Anise Pizzelle Cookies Recipe
Crisp and delicate, these Anise Pizzelle Cookies are made with butter, sugar, eggs, flour, and anise for a traditional Italian treat.
Servings
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and cooled (1 stick)
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- ½ teaspoon anise seeds
- Pinch of salt
Instructions
Prepare the batter
- Melt the butter and allow it to cool. In a mixing bowl fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until pale yellow and slightly thickened, about 2–3 minutes.
Incorporate flavorings
- Stir the cooled butter, vanilla extract, anise extract, and anise seeds into the egg mixture until combined.
Combine dry ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just blended. Take care not to overmix.
Heat the pizzelle iron
- Preheat the pizzelle press according to the manufacturer’s instructions. Lightly grease if required.
Cook the pizzelles
- Place one heaping tablespoon of batter into the center-back portion of the heated iron. Close the lid firmly and cook for 40–50 seconds, or until the pizzelles are light golden in color.
Cool the cookies
- Remove the pizzelles carefully with a chopstick or fork and transfer to a wire rack to cool completely. They will crisp as they cool. Repeat with the remaining batter.
Notes
For a gluten-free variation, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Depending on the blend, you may need to add a touch more butter or a splash of milk to achieve the proper batter consistency.