this step
2. Whisk, to beat until a pale ribbon forms
3. Measuring cups and spoons, for flour, sugar, butter, baking powder, salt and extracts
4. Sifter or fine mesh sieve, to sift the dry ingredients together
5. Pizzelle iron, preheated and lightly oiled, do a test cookie to time it right
6. Pastry brush or nonstick spray, to oil the iron before each batch
7. Fork or thin spatula, to lift the pizzelle out without tearing them
8. Cooling rack plus a rolling pin handle or bottle, to cool flat or shape curled pizzelle while warm

FAQ

Q: How do I know when a pizzelle is done cooking? A: Cook time depends on your iron but usually 30 to 45 seconds on a medium-hot plate. You'll see the surface go from wet looking to dry and the edges turn a light golden brown. If your iron has a light wait for it, if not open once at 30 seconds to peek. Don't overcook or they'll be bitter and too crisp.

Q: My batter looks too thick or too thin, how do I fix it? A: Batter should be pourable but not runny, like thick pancake batter. If too thick add 1 teaspoon milk or water at a time until it loosens. If too thin add 1 tablespoon flour at a time. Also make sure eggs are room temp, cold eggs can make the batter stiff.

Q: Can I swap the butter or make other flavors? A: Yes. You can replace the melted butter with 2 tablespoons neutral oil if you prefer, but texture will be a bit different. For chocolate add 2 tablespoons unsweetened cocoa powder and reduce the flour by 2 tablespoons. For almond use 1 teaspoon almond extract instead of vanilla. For lemon add 1 tablespoon finely grated lemon zest plus 1 teaspoon lemon extract or extra vanilla. For the classic anise flavor use 1 to 1 1/2 teaspoons anise extract or 1 teaspoon crushed anise seed.

Q: Why do my pizzelle stick to the iron or come out chewy? A: Sticking usually means the iron wasn't hot enough or it needs cleaning. Preheat the iron 5 to 7 minutes and wipe the plates when cool of any burnt crumbs. If they're chewy you probably undercooked them or the batter had too much moisture. Cook a few seconds longer, or add a tiny bit more flour to the batter.

Q: How do you shape pizzelle into cones or rolls and when should you do it? A: Shape them right after you remove the hot pizzelle from the iron while they're still flexible. Use a wooden dowel, cone roller, or a spoon handle and roll quickly then let cool to set. If they cool too much they'll crack so work fast. If you want flat cookies just let them cool on a rack.

Q: How should I store or freeze them and how many will this batch make? A: Store cooled pizzelle in an airtight container at room temp for up to 1 week, layer with parchment paper so they don't stick. To freeze, stack with parchment and keep in a freezer bag up to 2 months, thaw at room temp. This recipe makes about 30 to 40 standard 3 to 3.5 inch pizzelle depending on your iron size and how thin you spread the batter.

Classic Pizzelle Italian Waffle Cookies (Pizzelle Alla Vaniglia) Recipe Substitutions and Variations

Eggs: use a flax “egg” for each egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 min. It’ll make the pizzelle a touch denser so thin the batter slightly if it seems too thick.
Butter: swap 1/2 cup butter for 1/2 cup neutral oil (canola, grapeseed) or melted refined coconut oil. Virgin coconut will add a coconut note, ghee works too for richer flavor.
All purpose flour: replace with a 1:1 gluten free all purpose blend that contains xanthan gum, but cookies may be more fragile. Or use cake flour for a lighter, more tender crisp.
Vanilla extract: use one scraped vanilla bean or 1 tbsp vanilla bean paste instead of the extract. For a different flavor use 1 tsp almond extract but use less cause it’s stronger.

Pro Tips

– Whisk the eggs until genuinely pale and a ribbon forms when you lift the whisk, don’t try to fake it by whipping faster, it really makes the batter lighter. Use room temp eggs too, they incorporate way better and you’ll hit that ribbon stage sooner.

– Let the batter rest 15 to 30 minutes, it’s not wasting time, it lets the flour hydrate and relax the gluten so the pizzelle come out crisp and delicate. If the batter seems too thick after resting, fold in a teaspoon of milk at a time until it’s pourable but still dense.

