Martha Stewart Anise Pizzelle

Martha Stewart anise pizzelle is a crisp Italian wafer cookie made with toasted anise seeds, flour and butter, ready in 55 minutes. Try this easy dessert cookie for Christmas cookie trays or holiday gifting, since it cooks in under a minute on a pizzelle iron.

Toast the anise seeds until they smell fragrant, then grind them fine before they go into the flour. Skipping that toasting leaves the cookies with a flat, faint licorice flavor instead of a warm, rounded one.

Martha uses both whole toasted anise seeds and anise extract, so the flavor comes through in layers rather than from one note. She also pipes the batter onto the iron instead of spooning it, which gives evenly shaped cookies with a clean pattern.

Martha Stewart Anise Pizzelle

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Course: DessertCuisine: American, ItalianDifficulty: Medium

Servings

18

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

90

kcal

Thin, lacy wafers cook in about 45 seconds between hot iron plates until golden and crisp. A light dusting of confectioners' sugar finishes them once they cool on a wire rack.

Ingredients

• 1 1/4 teaspoons anise seeds
  

• 1 1/4 cups unbleached all-purpose flour
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon kosher salt
  

• 2 large eggs
  

• 3/4 cup granulated sugar
  

• 1 teaspoon pure vanilla extract
  

• 1 teaspoon pure anise extract
  

• 5 tablespoons unsalted butter, melted and cooled
  

• Confectioners' sugar (optional)
  

Directions

• Toast the anise: Heat a nonstick pizzelle iron, then toast 1 1/4 teaspoons anise seeds in a small skillet over high heat for about 1 minute. Stir them until fragrant, then let them cool in a spice grinder and grind finely.
• Mix the dry ingredients: Scrape the ground anise into a medium bowl. Whisk it with 1 1/4 cups flour, 1/2 teaspoon baking powder and 1/2 teaspoon kosher salt.
• Whisk the wet ingredients: Whisk 2 large eggs and 3/4 cup granulated sugar in a large bowl until well combined. Then whisk in 1 teaspoon vanilla extract and 1 teaspoon anise extract.
• Add the butter: Pour in 5 tablespoons cooled melted butter in a slow, steady stream while whisking constantly. Keep going until the batter is smooth.
• Make the batter: Stir in the flour mixture until just combined. Don't overmix it, since too much stirring makes the cookies tough.
• Pipe the batter: Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons in a circle around the center of each pattern on the hot iron.
• Cook the pizzelle: Close the iron and seal it with the clasp. Cook until golden brown, about 45 seconds, then release each cookie with a small spatula.
• Trim and cool: Trim any ragged edges with kitchen shears or a 4 1/2-inch ring mold, if you like. Move the cookies to a wire rack and repeat with the remaining batter.
• Dust and serve: Once the cookies are completely cool, dust them with confectioners' sugar if you want. Dusting them warm makes the sugar melt right in.

Tools for this recipe

• Riccle piping bags and tips set, Checkered Chef cooling racks, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make pizzelle without a pizzelle iron?

A pizzelle iron is what gives these cookies their thin, patterned shape, so there's no true substitute. A flat, nonstick waffle cone maker comes closest, though the pattern won't match.

How do I keep pizzelle crisp?

Let them cool completely on a wire rack before storing, since trapped steam turns them soft. Then keep them in an airtight container at room temperature for up to a week.

Can I make the batter ahead of time?

You can cover the batter and refrigerate it for a day, though I find it's best cooked fresh. Let it sit at room temperature for 15 minutes first so the butter loosens up and it pipes smoothly.

Can I use anise extract only?

Yes, skip the whole seeds and use 1 1/2 teaspoons anise extract instead. The flavor will be a bit simpler without the toasted seeds, but the cookies will still taste good.

What is the most common mistake with pizzelle?

Overfilling the iron is the usual problem, because the batter spills out the sides and the edges turn ragged. Stick to about 2 tablespoons per pattern, and trim any rough edges after cooking.