Aunt Phillomena’s Pizzelle Recipe (2024)

Stove top: one Hail Mary on each side. Non-Catholics will just have to ask a friend or look it up!

I was taught how to make these by my Italian mother-in-law and this batter is much too thick to make the wafer thin cookies I’m expecting. I like to add milk or extra water to make it closer to crepe batter. I also add a couple of tablespoons or more of brandy- we always had Grande Marnier from an uncle at the holidays so that’s what we use. But any brandy is fine. And we always use anise!

For chocolate pizzelles, I add 1/4 C cocoa, 1/4 C additional sugar with the dry ingredients. I use almond flavoring rather than anise. Maybe not traditional, but a big hit around our family.

You use it like a waffle iron. I like to place a tablespoon of batter slightly above center, seems to make for the most perfectly shaped ones.

I love these. They remind me of my mother. Instead of anise extract I use the same amount (rounded) of cracked anise seeds.

The salt should be 3 grams, not 6. The standard conversation amount of 6 grams of salt is one teaspoon.

Don’t overwhip the eggs. Reduce the sugar slightly. 1:15 in the iron

I’ve made a few batches of these. Used anise oil and vanilla in one batch, fiori di sicilia and lemon extract in another, and all vanilla in a third. All delicious!

Excellent recipe. Made different batches with all vanilla, vanilla and anise oil, and lemon paste and fiori di sicilia.

I thought it needed more anise, and either some liquid (will probably try with a tablespoon or two of brandy next time) or more batter. Mine with 1 T were small; if I locked the lid they stayed a bit thinner but seemed too thick to me.

I’ve been making pizzelles for probably 50 years. A few years ago I tired of the 2 spoon method of delivery to the iron. Now I roll the dough into balls, the size depends on your pizzelle iron. Better portion control and quicker, especially if you have a Quattro iron. I also often make all the batters at once (lemon, nutmeg, anise) and refrigerate until I’m ready to “bake.”

My family adopted our pizzelle recipe from my Italian Auntie. It is not Christmas without them. Our recipe seems similar to your aunt's. However, we use corn oil instead of butter, whiskey, and always add the flour last, little by little so the batter is not too thick. Oh yeah, and a half a bottle of anise!

Very good, easy recipe. Nice batter. One (mostly) level tablespoon made a full-size pizzelle. My husband said it needed more anise, I think it was perfect. We made these on my Italian mother’s pizzelle maker, it brought back very warm memories of her. This is going to be my go-to pizzelle recipe from now on.

Use anise oil not extract. Bump up the anise to 1 tsp and the vanilla to 2 tsp. Add milk, water or Grande Marnier to make a thinner batter which will make a crisper cookie. For chocolate pizzelles, add 1/4 C cocoa, 1/4 C additional sugar with the dry ingredients. Yse almond flavoring rather than anise.

1/4 teaspoon of anise OIL (not extract)

Actually 2 cups flour2 tsp baking powder!!!!

Use oil of anise rather than anise extract for stronger, better flavor. Not easy to find in stores, but Amazon has it. So good!

First attempt was awful. Second attempt I used half the salt and half the baking powder, doubled the vanilla while eliminating the anise extract, and the result came out perfect and delicious.

I was taught how to make these by my Italian mother-in-law and this batter is much too thick to make the wafer thin cookies I’m expecting. I like to add milk or extra water to make it closer to crepe batter. I also add a couple of tablespoons or more of brandy- we always had Grande Marnier from an uncle at the holidays so that’s what we use. But any brandy is fine. And we always use anise!