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Pizzelles II Recipe

Recipe by Pedro M. A. Neves

Pizzelles II are delicate Italian waffle cookies made with a crispy exterior and tender interior, traditionally prepared during festive occasions and holidays. These thin, ornate treats are cooked on a specialized pizzelle iron, creating beautiful decorative patterns on each cookie. Perfect served plain, dusted with powdered sugar, or rolled into cones while warm.

Ingredients

• 2 large eggs
• 200g (1¾ cups) all-purpose flour
• 100g (½ cup) granulated sugar
• 85g (6 tablespoons) unsalted butter, melted
• 60ml (¼ cup) whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon anise extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
• Powdered sugar for dusting (optional)

Instructions

1. In a medium bowl, whisk together eggs and granulated sugar until pale and thick, approximately 2 minutes.

2. Stir in melted butter, milk, vanilla extract, and anise extract until fully combined and smooth.

3. In a separate bowl, combine flour, baking powder, and salt.

4. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

5. Preheat the pizzelle iron according to manufacturer instructions, typically 1-2 minutes until indicator light shows ready.

6. Lightly butter or spray the iron plates. Pour 1 tablespoon of batter into the center of the lower plate.

7. Close the iron lid firmly and cook for approximately 45 seconds to 1 minute until the cookie is golden and crisp.

8. Carefully remove the pizzelle with a thin spatula and place on a wire rack to cool completely.

9. Repeat steps 6-8 with remaining batter, allowing the iron to reheat between batches.

10. Once cooled, dust with powdered sugar or store in an airtight container for up to 5 days.

Substitutions

• Substitute anise extract with 1 teaspoon of fennel seeds, finely ground, for a more pronounced licorice flavor
• Use coconut oil or light olive oil instead of butter for a dairy-free version
• Replace ½ teaspoon of vanilla with almond extract for a different flavor profile
• Substitute ½ cup (120ml) of the milk with orange juice for a citrus variation

Tips

• Ensure the pizzelle iron is adequately preheated before the first batch; underheated irons will produce cookies that stick and don't crisp properly
• Keep cooked pizzelles warm and pliable for only 10-15 seconds before removing; once they cool completely on the iron, they become fragile and difficult to extract
• If you prefer rolled pizzelle cones, work quickly and roll the warm cookie around a wooden dowel or cone mold immediately after removing it from the iron
• Store completely cooled pizzelles between parchment paper layers in an airtight container to prevent them from sticking together

Pizzelles are traditional Italian wafer cookies with origins in Southern Italy, particularly in the Molise and Calabria regions. They have been prepared for centuries, especially during Easter and other celebrations, using specialized cast-iron molds that create the distinctive decorative patterns that characterize these beloved treats.

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