Easy to make using basic pantry ingredients, this Anise Pizzelle Recipe is the ideal addition to any dessert table. With just the right amount of anise extract, these pizzelle cookies are the perfect addition to your holiday baking and so much more!

A stack of pizzelle cookies made from an anise pizzelle recipe. — Traditional pizzelle, just like the ones in Italy!

Table of Contents

What are pizzelle cookies?

Pizzelle cookies are crispy Italian waffle cookies from the region of Abruzzo. Sometimes also known as ferratelle, neole, or cialde. This Anise Pizzelle Recipe is the traditional version using anise and oil. However, there are many flavors like Lemon Pizzelle and Chocolate Pizzelle. Some recipes swap out the oil for butter and are very similar to Norwegian Krumkake.

It’s thought that pizzelle or ferratelle may originate from an ancient Roman dessert, known as Crustulum. What is known is that in the 18th century, a traditional gift from noble families to their brides would be an iron used to make pizzelle. These were made especially for the bride, often with her initials, the family’s initials, or the family crest.

Why you’ll love this recipe

Holiday Recipe: This Italian Anise Pizzelle recipe, just like my Gingerbread Pizzelle, is ideal to include in your holiday baking.
Everyday Recipe: While this is a perfect recipe for Christmas, it’s too good to have only once a year! Put them on the table for Easter, Valentine’s Day, Mother’s Day, or Father’s Day. Whatever the occasion, these Anise pizzelle cookies are perfect!
Versatile: Anise pizzelle cookies come off the iron soft and pliable, which means you can shape them into cups, cones, or cannoli-style shells. Fill them with my cannoli filling for a no-fry Italian cannoli.
Simple: If you’re looking for a no-fuss holiday cookie that is simple to prepare, this is the one for you. All you need is a bowl and a whisk, and in just a few minutes, you’ll have the pizzelle batter ready.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

Anise extract – You can’t have an Anise Pizzelle Recipe without anise, right? I use anise extract. If it’s not available in your local grocery store, you may have to look online. Take care not to confuse it with star anise (Illicium verum), which has a different flavor.
Eggs – I prefer to use free-range eggs, but use whatever you have.
Granulated sugar – If you’re grocery store has superfine sugar (also known as caster sugar in some areas), choose it for this recipe as it dissolves easily. However, regular granulated white sugar will work just as well.
Mild-tasting olive oil – I know many recipes use butter. However, my Anise Pizzelle Recipe uses a mild-tasting olive oil. Avoid a strong olive oil. It won’t work well with this recipe.
Vanilla extract – Always choose extract, not essence. It is a little more expensive, but you’ll use less. Plus, it’s a less processed product, and you get what you pay for.

You’ll also need all-purpose flour, a pinch of salt, and some powdered sugar if you choose to give you’re anise pizzelle cookies a little sprinkle on top.

See recipe card for quantities.

Instructions

Preheat the pizzelle iron as directed in the manufacturer’s instructions for your particular machine.

Whisk the eggs and sugar in a medium bowl.

Add the olive oil and whisk until combined.

Adding anise extract and vanilla extract to beat eggs in a bowl.

Whisk in the anise and vanilla extracts.

Add the flour and salt.

A hand whisk mixing a cake batter in a bowl.

Mix to form a thick, cake-like batter.

Drop a spoonful onto the preheated pizzelle iron.

A patterned thin waffle in a waffle or pizzelle iron.

Cook until the pizzelle is lightly golden.

Lifting a soft pizzelle cookie from the iron.

Lift the pizzelle off the iron with a spatula.

Cool completely on a wire rack before dusting with powdered sugar as I do.

Marcellina’s Hint: Don’t skip preheating the pizzelle thoroughly. A pizzelle iron that isn’t as hot as it should be is often the cause of sticking. Also, if the pizzelle don’t cook thoroughly, this can be one of the reasons why pizzelle become soft.

