Shobhit’s Pizzelle Waffle Recipe

By Shobhit Asthana | Staff Writer


  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • Pinch of salt
  • 3/4 cup sugar
  • 1 teaspoon ground fennel seed
  • 3 ounces unsalted butter melted and cooled
  • Confectioner’s sugar for dusting

Dirrections: Start by mixing flour and baking powder in a separate bowl and set aside. Next, whisk together eggs with sugar, salt, and fennel until foamy. Next, slowly fold in flour into the egg mixture followed by the butter using a spatula.

Heat the pizzelle iron ( can use Panini press or tortilla maker). Put a teaspoon of the batter at the center of the press and push down with one finger until steam stops coming out. Do not open the press while it is still steaming. Next open the press and use a fork to slide the pizzelle off and set it aside to cool. You can roll the pizzelle into a cannoli or into a cone now while it is still warm and pliable. Serve with cream and fruit or dust with powdered sugar.