Easy Orange and Fennel Pizzelle in 30 Minutes is a flavorful twist on a classic Italian cookie. Sophisticated, bright, delightfully thin and crisp. And oh, so delicious! But don’t let their intricate design throw you. They are so simple to make. From start to finish, you’ll be done in 30 minutes. They only look like you spent forever in the kitchen, and that can be our little secret.
Jump to RecipeEasy Orange and Fennel Pizzelle in 30 Minutes – a variation on an Italian classic.
I grew up eating pizelle. Typically, my mother made these cookies for special events or holidays and they were always flavored with anise. They remain my favorite, but this recipe for Easy Orange and Fennel Pizzelle in 30 Minutes is a very respectable alternative.
I love the floral notes that the orange blossom water brings to this crisp little cookie. The fennel seeds release their familiar, licorice notes throughout the wafer. I will often prepare these orange and fennel pizzelle with another Italian cookie – usually a nice chocolate orange biscotti. The two cookies compliment each other nicely and since they keep well, they are easy to make in advance for any event.
Planning an Italian feast? Nothing compares to the aroma of a pot of homemade pasta sauce on the stove. If cooler fall days have you craving a hearty pasta dish, I’d like to encourage you to try my recipe for Spicy Sicilian Pasta Sauce. If you’re looking for other Italian food items to round out your menu, I have just the place for you.
Little Italy is in Michigan
Anyone living in the greater Southeast Michigan area has probably heard of Cantoro Italian Market. If you’re from Michigan, but have never been, it’s worth a day trip. But be sure to bring a cooler. A very larger cooler.
No exaggeration; this place has everything. In the spirit of sharing foodie finds, my sister first introduced me to Cantoro’s years ago. With multiple levels, the store offers a full service trattoria, bakery, deli and prepared foods, cheeses, wines, fresh pastas and produce, and a kitchenware section. Cantoro’s also offers off-site catering and wedding planning services for your special event needs. It’s one impressive market.
Typically, when I make a trip, I am stocking up on “just a few” family favorites (hence the cooler recommendation). Their sun dried tomatoes, and other charcuterie items are truly divine as are the pastas. And I have yet to find a pastry or bread item that I didn’t absolutely love. So if you’re looking for something to do on your day off, visit one of the Cantoro locations and let me know what old or new favorites you found.
This recipe does call for some special equipment though. You will need a good pizzelle iron. I have a nearly 30 year old Vitantonio pizzelle iron (cookie shape as pictured) that I love to use when I make ice cream bowls and mini cones. It’s larger than the traditional 4 inch circles you typically see in pizzelles. However, the Cuisinart Pizzelle Press is a very nice and affordable option at just $54.95 through Amazon.
The Cuisinart Pizzelle Press offers nonstick plates that make for easy cookie removal and clean up. And the browning control gauge allows you to set how light or dark the cookies get – taking away the guesswork of older pizzelle iron models. This feature allows you to experiment with the first few and then just set your preference for perfect cookies every time. The Cuisinart Pizzelle Press also includes a wood dowel that you can use to roll the pizzelles into a cylinder shape, much like a cannoli shell.
As I mentioned earlier, I grew up on the anise flavored pizzelle, but if you’re looking for something that is a little familiar, but still uniquely its own thing, give this recipe for Easy Orange and Fennel Pizzelle in 30 Mintues a try. You won’t be disappointed.
Blessings & enjoy!
Easy Orange and Fennel Pizzelle in 30 Minutes
Course: DessertCuisine: ItalianDifficulty: Easy14
2 cookies10
minutes20
minutesThis recipe yields approximately 28 – 30, 4-inch pizzelle.
Ingredients
- Special Equipment
- For the Pizzelles
1 3/4 cup sifted A. P Flour
1/8 tsp. salt
2 tsp. baking powder
3/4 cup granulated sugar
1 Tbsp. orange blossom water
1 1/2 tsp. orange zest
1 Tbsp. fennel seeds
3 eggs
1/2 cup unsalted, European-style butter, melted and cooled
Directions
- Prepare and heat up the pizzelle iron according to manufacturer’s instructions.
- Sift first, then measure out the flour into a bowl. Stir in the baking powder and salt and set aside.
- In a large mixing bowl, beat the eggs. Gradually add the sugar, orange blossom water, zest and fennel seeds.
- Add the cooled butter to the egg mixture.
- Add the flour mixture and blend until smooth.
- Following manufacturer’s instructions, drop batter by the spoonful into the center of the pizzelle iron. Cook until light golden brown.
- Remove finished pizzelles from the iron and lay flat on a kitchen towel to finish cooling. Cookies will harden and become crispy as they cool. If any pizzelle are still soft after cooking, see the notes section for how you can crisp them up.
- Store in an airtight container at room temperature for up to 1 week or freeze in an airtight container for up to 1 month.
Notes
- This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- I like a lighter bake on my pizzelle, but I’m not getting the signature crispness of the cookie. How can I fix that? There’s an easy solution. If your pizzelles are still soft, spread them out over a cookie sheet and place them in a preheated oven set at 170 degrees F for approximately 30 minutes. The temperature is low enough so that the cookies will not brown, but they will dry out, giving you that crisp snap you seek.
