Q1: Why are my pizzelle soft and chewy, not crispy?

The two most common culprits are that you underbaked them or you stored them improperly. It is absolutely crucial that you bake them until the steam has completely stopped coming out of the iron. This is the sign that all the moisture has evaporated. Then, you must store them in a completely airtight container to prevent them from absorbing moisture from the air.

Q2: Do I really need a pizzelle iron?

Yes, 100%. This is a special, "pressed" wafer cookie, and the pizzelle iron is the only tool that can create the signature, paper-thin, and beautifully embossed "snowflake" pattern.

Q3: Why are my pizzelle sticking to the iron?

The most common culprit is that your iron was not hot enough when you added the batter, or it wasn't oiled properly. Be sure to let your iron preheat completely, and to brush it lightly with oil before the first cookie (and again if they start to stick).

Q4: Can I make these nut-free?

Yes! This recipe is naturally nut-free.

Q5: Can I add chocolate to these?

Yes, absolutely! For a beautiful, decadent twist, you can dip half of the cooled cookie in melted dark or white chocolate and add some festive sprinkles.

Pizzelle (An Easy & Crispy Italian Holiday Cookie!)

A classic, simple recipe for traditional Italian Pizzelle. These are thin, crisp waffle cookies made in a special iron, flavored with either vanilla or anise, and perfect for holidays or celebrations. The batter is a simple, smooth mixture of eggs, sugar, melted butter, and flour.

Author: Evelyn

Ingredients

3 large eggs
¾ cup white sugar
½ cup butter, melted
1 tablespoon vanilla or anise extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil, or as needed

Instructions

In a large bowl, beat the eggs and sugar with an electric mixer until thick.
Stir in the melted butter and the vanilla or anise extract.
In a separate bowl, sift together the flour and baking powder.
Blend the dry ingredients into the batter until smooth.
Heat the pizzelle iron according to the manufacturer’s instructions.
Lightly brush the iron with vegetable oil.
Drop about one tablespoon of batter onto each circle on the iron.
Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron and the cookies are lightly golden.
Carefully remove the cookies from the iron and transfer them to a wire rack to cool completely.
Repeat the process with the remaining batter, oiling the iron as needed.
Store in an airtight container once completely cooled.

Notes

This recipe requires a special pizzelle iron (a waffle cookie iron).
You may need to experiment with the amount of batter and the baking time (20 to 45 seconds) as this will vary depending on your specific iron.
The cookies must be cooled completely before storing to maintain their crispness.
You can choose between vanilla or anise extract for the flavoring.

Find it online: https://cookupjoy.com/pizzelle/