Hi, this is Sarah’s husband, Rob, guest posting today. We’re wrapping up another fun yet busy holiday season. Below is my recipe for pizzelles – the Italian cookie that has always been a tradition in my family. Whether you pronounce it “Pete-Zelle” like I do or “Pizz-elle”, the light, crunchy cookies always taste like the holidays to me. The recipe is easy, but 1) you need to have a pizzelle iron and 2) you need to have some time – once you make the dough, you gotta keep ’em rolling out of the iron until you’re done.  I dedicate this post to my father and grandmother, who I wish were around to enjoy these (and maybe provide some tips!) – miss you both! Happy New Year/Buon Anno!


6 Eggs3.5 cups of flour

1.5 cups of granulated sugar

2 tbsp of vanilla

1 cup margarine (or butter) melted

4 tsp of baking powder.

Beat eggs, add sugar gradually, add cooled margarine to eggs,  sugar and then vanilla (or almond extract or other flavors – feel free to experiment here. Some of my relatives used anisette and my dad would stick in cocoa powder for a chocolate flavor). Then add flour and baking powder until sticky. The dough should be light yellow in color.

ImageDrop small (quarter/half dollar) sized dollops of dough on the heated iron. Let them cook for 30-45 seconds (every iron is different, you’ll probably sacrifice some) and then take them off to cool on a rack. Since they taste like waffle cones, you can take a few of them and fashion them into ice-cream cones while they are warm!


2 Responses to “Pizzelles”

  1. Jan Says:

    We were fortunate enough to be able to eat the pizzelle Rob made and they are delicious. We look forward to next Christmas and more goodies from the kitchen of Rob and Sarah!

  2. deb Says:

    Rob, pizzelles will always remind of Bob and the Pasquinucci Christmas’. I bought an iron a few years back and have begun to make them also. Funny thing though; I never knew Bob’s recipe so I googled this year and found the exact recipe you list above and used it to make the pizzelles this year. It’s an awesome recipe and I think it’s cool I was drawn to that particular recipe!!! Thanks for posting (Rob) and thanks for guiding (Bob)!

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