Pizzelles II

Pizzelles II

127 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  BETORKAR

“An thin traditional anise flavored Italian cookie made with a pizzelle iron.”

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Adjust Servings

Original recipe yields 3 dozen



  1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
  2. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

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Reviews (127)

Rate This Recipe


I NEED HELP!! The cookies do not harden for me, they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers, why aren't they getting hard for me?? Someone please help me with this, have ruined so many batches of these already!



The batter is delicious, but I can't get them to crisp up. Can anyone tell me what I am doing wrong? I'm following the recipe, and cooking them to a golden brown, but they stay soft. Help!



This is the pizzelle recipe that my family has used for years! I'm glad to see it here! I do use melted butter instead of margarine, but otherwise make mine exactly as written in this recipe. These are light and delicious! Make sure to sift the flour and baking powder together before adding - it makes the pizzelles lighter.

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Amount Per Serving (18 total)

  • Calories
  • 270 cal
  • 13%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Pizzelles I


next recipe:

Anise Drops