A simple, crisp cookie with a clear anise taste. Read the short guide below.
introduction
Anise Pizzelle Cookies are thin, crisp, and lightly flavored with anise. They bake fast and taste great with coffee or tea. If you like delicate cookies like rose and pistachio shortbread cookies, you may enjoy these pizzelles too.
why make this recipe
Make this recipe because it is quick and uses few ingredients. The cookies are crisp, pretty, and perfect for parties or a quiet snack. They give a clean anise flavor without needing many steps. If you prefer sweet sandwich style treats, try a different shape like vanilla sandwich cookies as another option.
how to make Anise Pizzelle Cookies
This recipe is simple and direct. Whisk wet ingredients, mix dry ingredients, then combine. Heat your pizzelle iron, add batter, and cook until the pattern is clear and the cookie is golden. The batter is smooth and easy to work with, similar in ease to making other simple cookie batters such as chewy molasses cookies. Follow the steps below in the Directions section for exact timing.
Ingredients :
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup melted butter
- 2 teaspoons anise extract or ground anise seeds
- 2 teaspoons baking powder
Directions :
- In a bowl, mix your dry ingredients.
- In another bowl, whisk your eggs, sugar, and melted butter until combined.
- Slowly add the dry ingredients to the wet ingredients and mix until smooth.
- Preheat the pizzelle iron to medium heat.
- Pour a tablespoon of batter onto each side of the iron, close it, and bake for 30 seconds to 1 minute.
- Let the pizzelles cool on a wire rack before serving.
how to serve Anise Pizzelle Cookies
Serve pizzelles plain or dust them with a little powdered sugar. You can roll them while warm to make cookie cannoli shapes or leave them flat for a crisp cookie. They go well with coffee, tea, or a small scoop of gelato. For tips on texture and serving, see advice on the secret to chewy cookies which also helps understand crisp vs. chewy results.
how to store Anise Pizzelle Cookies
Store cooled pizzelles in an airtight container at room temperature for up to one week. Keep them in a single layer or use parchment between layers to avoid sticking. For longer storage, freeze in a sealed container for up to two months. Thaw at room temperature before serving.
tips to make Anise Pizzelle Cookies
- Use room temperature eggs for a smooth batter.
- Do not overfill the iron; one tablespoon is enough for a thin cookie.
- If you want crisper cookies, bake a few seconds longer. For a softer end, reduce time. For more on cookie texture, read the secret to chewy cookies.
- Cool on a wire rack to keep them crisp.
- Clean the pizzelle iron after it cools to keep the pattern clear.
variation (if any)
- Add a small amount of lemon or orange zest with the anise for a fresh bright note.
- Replace anise extract with vanilla for a milder flavor.
- Sprinkle chopped nuts on warm pizzelles before they set for a textured bite.
FAQs
Q: Can I use anise seeds instead of extract?
A: Yes. Use ground anise seeds or finely crushed whole seeds. Start with 2 teaspoons and adjust to taste.
Q: How long do pizzelles stay crisp?
A: Stored in an airtight container, they stay crisp for about one week.
Q: Can I make the batter ahead?
A: You can make batter and keep it in the fridge for one day. Stir before using.
Q: Do I need a special iron?
A: Yes, a pizzelle iron gives the classic thin shape and pattern. You can use a waffle iron but results will differ.
Q: Can I make them larger or smaller?
A: Yes. Use more or less batter per cookie and adjust cooking time a little.
Anise Pizzelle Cookies
Ingredients
Method
- In a bowl, mix your dry ingredients.
- In another bowl, whisk your eggs, sugar, and melted butter until combined.
- Slowly add the dry ingredients to the wet ingredients and mix until smooth.
- Preheat the pizzelle iron to medium heat.
- Pour a tablespoon of batter onto each side of the iron, close it, and bake for 30 seconds to 1 minute.
- Let the pizzelles cool on a wire rack before serving.