- In a large bowl, with a whisk, beat together the eggs, sugar, oil, anise extract, and salt until well incorporated. With a spatula or whisk, stir in the flour until just moistened. The batter will have the consistency of sticky and slightly runny cookie dough.
- For each Pizzelle, according to the type of cooking device, place about 15 ml (1 tablespoon) of batter into each preheated iron. Close the device and cook for about 1 minute or until the pizelle is lightly golden brown (avoid over-browning). Remove from the iron with tongs and let cool on a wire rack.
- If desired, once you remove the Pizzelle from the iron, you can shape it into cone or cannoli-shaped cylinders.
It is easy to flavour Pizzelle cookies by adding the extract of your choice (vanilla, rum, maple ...) or chopped nuts. Here are two classic variations: Lemon: Substitute the anise extract with 30 ml (2 tablespoons) of lemon juice and add 15 ml to 30 ml (1 to 2 tablespoons) of grated lemon zest. Chocolate: Replace the anise extract with 15 ml (1 tablespoon) of vanilla extract and add 75 ml (1/3 cup) of sifted cocoa powder into the flour.
Anise extract is sold in most Greek, Italian or Middle Eastern grocery stores. You can replace the extract by 15 ml (1 tablespoon) of slightly crushed aniseed.