Pizzelle, also known in Italy as Ferratelle or Neole, are traditional cookies from the Abruzzo region.
These delicate, crisp wafers are made with a simple batter of flour, sugar, eggs, olive oil, and flavorings like vanilla, lemon zest, or anise. They’re cooked in a special patterned iron that gives them their iconic lattice design.
Perfect for Christmas time, but also wonderful with your morning coffee or as an afternoon treat, pizzelle can be enjoyed plain, dusted with powdered sugar, or sandwiched with jam or Nutella.
This is the authentic recipe that captures the rustic elegance and warm aroma of Abruzzo’s sweet traditions.
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Medium
Servings: About 20 cookies
Ingredients
1 ⅔ cups (200 g) all-purpose flour
3 large eggs (at room temperature)
3 tablespoons granulated sugar
3 tablespoons extra virgin olive oil
Zest of 1 lemon
1 teaspoon baking powder
Pinch of salt
Instructions
Beat the eggs and sugar:
In a mixing bowl, beat the eggs and sugar with an electric mixer until light and frothy.Add the oil:
Slowly drizzle in the olive oil while continuing to mix until well incorporated.Flavor and mix:
Add the grated lemon zest. Sift together the flour, baking powder, and salt, then add them gradually to the wet ingredients. Mix until the batter is smooth and creamy.Heat the pizzelle iron:
Preheat your pizzelle iron and lightly brush both sides with a little olive oil to prevent sticking.Cook the pizzelle:
Drop about 1 tablespoon of batter onto the center of the iron, close it gently, and cook for about 30 seconds per side, or until golden. Adjust the time based on your iron and desired crispness.Cool and serve:
Remove the pizzelle carefully and place them on a cooling rack. Let them cool completely — they’ll become perfectly crisp as they rest.
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Tips for Perfect Pizzelle
Always use room-temperature eggs for better volume.
Sift the flour and baking powder to avoid lumps.
Keep your iron lightly oiled before each batch.
Cook over medium-low heat to prevent burning.
Allow the pizzelle to cool completely before stacking or filling.
Nutritional Facts (per cookie)
| Calories | 80 kcal |
|---|---|
| Carbohydrates | 9 g |
| Protein | 2 g |
| Fat | 4 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 27 mg |
| Sodium | 20 mg |
| Sugar | 3 g |
ITALIAN PIZZELLE COOKIES
Notes
Ingredients
- 1 ⅔ cups (200 g) all-purpose flour
- 3 large eggs (at room temperature)
- 3 tablespoons granulated sugar
- 3 tablespoons extra virgin olive oil
- Zest of 1 lemon
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Beat the eggs and sugar:
In a mixing bowl, beat the eggs and sugar with an electric mixer until light and frothy. - Add the oil:
Slowly drizzle in the olive oil while continuing to mix until well incorporated. - Flavor and mix:
Add the grated lemon zest. Sift together the flour, baking powder, and salt, then add them gradually to the wet ingredients. Mix until the batter is smooth and creamy. - Heat the pizzelle iron:
Preheat your pizzelle iron and lightly brush both sides with a little olive oil to prevent sticking. - Cook the pizzelle:
Drop about 1 tablespoon of batter onto the center of the iron, close it gently, and cook for about 30 seconds per side, or until golden. Adjust the time based on your iron and desired crispness. - Cool and serve:
Remove the pizzelle carefully and place them on a cooling rack. Let them cool completely — they’ll become perfectly crisp as they rest.
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