60min 4 ppl
Crisp Italian Pizzelle
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 8g
Carbs 55g
Fats 19g
About this dish
Brown butter and a generous hand with anise seeds distinguish these from the flat, flavourless versions — blooming the seeds in warm butter unlocks the floral, liquorice depth that defines the best traditional Abruzzese pizzelle.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttercut into cubes115 g
- Large eggsroom temperature3
Dried Goods
- Caster sugar150 g
- Plain floursifted190 g
- Baking powder1.5 tsp
- Icing sugarfor dusting
Spices & Seasonings
- Anise seeds2 tsp
- Fine sea salt0.25 tsp
Oils & Condiments
- Pure vanilla extract1 tsp
- Anise liqueur (such as Sambuca or Anisette)optional1 tbsp
- Neutral oil or cooking sprayfor greasing the iron
Utensils
- Small saucepan
- Large mixing bowl
- Whisk
- Spatula
- Pizzelle iron
- Wire rack
- Thin spatula
- Sieve
Method
1
Melt the butter in a small saucepan over medium-low heat, stirring occasionally, until it turns golden-brown and smells nutty, about 6–8 minutes. Remove from the heat, stir in the anise seeds, and set aside to cool to room temperature — the seeds will bloom and perfume the butter as it cools.
Approx. 8 minutes
2
Whisk the eggs and caster sugar together in a large bowl until pale and slightly thickened, about 2 minutes. Whisk in the cooled anise butter (including the seeds), vanilla extract, and anise liqueur if using.
Approx. 2 minutes
3
Add the sifted flour, baking powder, and salt to the egg mixture and fold with a spatula until a smooth, thick batter forms with no dry streaks.
Approx. 3 minutes
4
Rest the batter uncovered at room temperature for 10 minutes while you preheat the pizzelle iron.
Approx. 10 minutes
5
Preheat the pizzelle iron over medium heat (or plug in an electric iron) and lightly grease the plates with oil or cooking spray. Drop a heaped tablespoon of batter onto the centre of each pattern, close the iron firmly, and cook for 60–90 seconds until steam stops escaping from the sides — this is the cue that the moisture has cooked off and the pizzelle will be crisp.
Approx. 2 minutes
6
Open the iron and transfer the pizzelle immediately to a wire rack using a thin spatula — they will harden as they cool. Repeat with the remaining batter, re-greasing the iron every second or third pizzelle.
Approx. 15 minutes
7
Once fully cooled and firm, dust generously with icing sugar and serve stacked or fanned on a plate.
Approx. 2 minutes
