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Thin, delicate and crispy pizzelle cookies from the Abruzzo region of Italy are lovely to bake during Christmas or any time of the year. Perfect to enjoy with an espresso for a coffee break.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Italian
Keyword: Cookies, gluten-free
Servings: 24 cookies
Author: Savoring Italy


  • 1 1/4- 1 1/2 gluten-free flour multi-purpose flour or use regular all-purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 3/4 cup of granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon anise extract optional
  • 1/2 cup butter or butter alternative melted
  • Confectioner's sugar for dusting


  • Warm up a pizzelle iron and spray lightly with cooking spray.
  • In a medium bowl, whisk together flour and baking powder; set aside.
  • In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes).
  • On low speed, add the extracts and melted butter to egg mixture in a steady stream and mix for 30 seconds.
  • Slowly add the dry mixture to wet and blend just until combined. Your batter will resemble a soft and sticky dough.
  • Drop 1 tablespoon of batter on hot pizzelle press. Close press and cook for about 1 minute or until light indicated cookies are done (cookies should be slightly golden).
  • Use a fork to lift pizzelle off the press and transfer to a plate.