My grandma’s original recipe
Native to the Abruzzo region in eastern Italy, the pizzella (plural, le pizzelle) is an airy, crisp cookie featuring anise extract. It has a light texture that is perfectly sweetened to wake you up in the morning with a cup of coffee or shot of espresso.
Enjoy this version, which is my grandma’s original recipe from Sulmona in Abruzzo.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Le Pizzelle.
- 4 large eggs
- 1 cup white, granulated sugar
- 1/2 cup plus 2-1/2 tablespoons canola oil
- 2 teaspoons anise extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Confectioner’s sugar (optional)
- Beat the eggs and sugar in a large bowl until light yellow in color. Whisk in the oil, extracts, and flour.
- Allow the batter to sit at room temperature for at least 30 minutes. Preheat a pizzelle iron. Take about 1 tablespoon of the batter per pizzella, and place it in each mold of the preheated iron. Cook for 20-30 seconds until firm but very light in color. Place on a wire rack to cool. Repeat the remaining batter, and enjoy with a sprinkle of confectioner’s sugar 🙂
