Tiffany R. Coffman
Original recipe yields 6 servings
Based on a 2,000 calorie diet
I just bought a pizzelle maker and have been experimenting with different recipes. These turned out great........ thin and crispy. We loved them! They're addicting. Thanks!
My grandparents used to make pizzelles and have them fresh and ready for us when we visited. When my grandmother passed away, I got the pizzelle iron but no recipe! This recipe has the head-on...
These came really good! But I only added 3 cups of flour instead of 3 1/2 and put anise extract instead of Lemon Zest. I also put about a tablespoon of anise seeds.
"Purists" who swear by anise when making a pizzelle don't know what they're missing when they refuse to accept other flavors. This recipe is awesome! I also made it with the zest of clementine...
This recipe is for someone who wants an "Italian Like" cookie. If you want the real thing, omit the lemon zest and add 1 to 2 tsp. anise extract or 1 tsp. anise oil.
Excellent recipe. My family has been making these for a hundred years. Another good flavor to use is Anise in about the same quantities as the other flavors. My company loves them!
Delicious! We cooked them about 20 seconds then rolled them while still hot... added a sweetened ricotta filling for a "canolli." Best snowed-in day ever!
Almost identical to my grandmother's recipe from what I can tell. Delicious. even made a batch of dough the day before I baked them to save some time.