Vanilla Pizzelles

Vanilla Pizzelles

Servings: 24


  • 3 cup (750ml) Unbleached All Purpose Flour
  • 1 tbsp. (15ml) Baking Powder
  • 1 tsp. (4ml) Fine Sea Salt
  • 6 Large Eggs
  • 1 cup (250ml) White Granular Sugar
  • 1 tbsp. (15ml) Pure Vanilla Extract
  • 12 tbsp. (180ml) Unsalted Butter – melted and room temperature


Combine flour, baking powder and salt in a bowl

Combine eggs and sugar in a separate bowl, whip until thickened and blonde in colour

Combine egg mixture with melted butter and vanilla, fold in flour mixture until smooth

Preheat the International Chef with Pizzelle plates in the closed position

Set temperature set to Pizzelle and timer set to Pizzelle

Once preheated, use small scoop and portion batter onto the center of each pizzelle mold

Close cover and lock to activate timer and begin cooking, a tone will sound when time has expired

Pizzelle should be golden brown

Alternatively dip end into melted chocolate then lay on parchment until chocolate sets

Alternatively take 2 pizzelles and form ice cream into disc and sandwich them together

Alternatively remove pizzelle from iron and mold around a dowel to form a cone