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“These are really good Pizzelles. I found the recipe in a cookbook called The Frugal Gourmet Cooks Italian. I use Watkins Vanilla in mine, but you're welcome to use Anise if you prefer. These are traditionally made at Christmas time, but we like them all year long. If everything is uniform the yield is probably close to 5 or 6 dozen pizzelles. They keep very well in a plastic bag or covered plastic container. Prep. time and yield are approximate. You'll need a Pizzelle iron for this recipe. I use an electric model and plug it in prior to mixing the batter. It's heated and ready to use when I get the batter made. Spray tops and bottoms of mold with Pam (lightly) each time you add new batter to molds.”
60 pizzelles

Ingredients Nutrition


  1. Beat eggs and sugar together until thickened and pale.
  2. Add the cooled melted margarine and vanilla or anise.
  3. Sift in flour and baking powder and mix until smooth.
  4. Place a heaping Tbspn.
  5. of batter in center of mold, close lid, and cook for 30-60 seconds.
  6. Remove Pizzelle carefully with a fork and lay on flat surface till cool.
  7. These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.

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