Contributed by: Sarah Coale

Serving Size: 18 people
  • Prep

    15 minutes
  • Cook

    20 minutes
  • Ready in

    35 minutes


6 eggs

1 1/2 cups white sugar

1 cup margarine, melted and cooled

2 tbsp anise extract

3 1/2 cups all-purpose flour

4 teaspoons baking powder


1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.

2. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

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