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For authentic Italian pizzelles, follow the recipe and tips below:

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Large mixing bowl

Small mixing bowl for dry ingredients

Blender

Cups for measuring dry and liquid ingredients

Teaspoon

Pizzelle iron

Cooking spray

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5 cups all purpose flour

4 tsps baking powder (NO aluminum)

12 large eggs

2 cups sugar

2 cups canola oil

1 fl oz Anise extract

Pinch of salt

TIPS:

Use freshly bought ingredients. I buy a fresh can of baking powder and fresh bag of flour each year.

You can tell if baking powder contains aluminum by reading the ingredients, sometimes certain brands advertise "aluminum free" on the front and others do not. These cookies will have a noticeable metallic aftertaste and mouthfeel if you ignore this warning.

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1. Measure out 5 loose cups of flour into the smaller mixing bowl

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1. Measure out 5 loose cups of flour into the smaller mixing bowl

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3. Blend the dry ingredients with a fork, working the powder into the flour with a few stirs.

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3. Blend the dry ingredients with a fork, working the powder into the flour with a few stirs.

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4. In the large mixing bowl, add the 12 eggs

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4. In the large mixing bowl, add the 12 eggs

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Tip: I use the same cup for the sugar and the oil, so I add the sugar first - it doesn't have to be exact. You can also use unbleached sugar but make sure its for baking.

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You can add while blending or just pile it in.

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7 b. pour the oil into the egg and sugar mixture.

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7 b. pour the oil into the egg and sugar mixture.

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8. Blend vigorously until all the oil is incorporated.

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8. Blend vigorously until all the oil is incorporated.

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(For this batch, I actually used a bit too much here)

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11. Mix well again until batter gets nice and frothy.

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11. Mix well again until batter gets nice and frothy.

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You are now ready to begin adding the flour mixture!

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12 a. Start slowly adding the flour to the egg mixture while blending on low/med-low.

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12 a. Start slowly adding the flour to the egg mixture while blending on low/med-low.

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12 b. Add small batches of flour at a time...

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12 b. Add small batches of flour at a time...

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12 c. The batter will begin to thicken...

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12 c. The batter will begin to thicken...

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12 d. The batter will start to retain a whipped pattern when all of the flour has been added. 

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12 d. The batter will start to retain a whipped pattern when all of the flour has been added. 

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Tip: keep blending on low so you don't start tossing dough...but mix well.

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Tip: Scrape the sides and gently mix with a spatula...when the batter can momentarily retain the shape of the spatula, you know it is ready and enough flour has been added. You may or may not use all the flour you measured.

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Tip: Use a small sheet of wax or butcher paper under the pizzelle iron to catch liquid splatters.

Tip: 2 large spoons are best for measuring batter and scraping onto the iron. The fork is for removing cookies when done.

Tip: Plug in the pizzelle iron to allow it to preheat. Irons usually do not have on/off switches, but each model is different. Mine begins to heat when plugged in. Allow to preheat while closed until the light goes OFF.

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14 a. Spray the pizzelle iron with non-stick oil.

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14 a. Spray the pizzelle iron with non-stick oil.

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Tip: You do this only once, not before every cookie. Make sure to get into the crevices, either with the spray or brush it around with a pastry brush. Spray again only if cookies do not slip off the iron.

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14 b. Wipe excess liquid with a towel if necessary. 

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14 b. Wipe excess liquid with a towel if necessary. 

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Tip: Its better to "overspray" and remove the excess to ensure cookies do not stick to the iron.

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15 a. Scoop about a tablespoon of batter for each cookie.

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15 a. Scoop about a tablespoon of batter for each cookie.

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Tip: You should see how thick the batter is by making an impression and leaving a good trail. If batter is too thin, it will run over the iron.

Tip: use one spoon to dip into batter and the second spoon to scrape it off.

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15 b. You are ready for the first press. 

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15 b. You are ready for the first press. 

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15 c. Gently close the lid and pause before clamping. 

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15 c. Gently close the lid and pause before clamping. 

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Tip: Let the batter expand a few seconds before clamping to prevent excessive runoff.

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My pizzelle iron displays a light that comes ON when the iron is cooking/warming up...

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The light pops OFF with a gentle sound to indicate cookies are DONE...about 45- 60 seconds.

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Remove cookies gently with a fork - place on clean, flat surface to cool. 

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Remove cookies gently with a fork - place on clean, flat surface to cool. 

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Tip: I like to scrub my counters before I begin but you can also lay wax paper down.

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Tip: The first two are usually no good since they taste like the cooking spray, or may have stuck to the iron a bit too much, or sometimes the first batch burns. However they come out, it is time to trouble shoot and evaluate your process and make adjustments as needed.

This particular time, I got them perfect from the start, but that is hardly ever the case.

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Problem: Cooking process generates a lot of liquid

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Problem: Cooking process generates a lot of liquid

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Tip: In between batches, gently wipe away excess liquid. Also this is why you have the wax paper underneath, to catch the splatters. It eventually goes away.

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Problem: oops you added too much batter.

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Problem: oops you added too much batter.

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Tip: Sometimes the dollops are too large - let the lid rise and when it stops rising, gently clamp the handle down (helps manage excessive runoff around the edges)

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Tip: Adjust the amount of batter you scoop. But this is basically unavoidable and usually happens.

If batter is consistently runny, batter needs more flour.

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Tip: Though not as pretty, this is fine. Just pull or cut apart while warm and adjust batter next time.

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Problem: Everyone eats all the cookies! 

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Problem: Everyone eats all the cookies! 

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Tip: Keep making more:)

Tip: Allow to fully cool before bagging or wrapping up for gifts.

Pro Tip: Keep the ugly ones for the kids, gift the prettier ones, and hide a bag for yourself:)