Hot Dish

Recipe: Pizzelles from Campiello’s Michael Dalton

The chef shares his family’s secret for the wafer-thin Italian cookies—and how making them is half the fun.

BY November 4, 2016


It’s easy to find yourself elbow-deep in flour, when a bake sale or the holidays are coming up. Rather than revert to a recipe you could do in your sleep, try your hand at this simple, scrumptious waffle cookie from Campiello chef Michael Dalton.

The only thing you need to make his family’s recipe that’s probably not in your pantry is a special pizzelle iron, but there are plenty of options online, from a $50 one that makes two at a time and includes a cannoli roller to a $40 one that presses out four smaller cookies at once.

To speed up the process (and get a party going in your kitchen), invite family members or friends to do it with you—in the Dalton house, their assembly line includes jobs for making the batter, scooping it and laying out the cookies to cool. You can also treat yourself to another step: “When we made these as kids, me, my brother and my sister would put Häagen-Dazs vanilla in the middle to make a pizzelle sandwich,” he says.




6 eggs

1 1/2 cup granulated sugar

1/2 pound butter, melted

2 Tbsp. vanilla extract

1 Tbsp. anise seeds or anise seed oil (optional)

4 tsp. baking powder

3 1/2 cups all-purpose flour


1) Beat eggs and add sugar slowly.

2) Add butter (not hot but still liquid), vanilla and anise (if using).

3) Mix baking powder and flour; add to wet mix.

4) Heat iron and scoop batter into iron and press. Cool cookies on racks. 


Related Images: