Thursday, October 7, 2010


   Pizzelle originate from the Abruzzo region of Italy and have been around since Roman times. This flat and thin waffle was usually reserved for special holidays and weddings. I should know, because my mom would  literally make a hundred at a time and even more when it was time to contribute to the sweet table at someone's special event like you guessed it, a wedding or shower. The following recipe is my attempt at interpreting her original recipe with universal measurements and less gargantuan proportions. My recipe, much to mom's dismay, didn't produce the thinner version in which she takes so much pride. Regardless, you will not have any problem polishing off these beauties,  especially when every Italian's favourite spread, Nutella, is sandwiched between two crispy Pizzelle.

3 cups sifted all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sugar
6 eggs
1 cup vegetable oil
1/2 teaspoon anise extract
1/2 teaspoon vanilla extract
1-2 tablespoons Galliano liqueur or any vanilla based liqueur

Add the sifted flour, baking powder and cinnamon to a large mixing bowl. In a separate bowl beat 6 eggs and add the oil, liqueur, anise and vanilla extract and beat to incorporate the ingredients. 
Add the wet ingredients, into the dry ingredients, and beat to blend.You should obtain a silky and sticky dough as illustrated below:

Grease and pre-heat an electric pizzelle iron and drop a tablespoon of of the dough on the griddle. Cook until golden brown, about  3-4 minutes depending on your appliance. Remove with a spatula. Makes about 24- 4-5" pizzelle.


  1. Qué bonitas son! me encantan! :) besos

  2. Molto bellisimi! They look amazing, especially with all that Nutella oozing out. So my next kitchen gadget is definitely going to have to be a Pizzelle Iron, don't own one yet but need one now after seeing these!

  3. Thanks Ava. I'm sure the Nutella filled pizzelle would be a big hit with your kids.

  4. YUMMY! My grandma loved these cookies. We could get 'em at a little Italian bakery and they would disappear so fast bc they were so tasty.

  5. I would just have to use regular waffles, but adding the nutella is such an interesting idea. I will have to try it next time!

  6. Even more simple and delicious, nutella oozing out of hot brioche or white bread toast....breakfast of champions!!

  7. Joyce, Somehow I missed your comment, and apologize for my late response. I's so happy that the recipe brings back fond memories of those special moments with your grandmother. Thanks for taking the time to share,

  8. Tasty, I love cinnamon and, honestly, have not yet had them in pizzelle here (must be a family or specific town thing). In l'Aquila we call them ferratelle - the name changes from town to town too, but he basic concept is good. Nutella or marmalade or just plain simple. Thanks for spreading the word.

  9. Joshua, thanks for the thumbs up on the pizzelle post. Can't wait to follow your blog posts.