pizzelles 2 ways: traditional anise and citrus vanilla

Pizzelles (Traditional Anise or Citrus Vanilla)

Adapted from King Arthur Flour.

Course Dessert
Cuisine Cookies, Italian
Servings 30 cookies


  • 1 3/4 cups (206 g) AP flour
  • 2 t baking powder
  • scant 1/2 t fine sea salt
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 t fiori di sicilia, for citrus vanilla cookies (for traditional anise, instead use a few drops of anise oil)
  • 1/2 cup (1 stick, 113 g) unsalted butter, melted


  1. Whisk together the flour, baking powder and salt. Set aside.

  2. Beat the eggs and sugar with a whisk until frothy and well combined.

  3. Beat in the flavoring--either the fiori di sicilia for citrus vanilla or the anise oil for traditional anise.

  4. Stir in the the flour mixture--you can still use the whisk, but do not beat, instead only mix until smooth.

  5. Switching to a spatula, stir in the melted butter.

  6. Heat your pizzelle iron according to the manufacturer's instructions. The batter will thicken a bit while it sits--that is ok. 

  7. Cook the pizzelles according to pizzelle iron's instructions. Mine take about 2 minutes--when you carefully life them off of the iron, immediately transfer to waxed paper to cool completely.

  8. Cool completely before stacking in a tin.