Variations

Anise extract: Anise extract can be replaced with anise oil, if you can find it. Anise oil is concentrated. Only use half a teaspoon of anise oil for a strong flavor.
Olive Oil: Instead of olive oil, you can use the same amount of melted butter. Alternatively, use vegetable or grapeseed oil if you prefer.
Extra flavor: Include one teaspoon of anise seeds for extra fresh flavor and a little texture.

Equipment

What I love about making this Anise Pizzelle Recipe is that all I need is a bowl and a whisk. There’s no need to pull out the stand mixer or the electric mixer. Of course, if it’s easier for you, go ahead and mix the batter up with an electric mixer.

Storage

Allow the anise pizzelle cookies to cool completely before packing them into an airtight container and storing them at room temperature. Many people find that a metal tin is the best container. I have not found a problem with a well-sealed, airtight plastic container. I line the container with paper towels to absorb any excess moisture, which may help.

Top tips

Overhead view of large pizzelle cookies on a wire rack.

Don’t skip preheating the pizzelle thoroughly. A pizzelle iron that isn’t as hot as it should be is often the cause of sticking.
Depending on your pizzelle iron, you may want to grease the cooking surface with a little oil or butter before heating. This only needs to be done once before cooking. If you have a non-stick iron, it may not need any pre-greasing at all. Check the manual that comes with your iron for the correct instructions. Cooking sprays should be avoided.
My Anise Pizzelle Recipe uses no baking powder. I have tested this recipe with and without baking powder and have found no difference. The pizzelle iron that I use makes thin pizzelle. If the iron you’re using makes thick pizzelle, add 3 teaspoons of baking powder.
The batter should be thick like cake batter. If it runs off the spoon, add a touch more flour. A runny batter can be the cause of soft pizzelle.
When you close the iron, the batter will hiss and produce a lot of steam. It’s important that the moisture escapes properly, so the cookies become crisp. Too much moisture means the pizzelle will be soft and limp.

FAQ

How were pizzelles originally made?

Before electricity, pizzelle irons consisted of two hinged iron plates with long handles. The irons were made by the village blacksmith and often embossed with the family’s initials, family crest, flowers, wheat, or other symbols that may reflect the village or family.

These irons were heated over coals or a fire. Once hot, a simple batter of eggs, sugar, flour, oil or lard, and some anise or fennel seeds was spooned into the middle. The iron was closed and placed back over the heat. Both sides needed to be cooked.

It is said that the women prayed the Hail Mary as the pizzelle cooked. When the first half of the prayer was said, the iron was flipped. The second half completed the timing, and by the end of the Hail Mary, the pizzelle should be ready. It was a devotion, but also a good timing system!

How much anise oil to use in pizzelles?

If you’re using anise oil instead of extract, use just half a teaspoon to begin with. Anise oil is much more concentrated than anise extract. You can always add a little more if you prefer a stronger flavor. What is just right for me may be too strong or not have enough flavor for you.

What makes pizzelles soft?

There are a few reasons why your pizzelle may be soft. Firstly, there may be too much moisture in the batter. This can happen if more anise extract is added, or the eggs may be very large. Ensuring the pizzelle iron is fully heated prevents soggy pizzelle, as does cooking them long enough to make them lightly golden brown and crispy. Lastly, cooling the pizzelle completely before storing is essential. I almost forgot – humidity is also guaranteed to make your pizzelle soft.

Serving Suggestions

Pizzelle cookies stack with a broken one in the front.

Once you’ve made this delicious Anise Pizzelle Recipe, there are endless ways to serve them. Have them with a coffee or Italian hot chocolate. Serve them alongside desserts like Mascarpone Ice Cream. Sandwich them together with Nutella or make my Pistachio Cream Recipe to use instead.

The wonderful thing about pizzelle cookies, which everyone in Abruzzo knows, is that they can be eaten at any time of the day and are perfect for any occasion. It’s truly the perfect cookie!

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