Pizzelle- AnnMarie’s

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell


3 eggs

1 tsp vanilla

1/4 c & 2 Tbsp oil

1/3 c & 1 Tbsp sugar

1 1/4 c flour

1 tsp baking powder

pinch salt

Drop by heaping teaspoon onto a hot pizzelle iron.

Keep closed as it sizzles and steams.

Done when edges are golden, 30 seconds to a minute.

Use fork to remove to cooling rack.

Lay flat until cooled.

Store at room temp.

Last almost a week in cool weather.

Don’t make when it’s humid.

Makes 45 cookies


If you have a new iron, you may need to lightly coat it with oil to avoid sticking.

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