Panettone Pizzelle are a unique twist on traditional Italian pizzelle or waffle cookies. They are made with Fiori di Sicilia, a fragrant extract with hints of fresh citrus, vanilla, and a subtle floral taste (the same familiar taste in classic Italian panettone). So basically, it is two Italian specialties in one delicious treat!
Italian pizzelle are light and airy waffle-like cookies traditionally made around the holidays. My lemon pizzelle cookies are on repeat in the springtime, but this panettone version is giving cozy Christmas vibes.
If you're a fan of Panettone bread, an Italian sweet bread studded with citrus and candied fruit, you must try these pizzelle cookies. Even if you're not a fan of Panettone (can we even be friends?), this crispy cookie's unique blend of flavors will have you swooning.
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What you will need
Ok, there's one catch. You will need a pizzelle maker. There really is no way around this. This is the one I use, and I've had it for years. Keep reading to learn more about the key ingredients.
- Flour- All-purpose. I like to sift the flour after measuring it to keep the batter light.
- Baking powder- Gives them a slight rise.
- Sugar- White granulated sugar for sweetness.
- Eggs- Large eggs.
- Butter- Unsalted and melted.
- Fiori di Sicilia- This secret ingredient is a baker's answer to amazing flavor. Most often used in Italian recipes like panettone, biscotti, and pandoro, it has a subtle floral, citrusy flavor. I get mine from King Arthur, and it lasts forever. I also use this secret flavor booster in my summer plum cake!
- Candied orange peel- This is the traditional candied fruit used in panettone. I buy mine on Amazon. If you are using wet candied orange, such as those used in cocktails, dry the candied orange well with paper towels.
- Powdered sugar for dusting.
Step-by-step instructions
Here is a quick overview of how to make these panettone-flavored pizzelle cookies.
Step 1. Combine the flour and baking powder. Step 2. In a separate bowl, whisk the eggs, sugar, and Fiori Di Sicilia until pale yellow. Add the flour mixture to the egg mixture alternating with the melted butter. Fold in the candied orange. Step 3. Drop by heaping tablespoons on a pizzelle maker. Step 4. Cook as per the manufacturer's directions. Allow to cool on a wire rack. When fully cooled, dust with powdered sugar.
💡Expert tip
Don't be tempted to cook the pizzelle too long; they will crisp up as they cool.
Substitutions and variations
Don't have an ingredient? Check out these variations.
- You can use freshly grated orange zest in place of the candied orange.
- I don't recommend any alternatives to Fiori di Sicilia. It's not a flavor that you can easily replicate. However, you can substitute any flavored extract, such as vanilla or almond- to get that traditional pizzelle flavor. The pizzelle won't taste like panettone, but will still be a delicious classic flavor.
Storage and prep
Pizzelle can be stored in an airtight container at room temperature for up to 2 weeks. Make sure they have a good seal or the pizzelle may become soft.
Frequently asked questions
Yes. This will keep the pizzelle from sticking. You can use a quick spray of cooking oil. This will ensure the oil gets in the pizzelle iron's crevices.
More Italian favorites
Buon appetito!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Panettone Pizzelle Cookies
Equipment
- pizzelle iron/maker
- cookie scoop (optional)
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs, room temperature
- 1 cup (8 ounces) white granulated sugar
- 2 teaspoon Fiori di Sicilia See notes in post
- 10 tbsp (1 stick + 2 tbsp) unsalted butter, melted and slightly cooled
- 2 tablespoon diced candied orange peel
- powdered (confectioner's) sugar, for dusting
Instructions
- Preheat the pizzelle maker according to the manufacturer's directions. Spray the grates with oil if recommended.
- In a medium bowl, sift together the flour and the baking powder.2 cups (250 grams) all-purpose flour, 1 teaspoon baking powder
- In a separate bowl, whisk the eggs and sugar until the mixture is pale yellow (about 30 seconds). Add the Fiori di Sicilia, and whisk to combine.4 large eggs, room temperature, 1 cup (8 ounces) white granulated sugar, 2 teaspoon Fiori di Sicilia
- Add the flour mixture to the egg mixture, alternating with the melted butter until combined. Fold in the orange peel until just mixed through (batter will be thick). Do not overmix.10 tablespoon (1 stick + 2 tbsp) unsalted butter, melted and slightly cooled, 2 tablespoon diced candied orange peel
- Using a cookie scoop, drop the batter onto the hot pizzelle iron (place the batter right in the middle of the patterns). Cook as per manufacturer's directions or until lightly golden brown. Use a spatula to gently lift the pizzelle. The cookies will be soft at first but will crisp up after removing them. Lay the cookies flat to cool. Repeat with the remaining batter. When the cookies are cool, dust them with powdered sugar.
Notes
- The batter will be thick and appear gummy. This is completely normal.
- Follow the manufacturer's directions for heating your pizzelle maker. I cook mine between a 3 and 4 on my particular model.
- Don't crowd the pizzelle maker. Use a cookie scoop to drop the batter right in the middle of each pattern. I use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of batter instead.
- Your pizzelle are ready when they are lightly browned. They will still be soft when you remove them from the iron. They will harden after a few minutes.
- Make sure your pizzelle are completely cool before adding the powdered sugar or the sugar will melt.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Teresa Marie Gianni says
Oh these are soooo good. Never eaten anything like them. I grew up in a house where pizzelle's were always on the table around holidays but adding the panettone flavor?? Wow! Light and airy and full of the holidays!
Jennifer says
Me too! Such a cool idea. Thanks for trying them!