Recipes › Main Course › Nonnas Pizzelle Recipe

Nonnas Pizzelle Recipe

Recipe by Pedro M. A. Neves

Pizzelle are delicate Italian waffle cookies that have been treasured in Italian households for generations, especially around the holiday season. These thin, crispy treats are pressed in ornate cast-iron molds that create beautiful geometric patterns. Nonna's version combines simple pantry ingredients into elegant cookies perfect for serving with coffee or dusting with powdered sugar.

Ingredients

• 2 large eggs (100g)
• 100g granulated sugar
• 85g all-purpose flour
• 50ml whole milk
• 30g unsalted butter, melted
• 1 tablespoon vanilla extract
• 1 teaspoon anise extract (or aniseed liqueur like sambuca)
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt

Instructions

1. In a medium bowl, whisk together eggs and granulated sugar until pale and ribbony, about 2-3 minutes of whisking.

2. Add the melted butter, vanilla extract, and anise extract to the egg mixture and whisk until fully incorporated.

3. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

4. Gently fold the dry ingredients into the wet ingredients using a spatula, then fold in the milk until just combined. Do not overmix.

5. Preheat your pizzelle iron on medium-high heat for 2-3 minutes until fully heated. The iron should sizzle when a small drop of batter touches it.

6. Lightly grease the hot pizzelle iron with butter or cooking spray using a pastry brush.

7. Pour approximately 1 tablespoon (15ml) of batter into the center of the iron, close the lid gently but firmly, and cook for 30-40 seconds until golden brown.

8. Using tongs or a thin spatula, carefully open the iron and lift the hot pizzelle out onto a clean kitchen towel or cooling rack.

9. If desired, while still warm and pliable, fold the pizzelle in half or roll it around a wooden dowel to create a cone shape. Otherwise, let it cool flat on the rack where it will crisp up.

10. Repeat steps 6-9 with remaining batter, regreasing the iron between batches as needed. Cool completely before storing in an airtight container.

Substitutions

• Replace anise extract with ½ teaspoon ground aniseed or a pinch of fennel pollen for a more subtle licorice note
• Use almond milk instead of whole milk for a dairy-free version; the result will be slightly less tender
• Replace butter with vegetable oil for a vegan version, using aquafaba (3 tablespoons) whipped with ¼ teaspoon cornstarch instead of eggs
• Omit anise entirely and add 1 tablespoon of chocolate liqueur or dark cocoa powder for chocolate pizzelle

Tips

• Have all ingredients at room temperature before mixing; this ensures even incorporation and lighter cookies
• The batter should be thin and pourable, similar to crêpe batter; if too thick, add a touch more milk
• Pizzelle are best eaten fresh on the day they're made, though they store well in an airtight container for up to 5 days
• If your iron cools between uses, the cookies may not be as crispy; keep it on low heat between batches to maintain consistent results

Pizzelle originate from the Abruzzo and Molise regions of southern Italy, where they have been made for centuries using traditional cast-iron molds decorated with intricate patterns. Nonnas have passed down their own variations through generations, often adding regional touches like anise or chocolate, making these cookies a cherished symbol of Italian family traditions and holiday celebrations.

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