Pizzelles
Pizzelles are my favorite cookie…Hands down!
When I was a “kid” first working, I met a woman named Betty whose family had previously had a bakery in South Philly. South Philadelphia is known for some amazing bakery’s and food!! One day Betty brought in Pizzelles to pass out to those working at the branch. One bite later I-was-smitten!
To me Pizzelles do not taste like any other cookie…I had never had them prior and I knew then and there that they needed to be a part of my life! Betty used the old family bakery recipe which called for Anise oil instead lieu typical Anise seeds.
Betty gave me the recipe (which I have to say yielded 48 dozen…yikes). At one time her family owned a huge center city Philadelphia bakery and these Pizzelles was one of its popular items) and a bottle of her “precious” Anise oil, which at the time was not readily available. I still have the original recipe card, taped in my oldest, falling apart, cookbook on the back cover. To me something like this is one of the most wonderful things about cooking…I can’t remember Betty’s last name or to much about her and I know she is no longer among us as she was older and her health wasn’t the best 20+ years ago when she shared this recipe BUT I remember her EVERY time I make these…I see her face and remember her kind spirit and someday I hope many of my friends and family do the same for some of the recipes I have shared 🙂
I seriously do not know how many dozen Pizzelles I have made since then or how many dozen Pizzelles I have eaten since then (lots and lots and I have loved every one)but one thing I do know is that they are my favorite cookie! My kids and husband love them as well! My trusty Villaware Pizzelle Maker has been by my side ever since ..gotta love it when a product exceeds your expectations!
Over the years aI have also made variations to the original recipe including this fun twist that my kids enjoy!
Pizzelles
Ingredients
- 1 dozen eggs
- 3 cups of sugar
- 2 cups of vegetable oil
- 1 1/2 teaspoons Anise oil
- 6 cups of flour
- 1/2 tsp salt
Instructions
- Blend eggs and sugar until smooth . Add in oil and Anise oil and blend well. Add in flour and salt, blend well. Let the batter sit for 6 hours or overnight in your refrigerator, covered, to allow flavors to blend.
- Make your Pizzelles according to your Pizzelle iron's instruction.
Notes
If you want to turn some of the Pizzelles into a fun edible holiday craft for the kids (or they want to make some to gift) why not fold a few dozen Pizzelles like a “taco” when you take them off the iron. Then once cooled, melt some chocolate and let them dip and decorate!
Line a few baking sheets with parchment paper, set out the melted chocolate and decorations like mini marshmallows, sprinkles, crushed candy canes, seasonal candies mini chocolate chips or whatever you dream up and let them have at it. Once they are finished, let them harden in your cold garage or refrigerator.
For more fun Holiday treats to make with your kids, click here.
Enjoy my very favorite cookies!!!
Colleen
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Amy says
I have never heard of Pizelles, but they look so beautiful and airy! And even more, I love the story that goes with them–the best culinary tales are those that have a bit of kindness and a few generations thrown in. 🙂
Question: where does one find a Pizelle iron?
Wendy says
Amazon has a wide selection.
Karen says
You just have to google pizzelle makers. They have them in stores al over like Walmart, Tartet, and Bed and Bath. Also on Amazon or some used ones on EBay.
Carrie says
Online or in Italian specialty stores.
breadandputter says
So beautiful! Someone brought these to a Christmas party I attended this year and people went crazy for them.
Robyn says
I've bookmarked this recipe, Colleen! Such beautiful cookies and so delicious. I need to pick up a pizzelle iron the next time I'm at Williams-Sonoma.
Karen says
Can you cook on waffle maker
Colleen says
I have never done this, however, I would say no. Pizzelle’s are very thin. I don’t think the waffle maker could replicate that. And trust me I use the waffle maker for more than just waffles (lol…quesadillas are the BEST in a waffle maker). When it comes to a pizzelle maker, they last forever. So if you do pick one up, you most likely will pass it down to the next generation 🙂
Maureen says
Is this recipe for crispy or soft (cake like) pizzelles. I am looking for a recipe for the soft ones.
Teresa says
Colleen,
My mother was an Italian lady from South Philly and we made Pizzelles every Christmas and Easter. But, my mother and grandmother’s recipe calls for butter instead of oil. We can also split the recipe into a 3 egg batch, 6 egg batch or the 12 egg batch. My cousin also makes them and she rolls them into a hallow tube and fills them with a mixture of ricotta cheese, chocolate chips and 10X sugar and makes the Italian treat Canoli. For a variation you should try this. They are great.
Colleen says
Love South Philly!! Stuffing them like a cannoli sounds delicious! I always think of halving the recipe but I swear, no matter how many I make…There are never enough.
Erica says
Colleen I’m so glad I found this recipe. Because I trust my hometown pastry and food more than any other place in the world. I’m a south philly born and raised.
Colleen says
Philly girl high-five! You will LOVE these Erica! I am literally thinking of making my first batch this weekend for Thanksgiving…which I never do this early but I am dying for some! Happy Holidays!
Elizabeth says
I’m surprised oil is used we use margarine/butter. Have you tried with margarine?
Colleen says
I have not. This recipe was given to me by a now-closed famous Philadelphia bakery family. I have never deviated from the recipe since I am smitten!
Honestly, I have never even purchased margarine. I am a butter girl all the way. Let me know if you do switch it up and how it goes. Thanks!
Angela says
I have same recipe handed down my generations they used crisco in the old days and I use butter taste the same thin crispy delicious…my recipe also adds vanilla with the anise oil
Colleen says
I have never used butter, I should try it and see the texture difference (if any). Just made the first batch of Christmas 2019 a couple of days ago and my teen daughter said to add in some of the homemade vanilla syrup I had made a few days prior so I did, lol! Sorta like adding vanilla!
Colleen says
I have only used anise oil. I get mine from an Italian deli by me. YOu would fine it at any Italian deli or on Amazon. Some grocery store may carry it like Wegmans.
Erica says
Colleen did you use regular regular measuring cups or a baking scale ? I’m in the process of doing the flour.
Colleen says
Hi Erica, regular baking measuring cups.