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Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.

  • Yield: Makes about 16 cookies


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract
  • 5 tablespoons unsalted butter, melted and cooled


  1. Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.

  2. In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.

  3. Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.

  4. Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool.

Reviews Add a comment

  • Paboy271981
    30 NOV, 2008
    I LOVE these cookies. my grandmother on my dad's side used to make these ALL the time.......And they freeze REALLY well, in a zip top bag.........YUMMY