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pizzelle, an Italian waffle cookie

Pizzelle di Pratola Peligna

  • Yield: 84 1x


  • 12 eggs
  • 2 cups granulated sugar
  • 1 cup butter, melted
  • 7.5 cups all purpose flour
  • zest of 1 lemon
  • juice of 1 lemon
  • 4 teaspoons baking powder
  • 1/4 cup anisette liquor (secret ingredient!)


  1. Break eggs into a large bowl
  2. Add sugar to eggs
  3. Mix with a hand mixer or stand mixer on high for 2 minutes
  4. Add zest of 1 lemon and mix for another minute
  5. Add melted butter, scrape down sides and mix for 2 more minutes
  6. Add anisette and mix by hand to incorporate
  7. Add 5.5 cups of flour, one cup at a time kneading in between
  8. Add baking powder and lemon juice to the batter and mix with hands
  9. Spread 1 cup of flour onto kneading surface and dump batter onto it
  10. As you gently knead the dough, work the remaining flour into it, half a cup at a time, until it no longer sticks to your hands. Dough should be soft like pizza dough. (You may not need to use all of the remaining 2 cups of flour)
  11. Bring together into a large round and place into an oiled bowl
  12. Score a cross into the top of the dough (to ‘bless’ it!) and cover with plastic wrap
  13. Let it rest for 10 minutes
  14. Heat up the pizzelle iron(s) to a medium heat on stove top burners
  15. With a floured knife, cut the dough into 12 equal pieces
  16. One at a time, form each of the 12 pieces, into a log about 24″ long and then cut into 7 equal pieces. Keep remainder of the dough covered
  17. Roll each of the 7 pieces, into an 18″ log and fold to make a figure 8 shape (see pictures in post)
  18. Place figure 8’s onto a clean cloth
  19. Place figure 8 onto heated pizzelle iron, close tight and flip right away onto the other side if using stove top style
  20. Open lid to check, when slightly colored flip again
  21. When other side is done, carefully remove cooked pizzelle and place on clean surface
  22. Takes about 4 minutes total to cook


  • Work only some of the dough at a time and keep the remainder of the dough covered with plastic wrap to keep from drying out.
  • When rolling the dough into the logs, sprinkle small amounts of flour onto the work surface if needed to keep the dough from sticking.
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