Pizzelle for the Holidays

Pizzelle are enjoyed by everyone... I have introduced many of my friends to this special delight... I make them with anise oil and a touch of Galliano as well. You can really be creative and try to add a few of your favorite ingredients.

Pizzelle for the Holidays


For 8 Dozen(s)

For the Pizzelle:

  • 1 dozen dozen large eggs
  • 3 1/2 cups sugar
  • 2 cups margarine (however I use butter)
  • 1 tablespoon vanilla extract
  • 1 ounce anise extract (I also use anise oil which is stronger, so I use a half a bottle)
  • 9 cups all purpose flour
  • 1 tablespoon salt
  • Liquore Galliano


  1. Beat eggs and then add sugar and beat well.
  2. Add melted margarine or butter.
  3. Add flavorings.
  4. Gradually add the mixture of flour and salt.
  5. I then add about ¼ cup of the Galliano. You can add whatever amount you like.
  6. I use a Kitchen Aid with the hook because there is a lot of flour in this recipe and the dough gets heavy, not a regular electric beater.
  7. Refrigerate overnight or for a few hours to marinate the flavors.
  8. Drop a big teaspoon in each pizzelle design. I have a 5 inch pizzelle iron.
  9. I time the pizzelle for about 15-20 seconds.



Recipe Notes

The anise oil is quite strong and the dough will permeate your kitchen but the scent gets toned down after making the pizzelles. I store them in tin cans and they last forever. You make want to take a dozen pizzelle and dip one side of each one in melted dark chocolate for some variation.

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