Amy Lame cooks up traditional Italian waffle biscuits for the festive season
By Amy Lamé
  • Rating:
  • Serves: 36-40
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 265 g plain flour
  • 2 tsp baking powder
  • 3 large eggs
  • 170 g granulated sugar
  • vegetable oil or butter, for brushing
  • 115 g unsalted butter, melted
  • icing sugar, for dusting


1. Preheat a pizzelle iron.

2. Combine the flour and baking powder in a small bowl.

3. In another bowl, mix the eggs and sugar together until thick. Stir in the melted butter and vanilla in a steady stream. Finally, fold in the flour.

4. Lightly brush the top and bottom of the iron with vegetable oil.

5. Scoop about 1.5 - 2 teaspoons of mixture into each mould. Close the lid and lock. Cook until light or dark brown, according to taste - time varies according to the iron. If necessary, check the colour after 45 seconds to gauge how much longer to cook.

6. Remove the pizzelle from the iron using a heatproof plastic spatula and put on a rack to cool completely. Repeat until all the mixture is used up. Alternatively, warm pizzelle can be wrapped around a dowel or failing that, wooden spoon handle to form cannoli shells.

7. Once cooled, dust the pizzelle with icing sugar.

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