Pizzelle (Aniseed Biscuits)

Amy Lam's delicate Italian cookies are traditionally served at weddings in Abruzzo - they also make a great Christmas biscuit, though you'll need a traditional pizzelle iron to make them...
By Amy Lamé
Pizzelle (Aniseed Biscuits)
  • Rating:
  • Serves: Makes about 18
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 6 eggs
  • 530 g plain flour
  • 340 g sugar
  • 4 tsp baking powder
  • 1 tsp vanilla seeds
  • 225 g butter
  • 1/2 tsp aniseed, crushed
  • 1 tsp vegetable oil


1. Combine all the ingredients, except the vegetable oil, in a large mixing bowl.

2. Heat the pizzelle iron until very hot. If it is a traditional iron (rather than an electric one), place it directly on to the stovetop flame.

3. Spray the iron with a non-stick spray or brush lightly with vegetable oil. Spoon 1 teaspoon of the mixture into the middle of the iron, and press down. Cook until golden.

4. Carefully remove the pizzelle to turn over. When removed from the iron the pizzelle will be slightly floppy, but will quickly crisp up. Cook each pizzelle on both sides.

5. If you wish to use them for decoration, pierce the top of each pizzelle with a skewer and thread colourful ribbon through when the biscuits have hardened. They can be hung on a Christmas tree, or wrapped in a decorative basket for a gift.

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