The perfect Italian wafer cookie


  • 12 large eggs
  • 2 2/3 cups granulated sugar
  • 2 cups vegetable/canola oil
  • 4 tablespoons vanilla extract
  • 2 tablespoons anise seed
  • 2 ounces anise extract yes, the whole entire bottle
  • 8 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 pinch salt


  1. Crack eggs into a large bowl and beat lightly by hand. Add sugar and stir. Add oil and stir. Next, stir in salt, both extracts and anise seeds. Gradually add 6 cups of flour, mixing well after each cup. Combine 1 cup flour with all of the baking powder and add to dough. The addition of the last cup of flour will depend on the consistency that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference.
  2. Heat the pizzelle iron. Place a tablespoon of dough to each section of the iron and “bake”. The amount of baking time required will depend on the pizzelle maker. The usual time is between 20 and 40 seconds.
  3. Cool thoroughly and store in an air-tight container (if they last that long).