Pizzelle

Gather the ingredients. Preheat the pizzelle maker according to the manufacturer’s directions.

In a large bowl, stir together the flour, baking powder, and salt.

In another bowl, beat the eggs and sugar on medium speed until thick and light, about 4 minutes. 

Mix in the anise seeds and anise extract. 

Beat in the melted butter.

Stir in the dry ingredients until just blended, about 1 minute. 

Place 1 heaping tablespoon of the batter in the center of each pizzelle mold. Close the cover and bake until lightly golden. This will take about 90 seconds depending on your maker and preference for browning.  

When the pizzelle are ready, slide off the mold with a spatula.

If a classic flat pizzelle cookie is desired, cool on a wire rack. 

When they are freshly made, pizzelle are pliable and can be molded into various forms. Shape warm pizzelle over a small custard dish to create edible bowls. Once cool, coat the inside of the pizzelle bowl with melted chocolate and use to serve ice cream, custard, or fruit. Roll warm pizzelle cookies over a wooden spoon to create a “taco shell” shape. Serve with scoops of ice cream, whipped cream, custard, fruit, sprinkles, or other candy toppings to make sweet dessert taco treats. 

If you wish to shape your pizzelle, remove the cooked pizzelle from the maker and shape it immediately while still warm. The other pizzelle will remain warm and pliable on the maker until you are ready to remove it for shaping. While shaping pizzelles, use an oven mitt. They are quite hot.