Pizelle (Italian Waffle Biscuits)
Why this recipe works
- Crisp, delicate texture: A small amount of batter is pressed thin in the hot iron, creating biscuits that cool to a light snap.
- Fragrant flavour: Anise seeds, lemon zest and vanilla give the biscuits a distinctive aroma without making the batter heavy.
- Fast batch cooking: The batter comes together quickly, and each biscuit cooks in well under two minutes once the iron is hot.
Get the most out of this recipe
Timing notes
- Let the batter stand briefly: A short rest helps the batter thicken slightly and spread more evenly in the iron.
- Serve once fully cooled: Pizelle are best after they have cooled completely, when the texture sets crisp rather than bendy.
Texture tips
- Cool in a single layer: Transfer the biscuits to a rack and avoid stacking them while warm, as trapped steam will soften the crisp finish.
- Shape while hot: For curls or cones, roll the pizelle immediately after removing them from the iron, before they firm up.
Ingredient notes
- Anise gives the classic aroma: Anise seeds provide the familiar liquorice-like note; fennel seeds make a softer, milder alternative.
- Use unwaxed citrus if possible: Because the zest is used directly in the batter, an unwaxed lemon gives a cleaner citrus flavour.
Make-ahead tips
- Store at room temperature: Keep cooled pizelle in an airtight container at room temperature so they stay dry and crisp.
- Refresh if softened: If the biscuits lose their snap, warm them briefly in a 160°C (320°F) oven, then cool fully on a rack.
Equipment you'll need
Ingredients
Instructions
- Melt the butter and set it aside to cool slightly. Heat a pizelle iron or waffle iron according to the manufacturer’s instructions. Finely zest the lemon.
- In a mixing bowl, whisk the caster sugar and eggs until slightly thickened and paler. Whisk in the vanilla extract, lemon zest and anise seeds. Pour in the melted butter and whisk until smooth.
- Whisk the plain flour, baking powder and fine sea salt into the bowl until you have a thick, smooth batter. Let the batter stand for 5 minutes so it relaxes and thickens slightly. If it seems very stiff, keep whisking for 10 seconds to loosen it.
- Spoon small portions of batter onto the hot iron, close, and cook until the pizelle are golden and steam has mostly stopped. This usually takes 45 to 90 seconds depending on your iron. Lift out carefully and lay flat on a cooling rack.
- Cool completely on the rack so they set crisp. Repeat with the remaining batter, adjusting the amount of batter if the biscuits spread too far. Serve once fully cool for the best snap.
Recipe notes
Tips
- For the crispest result, keep the biscuits in a single layer on the cooling rack until completely cold; stacking too soon traps steam and softens them.
- If you want to shape them, roll each hot pizelle around a wooden spoon handle straight after cooking, then let it cool to set.
- Food safety note: this recipe contains eggs; serve fully cooked biscuits and avoid undercooking for young children, pregnant people, older adults, and anyone with a weakened immune system.
Substitutions
- Replace lemon with orange for a softer citrus aroma.
- Replace anise seeds with fennel seeds for a milder liquorice flavour.
- Replace vanilla extract with almond extract for a more pronounced bakery-style sweetness.
Storage
- Store in an airtight container at room temperature for up to 5 days. If they soften, refresh in a 160°C (320°F) oven for 3 to 4 minutes, then cool fully on a rack to re-crisp.
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Recipe overview
- Servings: 18 pieces
- Yield: pizelle biscuits
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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