Almond Pizzelles

Almond Pizzelles

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Almond Pizzelles are a light, crispy cookie perfect as a part of a desert or just on their own. This recipe is easy to cook with an electric pizzelle press and makes approximately 15 pizzelles.

Pizzelles originally are from Central Italy and is considered to be one of the oldest cookie recipes dating back to the 9th century. Originally cooked on heated cast iron presses to produce the unique shapes we know. Today you can easily get electric presses with a variety of designs.

This recipe  for Almond Pizzelles has been refined and produces crispy almond pizzelles that can be molded into ice cream cones or into a cup shape to hold ice cream just off the press or enjoyed as a flat cookie.

About the ingredients:

  1. Eggs & egg whites – This recipe has 1 egg yolk and 3 egg whites. The egg whites give the cookie the crispy, melt in your mouth texture. It also makes a sensitive cooking time so, they do burn easily.
  2. Butter – helps in the cooking and flavor
  3. Flour – We used King Arthur’s All Purpose Flour and recommend this for most of our baking recipes using All Purpose Flour
  4. Sugar – A good cane sugar give flavor and adds to the crispy texture.
  5. Almond Extract – Follow the measurement as Almond can be strong in the flavor.
  6. Baking Powder – Acts as leavening

A few tips for making great Pizzelles!

  • These Almond Pizzelles can burn easily so when they are barely starting to golden, they are done.
  • The batter may absorb flavoring, it took a few tries for us to get the amount of Almond right but you may want a bit less. We have found this to be just right but not too much.
  • If you shape them do so very quickly after taking them off the press as they cool to crispy very quickly.
  • Sprinkle some powdered sugar for extra sweet when serving.
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Almond Pizzelles

This Almond Pizzelle Recipe is easy to make and flexible. This recipe calls for almond flavoring but you can use Vanilla, Citrus, Chocolate and Holiday Spices as some other options for flavoring.

  • Author: Jenpardee
  • Prep Time: 15-20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15 pizzelles 1x
  • Category: cookie
  • Cuisine: Italian

Ingredients

Scale
  1. 3 large Eggs – Use all 3 egg whites but only 1 egg yolk
  2. 3/4 cup (6 ounces or 171 grams) of sugar
  3. 1 stick of butter, melted
  4. 2 Teaspoons Almond Extract/Flavoring
  5. 1 3/4 cups (14 ounces or 397 grams
  6. 2 Teaspoons Baking Powder

Instructions

1. Melt the butter and set aside.

2. Beat the eggs and sugar together (we recommend electric beaters) until they are light yellow and fluffy.

3. Add the melted butter and Almond Extract to the butter and sugar and beat together until fluffly.

4. Sift the Baking powder and flour together.

5. Add 1 cup of the flour and baking powder together and blend thoroughly until creamy.

6. Add the rest of the flour and fold in until batter is creamy.

Your batter will look like this:

Almond Pizzelle Batter | Viola's Kitchen

Notes

  • These Almond Pizzelles can burn easily so when they are barely starting to golden, they are done.
  • The batter may absorb flavoring, it took a few tries for us to get the amount of Almond right but you may want a bit less. We have found this to be just right but not too much.
  • If you shape them do so very quickly after taking them off the press as they cool to crispy very quickly.
  • Sprinkle some powdered sugar for extra sweet when serving.

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