Description
These Anise Pizzelle Cookies are delicate Italian waffle cookies featuring a crisp texture and a distinctive anise flavor. Perfect for holiday gatherings or as a charming treat alongside coffee or tea, these cookies are easy to make with a traditional pizzelle iron and a few simple ingredients.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon anise extract
- 1/2 teaspoon vanilla extract (optional)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
Instructions
- Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar together until the mixture turns pale in color and slightly thickened, which helps incorporate air for lighter cookies.
- Add Wet Flavorings: Stir in the melted butter, anise extract, and vanilla extract if using, ensuring they are well combined to distribute flavors evenly.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening and seasoning throughout the batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Preheat Pizzelle Iron: Preheat your pizzelle iron according to the manufacturer’s instructions. If the surface is not non-stick, lightly grease the iron to prevent sticking.
- Cook Cookies: Drop about 1 tablespoon of batter onto each mold, close the lid, and cook for 30 to 45 seconds until the pizzelle turn golden and crisp.
- Cool Cookies: Carefully remove each pizzelle from the iron and transfer to a wire rack to cool completely. They will crisp up as they cool, developing their signature texture.
- Store Properly: Once cooled, store the pizzelle in an airtight container layered with parchment paper to maintain their crispness and prevent sticking.
Notes
- Ensure the butter is melted but slightly cooled to prevent cooking the eggs when it’s combined.
- If you do not have anise extract, you can substitute with a similar amount of anise seeds that are finely ground, though the flavor may be less concentrated.
- The batter should be thick enough to hold shape but still easily spoonable; if it feels too thick, add a teaspoon of milk.
- Pizzelle irons vary in heat and time needed; watch closely for optimal browning to avoid burning.
- Use parchment paper between layers when storing to keep the cookies from sticking together.