– Do a test pizzelle to dial in your iron, use a small spoonful of batter and time it, then stick to that time, don’t open or flip the iron mid cook. Lightly oil the plates between batches, and shape any curled pizzelle while they’re hot, they set fast so be quick but careful.

– Store them with paper between layers in an airtight container and they’ll stay crisp, or freeze single layer on a sheet then bag them for longer storage. To revive slightly soft pizzelle, warm them in a 300 F oven for 3 to 5 minutes, watch them closely so they don’t brown.

Classic Pizzelle Italian Waffle Cookies (Pizzelle Alla Vaniglia) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Almond Pizzelle Recipe along with simple tips and creative variations that have kept these Italian waffle cookies a Christmas Eve tradition in my family.

Servings

servings

Calories

202

kcal

Equipment: 1. Large mixing bowl, for whisking the eggs and sugar, dont rush this step
2. Whisk, to beat until a pale ribbon forms
3. Measuring cups and spoons, for flour, sugar, butter, baking powder, salt and extracts
4. Sifter or fine mesh sieve, to sift the dry ingredients together
5. Pizzelle iron, preheated and lightly oiled, do a test cookie to time it right
6. Pastry brush or nonstick spray, to oil the iron before each batch
7. Fork or thin spatula, to lift the pizzelle out without tearing them
8. Cooling rack plus a rolling pin handle or bottle, to cool flat or shape curled pizzelle while warm

Ingredients

3 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 tablespoon pure vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
Powdered sugar for dusting, about 1/4 cup (optional)
Optional swap for butter: 2 tablespoons neutral oil if you prefer
Chocolate variation: 2 tablespoons unsweetened cocoa powder, reduce all purpose flour by 2 tablespoons
Almond variation: use 1 teaspoon almond extract in place of the vanilla
Lemon variation: 1 tablespoon finely grated lemon zest plus 1 teaspoon lemon extract or extra vanilla
Anise variation: 1 to 1 1/2 teaspoons anise extract or 1 teaspoon crushed anise seed for the traditional flavor

Directions

In a large bowl whisk 3 large room temperature eggs with 3/4 cup granulated sugar until pale and a ribbon forms when you lift the whisk, about 2 to 3 minutes, dont rush this step.
Stir in 1/2 cup melted cooled unsalted butter and 1 tablespoon pure vanilla extract until combined. If you prefer, swap the butter for 2 tablespoons neutral oil instead.
Sift together 1 3/4 cups all purpose flour, 2 teaspoons baking powder and 1/4 teaspoon fine salt, then gently fold the dry mix into the egg mixture just until smooth dont overmix the batter; it should be thick but pourable, like a dense pancake batter.
Let the batter rest 15 to 30 minutes at room temperature to hydrate the flour and relax the gluten; this helps make crisp, delicate pizzelle.
Preheat your pizzelle iron until very hot and brush or spray it lightly with oil. Do a test cookie first to find the exact cook time for your iron. Use about a heaping teaspoon to 1 tablespoon batter per pizzelle depending on your iron size.
Close the iron and cook each pizzelle until just golden, usually 20 to 45 seconds depending on your machine; dont try to flip the iron mid cook, just close and watch the edges.
Remove the pizzelle with a fork or spatula and cool flat on a rack to keep them crisp. To make curled pizzelle, drape a warm cookie over a rolling pin handle or bottle and shape quickly before it hardens.
Dust cooled pizzelle with powdered sugar if you like, about 1/4 cup for sprinkling, or serve plain. Theyre best the same day but will keep in an airtight container with paper between layers to stay crisp.
Variations: for chocolate add 2 tablespoons unsweetened cocoa powder and reduce the all purpose flour by 2 tablespoons; for almond use 1 teaspoon almond extract instead of vanilla; for lemon add 1 tablespoon finely grated lemon zest plus 1 teaspoon lemon extract or extra vanilla; for traditional anise use 1 to 1 1/2 teaspoons anise extract or 1 teaspoon crushed anise seed.
Storage and revive hack: freeze in a single layer on a sheet then transfer to a freezer bag for long term. To re-crisp slightly soft pizzelle warm them in a 300 F oven for 3 to 5 minutes, watch closely so they dont brown.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.