Anise Pizzelle Recipe | PBS Food

Make Martha Stewart's Anise Pizzelle from the Classic Italian Cookies episode of Martha Bakes.


Yield: Makes about 18



  • 1 1/4 teaspoons anise seeds
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure anise extract
  • 5 tablespoons unsalted butter, melted and cooled
  • Confectioners’ sugar (optional)


  1. Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape into a medium bowl; whisk together with flour, baking powder, and salt.
  2. In a large bowl, whisk together eggs and granulated sugar until well combined. Whisk in vanilla and anise extracts. Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth. Stir in flour mixture until just combined (do not overmix).
  3. Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, about 45 seconds. Using a small spatula, release and remove cookie. Using kitchen shears or a 4 1/2-inch ring mold, trim any ragged edges, if desired. Transfer cookie to a wire rack to cool. Repeat with remaining batter. Dust cooled cookies with confectioners’ sugar, if desired.
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