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The pizzelle, a crisp waffle cookie, is one of the oldest cookie recipes known. These large crisp Italian cookies are made with a pizzelle iron.

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  • Yields: 18 pizzelles
  • Prep: 15 mins
  • Bake: 2 mins




  1. In a medium mixing bowl stir together the flour, baking powder, nutmeg, and cardamom; set aside. In a small mixing bowl beat the eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-colored. Using medium speed, gradually beat in the sugar.
  2. Beat in the cooled butter and the vanilla. Add flour mixture; beat on low speed until combined.
  3. Heat electric pizzelle iron according to manufacturers directions. (Or, heat pizzelle iron on range top over medium heat until a drop of water sizzles on the grid. Reduce heat to medium-low.)
  4. For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For a nonelectric iron, bake about 2 minutes or until golden brown, turning once.) Turn pizzelles out onto a paper towel to cool. Repeat with remaining batter. Makes 18 pizzelles.

Nutrition Facts (Pizzelles)

    Per serving:
  • 125 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 40 mg chol.,
  • 102 mg sodium,
  • 19 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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