Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and only requires a handful of ingredients. The pizzelle turn out light, crisp, and perfectly flavored with a hint of lemon and vanilla—or whatever flavor I decide to add that day. They make a wonderful gift, store beautifully, and can even be shaped into cones or bowls for serving with gelato or cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 eggs
3 tablespoons extra virgin olive oil or sunflower oil
1.5 cups (187.5 g) all-purpose flour, sifted
3 tablespoons (36 g) sugar
1 lemon rind, grated
1 pinch salt
1 pinch cinnamon (optional)
Anise extract as desired (optional)
Butter as needed (optional)
Vanilla extract or almond extract as desired (optional)

Directions

Step 1
In a large bowl, I combine the eggs, sifted flour, sugar, salt, and any flavorings I want to use—like lemon zest, cinnamon, vanilla, or anise extract.

Step 2
Using either a whisk or an electric mixer, I blend everything together until smooth. Then, I slowly add the oil while mixing. The batter should be thick, smooth, and not too runny.

Step 3
I let the batter rest for about 30 minutes to allow the ingredients to meld and the texture to settle.

Step 4
I lightly grease my pizzelle iron or waffle maker with butter or a touch of oil spray, then heat it on the stove or plug it in if it’s electric.

Step 5
When the iron is hot, I place about a spoonful of batter in the center and close the lid firmly. I cook each pizzelle for about 20–30 seconds, or until golden brown and crisp.

Step 6
Using a fork or spatula, I gently remove the pizzelle and place them on a wire rack to cool. As they cool, they become wonderfully crisp.

Step 7
Once cooled, I either enjoy them plain or sprinkle them with powdered sugar. Sometimes, I spread them with chocolate, hazelnut cream, honey, or jam for extra indulgence.

Servings and Timing

This recipe makes about 10 pizzelle and takes roughly 20 minutes in total—10 minutes of prep time and 10 minutes for cooking. It’s ideal for when I want a quick dessert that feels homemade and special.

Variations

I often change the flavor by swapping lemon zest for orange zest, or by adding almond or anise extract for a more traditional taste. For chocolate pizzelle, I add a tablespoon of cocoa powder to the batter. If I want to make waffle cones, I roll the pizzelle around a cone mold immediately after removing them from the iron while still warm.

Storage/Reheating

I store cooled pizzelle in an airtight container at room temperature for up to 2 weeks. They stay crisp if kept away from humidity. If they soften, I pop them in a 180°C (350°F) oven for 2–3 minutes to re-crisp them.

FAQs

Can I make pizzelle without a pizzelle iron?

Yes, I can use a nonstick waffle maker, though the texture and pattern will be slightly different.

How do I keep pizzelle crispy?

I cool them completely on a wire rack and store them in an airtight tin or container without stacking them while warm.

Can I make them gluten-free?

Yes, I use a good-quality gluten-free flour blend—just make sure it’s one meant for baking.

Can I freeze pizzelle?

Yes, I freeze them layered with parchment paper in an airtight container for up to a month. I let them come to room temperature before serving.

How do I make them softer or chewier?

I slightly undercook them and store them in a sealed container while still a bit warm to retain some moisture.

Can I make chocolate pizzelle?

Yes, I add 1 tablespoon of unsweetened cocoa powder and an extra teaspoon of sugar to the batter.

Can I flavor pizzelle with coffee or spice?

Absolutely. I sometimes add espresso powder or spices like nutmeg or cardamom for a twist.

Can I use butter instead of oil?

Yes, melted butter can replace oil—it gives a richer flavor and a slightly denser texture.

What’s the best way to serve pizzelle?

I love serving them with coffee or espresso, or using them as a base for ice cream sandwiches.

Can I shape them into cones or bowls?

Yes, I shape them right after cooking—while still hot and pliable—by wrapping around a mold or pressing into a small bowl.

Conclusion

These Authentic Pizzelle are a timeless Italian classic I’ll never tire of making. Crisp, light, and delicately flavored, they’re as beautiful as they are delicious. Whether I enjoy them plain, dusted with sugar, or topped with something sweet, they always bring a little taste of Italy to my table—and plenty of smiles to those I share them with.