Joann Condino Pizzelle Recipe

A pretty holiday favorite! When Joann makes these for a special occasion, she uses scissors to trim away any rough edges from the cooked pizzelles.

And for non-anise lovers, she often uses Fiori di Sicilia, a combination of lemon and vanilla, from King Arthur Flour.


  • 6 large eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla
  • 1 teaspoon anise extract (or extract of your choice, such as Fiori di Sicilia or lemon extract)
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup unsalted butter, melted
  • 4 tablespoons anise seeds (eliminate if not using anise extract)


In a large bowl, stir together eggs, sugar, salt, vanilla and choice of extract until combined.

Whisk together flour and baking powder, then add to bowl, mixing until smooth.

Add melted butter, stirring until well combined. Batter will be pillowy thick and smooth.

Follow the manufacturer’s directions to preheat and grease pizzelle iron, and cook pizzelles until golden brown. (It usually takes 45 seconds to 2 minutes.)

Use a fork to remove the pizzelle from the iron; cool on a rack.

Makes 6-9 dozen pizzelles, depending on the size of your pizzelle iron.