Description
This recipe for Anise Pizzelle Cookies provides a delightful, crisp Italian wafer cookie flavored with fragrant anise extract and a hint of vanilla. These traditional cookies are quick to prepare and perfect for serving with coffee or tea, or enjoying as a light sweet snack.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon anise extract
- 1/2 teaspoon vanilla extract (optional)
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
Instructions
- Beat eggs and sugar: In a large bowl, beat the eggs and sugar together until the mixture is pale and slightly thickened, creating a light and fluffy base.
- Add melted butter and extracts: Stir in the melted butter, anise extract, and vanilla extract if using, mixing until well combined.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Preheat pizzelle iron: Heat your pizzelle iron according to manufacturer instructions. If it is not non-stick, lightly grease the surfaces with butter or cooking spray.
- Cook pizzelle cookies: Drop about 1 tablespoon of batter onto each mold. Close the lid and cook for 30 to 45 seconds until the pizzelle are golden brown and crisp.
- Cool cookies: Carefully remove the pizzelle and let them cool on a wire rack. They will crisp further as they cool.
- Store properly: Store the cooled pizzelle in an airtight container layer with parchment paper to prevent sticking and maintain crispness.
Notes
- Do not overmix the batter to keep the cookies light and tender.
- If your pizzelle iron is not non-stick, be sure to grease it well to prevent sticking.
- Anise extract can be substituted with anise seeds ground finely for a more intense flavor.
- Pizzelle cookies crisp up as they cool, so allow sufficient time before storing.
- Store pizzelle cookies in an airtight container layered with parchment paper to keep them crisp for up to one week.
