Passed down from Nonna’s kitchen, these addictive cookies are thin, crispy, and made with just a few pantry ingredients and a pizzelle maker. One bite and you’ll understand why these are a beloved family tradition for generations.
While the pizzelle maker is preheating, add the sugar and eggs to a bowl. Beat the eggs into the sugar until the mixture is light in color and the sugar is fully dissolved (about ~2 minutes).
Pour in the melted butter and mix until combined. To a separate bowl, add the flour, kosher salt, baking powder, and anise seeds, whisk to combine.
Add the flour mixture to the wet ingredients, then fold with a spatula to combine. You want to be gentle here, as you do not want to build up gluten.
To your preheated Pizzelle Maker, take a paper towel that has some light oil on it (canola or vegetable oil) and CAREFULLY wipe the pizzelle shapes to prevent sticking.
Using a Tablespoon or medium cookie scoop (I found using the small cookie scoop was too small), add a heaping 1 Tablespoon of mixture to the center of the pizzelle maker. Close the lid, but do not press it down. It’ll fall naturally as it “cooks”.
Bake until lightly golden brown (~30 seconds to 1 minute). Using a non-stick spatula or a small offset spatula, remove the pizzelle to a cooling rack and repeat. Do NOT stack the warm pizzelles on top of each other. *I did not have to wipe down my pizzelle maker with more oil. Allow them to cool completely before storing.