Rainbow Pizzelle

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser


3 eggs

1 tsp vanilla

1/4 c & 2 Tbsp oil

1/3 c & 1Tbsp sugar

1 1/4 c flour

1 tsp baking powder

pinch salt

Drop by heaping teaspoon onto a hot pizzelle iron.

Cover with: confetti sprinkles

Don’t be stingy.

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.

Makes 45 cookies


  • If you have a new pizzelle iron, you may need to lightly coat it with oil to avoid sticking.
  • To clean up any stray sprinkles that may stick to the iron: don’t add sprinkles to the last few pizzelle. Put the batter where the sprinkles are. The sprinkles will bake into the pizzelle leaving the iron clean.

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