Ingredients:

  • 3 large Eggs (room temperature)
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter, melted and cooled
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Anise Extract or 1/4 teaspoon Anise Oil
  • 2 cups All-Purpose Flour, sifted
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Fine Sea Salt
  • Non-stick cooking spray or vegetable oil (As needed)

Instructions:

  1. Melt the butter and set it aside to cool slightly to room temperature.
  2. In a large bowl, whisk the eggs and sugar together until the mixture is pale, creamy, and ribbony (about 2-3 minutes with an electric mixer).
  3. Gently whisk in the cooled melted butter, vanilla extract, and anise extract until fully combined.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; the batter will be thick, almost like a soft drop dough.
  6. Cover the bowl and let the batter rest at room temperature for at least 30 minutes (or up to 2 hours). This resting period is crucial for crispness.
  7. Heat the pizzelle iron according to the manufacturer’s instructions. Lightly brush or spray the cooking surface with oil if necessary.
  8. Using a small tablespoon or designated scoop (about 1 heaping teaspoon to 1 tablespoon), place the batter slightly toward the back of the center of each pizzelle mould.
  9. Immediately close the iron, pressing down gently but firmly to spread the batter.
  10. Cook for approximately 30–45 seconds, or until the steam subsides and the cookies are uniformly golden brown. Adjust cook time based on desired crispness.
  11. Using a wooden skewer or thin spatula, carefully lift the hot pizzelle out of the iron. Transfer them to a wire rack in a single layer to cool completely.
  12. If shaping into cones or cannoli shells, roll the hot pizzelle immediately around a wooden dowel or cone mould before they harden (within 10 seconds of removal).
  13. Allow the cookies to cool for at least 30 minutes until fully hardened and crisp. Store in an airtight tin or container layered with parchment paper for several weeks.