Pizelle Cookies Recipe: Crispy Italian Waffle Treats

Crispy, aromatic Italian waffle cookies made with anise and vanilla extracts for a traditional flavor profile. Delicate yet satisfying, these patterned wafers are perfect for holidays, coffee pairings, or elegant gifting. Their shattering texture and subtle sweetness make them a versatile treat for both cookies and confections.

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Course: cookies

Cuisine: Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 110kcal

Author: Samantha Jones

Ingredients

4 large egg whites
1/2 cup granulated sugar
1 cup unsalted butter, softened
1/4 teaspoon anise extract
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons milk

Instructions

Preheat pizelle maker according to manufacturer's instructions.
In a mixing bowl, beat egg whites and sugar until light and fluffy.
Fold in softened butter until smooth and shiny.
Mix in anise and vanilla extracts.
Sift flour into the batter and gently incorporate while adding milk for a thin, pourable consistency.
Using a small amount of batter at a time, spread onto the heated pizelle iron.
Cook for 1–2 minutes until golden and crisp.
Lift cookies off the iron and stack them on parchment paper to cool.
Repeat with remaining batter, working quickly before the iron cools.

Notes

Use a small metal spatula for easy lifting from the iron. Adjust milk quantity for desired batter thickness—thinner batter spreads more easily. For vegan version, substitute aquafaba for egg whites.

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