Authentic Italian Pizzelle Cookie Recipe with Anise
https://easyhomemaderecipes.caGrowing up, smelling Italian Pizzelle Cookies with Anise meant that there was a special occasion around the corner like Easter holidays or Christmas time. Mom always had her little recipe book with her top secret original recipes that were tried and true.The pizzelle cookie is not only an easy cookie recipe to make but it's a classic Italian cookie that you'll find at special occasions.If you like pizzelle cookies, then you'll love some of my other classic Italian cookie recipes like Italian Peach Cookies, Italian Frappe or Cioffe Pastries, Italian Butter Cookies, Soft Amaretti Cookies or my mom's Almond Crescent Cookies.
Affiliate Disclosure
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cup vegetable shortening Crisco, cooking spray or unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1 tbsp anise extract see notes for substituting anise oil and anise seeds.
- 1 tsp sambuca liquor or grappa
- 2 tsp baking powder
- 1½ cups all purpose flour
- ¼ tsp vegetable oil to grease pizzelle iron
Instructions
- Melt Crisco vegetable shortening and set aside to cool to touch.½ cup vegetable shortening
- In a small bowl mix eggs and sugar. Add anise and sambuca and cooled shortening.4 large eggs, 1 cup granulated sugar, 1 tbsp anise extract, 1 tsp sambuca liquor
- Add baking baking powder to egg mixture.2 tsp baking powder
- Add flour to egg mixture a little at a time until you get the consistency you prefer. Maintain a runny batter for easy spreading or piping or add more flour for a pizzelle batter that is scoopable.1½ cups all purpose flour
- Heat up pizzelle maker and grease use a basting brush or paper towel dipped in oil. Scoop (about 2 tbsps of batter), drizzle or pipe pizzelle batter onto centre of pizzelle plates, close pizzelle maker and let cook for 1 to 2 minutes until you get a light golden brown color.¼ tsp vegetable oil
- Using a dull knife or offset spatula transfer the pizzelle to a cooling rack to cool completely
Nutrition
Serving: 3Calories: 106kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 46mgPotassium: 19mgFiber: 0.2gSugar: 8gVitamin A: 43IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
