Pizzelle Pizzazz!

The pleasing thing about a pizzelle is that you can add your favorite flavors and fillings – or sprinkles – to them, making them a more pleasurable gift that gives extra pizzazz!

Pizzelle Pizzazz!

Prep Time


Cook Time




This summer, I found a pizzelle maker at a flea market, which made me anxious for the holidays just so I could make some.

Coinciding with an invite to appear on the pod/web cast, “Of Notoriety,” which is hosted by Chicago Tribune columnist, Phil Potempa, I thought, “This is a special event that deserves a special treat!”

Enlisting the help of Chicago-area friends, Cary and her mother Kay, together we learned the keys to making pizzelle: use just a heaping teaspoon of batter and be sure to time the cooking because it takes only seconds!

We also learned these cookies can be stored. However, fillings or glazes are best added in right before use.

Similar to a waffle, a pizzelle is very delicate and tastes like a cross between a waffle cone and a fortune cookie—it’s sweet, soft and able to be molded into any shape while hot and then firm and crisp once cooled.

Any flavor can be added to the batter so, we divided it into 1/2 cup portions so we could add different extracts or liqueurs in airplane-size bottles, which offered both economy and variety.

Using chocolate spiked with espresso, amaretto, rumchata, anise, vanilla, and Malibu coconut rum, we found that a pizzelle made with liqueur required 15 seconds to cook while extracts took about 20.

We also found that a good teaspoon that can be “heaped” makes the best measure for the batter.

A clock with a second hand – set right in front of you – will also add ease to creating this Christmas delicacy.

On the morning of the pod cast, I simply had to mix up the filling, melt some chocolate then chop up some nuts.

Dipping the ends in chocolate then nuts, before filling them, it took very little time to assemble the pizzelle and run out the door.

Curious to know if they were any good, I was pleased to receive a note from Phil that informed me that both he and his parents thoroughly enjoyed them all—including the port wine cheese spread my friend Cary had sent along!


Master Pizzelle Recipe

  • 3 large eggs
  • 3/4 cup sugar
  • 3/8 teaspoon salt
  • 1 teaspoon  vanilla
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons  baking powder
  • 1/2 cup (8 tablespoons) melted butter

Chocolate Variation

  • 1/2 teaspoon  espresso powder
  • 1/4 cup  double-dutch dark cocoa

Flavor Variation

  • 1 teaspoon favorite extract or liqueur
  • 1/2 cup Master Pizzelle batter

Pizzelle Cream Filling

  • 8 ounces Neufchatel cheese
  • 5 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 8 ounces whipped cream


Master Pizzelle Recipe

  • 1 In the bowl of a mixer, beat eggs, sugar, salt and vanilla until well combined. Stir in flour and baking powder then mix until smooth. Add melted butter and blend in until smooth. Batter should be thick and soft.
  • 2 Heat pizzelle iron and grease as directed in the manufacturer's instructions.  Cook pizzelle according to iron instructions, which is generally between 15 and 45 seconds, depending on the iron.
  • 3 Remove the pizzelle from iron and cool on a rack flat or quickly roll on a cylinder to make a fluted pizzelle.  If desired, use a pair of scissors to trim any ragged edges.

Chocolate Variation

  • 1 To make chocolate pizzelle, combine espresso and cocoa with flour in master recipe before adding to the wet ingredients.

Flavor Variation

  • 1 Place pizzelle batter into a small bowl then stir in the extract or liqueur being used before cooking.

Pizzelle Cream Filling

  • 1 Using a paddle attachment on a standing mixer or a hand mixer, cream cheese and condensed milk until the mixture is smooth. Add vanilla then fold in whipped cream. Fill a piping bag with the filling and fill pizzelle right before serving.


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