This easy classic pizzelle recipe produces light and crispy vanilla Italian waffle cookies using a pizzelle iron! Includes tips for how to make pizzelles + variations for making traditional anise, almond, lemon, and chocolate pizzelle cookies.

Pizzelles Recipe For Italian Waffle Cookies
So here's the thing -- pizzelle cookies were never really on my radar until I got married. Oh, I'm sure I'd eaten them before, but I'd never made them.
As a newlywed, my husband begged me for weeks to make pizzelles for Christmas. I kind of smiled and nodded and said I'd look into making them -- you know, brushed him off, basically... I mean, I had no idea how to make them!
Then one day he mentioned that his grandmother made them every single year for Christmas. How an Italian waffle cookie became a Polish family tradition is beyond me... But at that point, I knew I couldn't keep putting him off.
So I scoured the Internet for a pizzelle recipe -- because, of course, he didn't have his grandmother's recipe. Using several different sites, I created one that sounded like what he'd described.
Only problem? We didn't own a pizzelle iron.
Electric Pizzelle Iron
Traditionally, pizzelles were baked with a cast iron pizzelle iron over an open fire, a hot and tedious undertaking.
Thank goodness for modern conveniences! We can now purchase electric pizzelle irons that make baking pizzelles simple and easy.
After a little research, I settled on this nonstick pizzelle maker. The price was slightly more than I was hoping to spend, but I've definitely gotten my money's worth from it over the years... We only pull it out a couple times a year, but it's still as shiny and pretty as ever!
Cucina Pro NonStick Electric Pizzelle Maker
I've been using this electric pizzelle baker for 14+ years now, and it's still going strong! The nonstick plates prevent your cookies from sticking and also makes them super easy to clean. ($44.99, Amazon)
Vanilla Pizzelle Recipe
The most common flavor used in pizzelle recipes is anise, which is a spice that tastes a bit like black licorice. If you're not a fan of the flavor of anise (I am decidedly NOT), don't worry... Pizzelles are wonderfully flexible when it comes to both flavoring and shaping them.
Vanilla, chocolate, almond, citrus -- these are all fabulous flavors to add to the pizzelle cookie batter. And warm pizzelles can be shaped into cones or cannoli shells, formed into bowls or tacos, and much more.
I really need to start using my pizzelle iron more throughout the year!
I opted to keep these pizzelle cookies very simple, just flavoring them with pure vanilla extract. Sometimes, I'll change it up and use a vanilla bean paste -- the flecks of vanilla bean are SO pretty.
This recipe is also easily adapted into a chocolate pizzelle recipe, and my kids are always thrilled when I make chocolate pizzelles.
Whatever flavor you fancy, when you're making a recipe as simple as this, high-quality ingredients make ALL the difference. So choose the best you can afford!
Pizzelle Making Tips For Perfect Cookies
Just like when you make pancakes or waffles, it's not unusual for your first couple of pizzelles to turn out a little wonky. They will still TASTE good, they just may not be as pretty as you'd like.
Here are a few tips for making pizzelles that will help you turn out the most perfect pizzelle cookies!
- Even if you're using a nonstick pizzelle maker, you may still need to mist it lightly with oil before the first use.
- Place your batter slightly behind the center of the mold because it will spread forward as you close the lid. I highly recommend this medium cookie scoop for measuring perfect portions and releasing the batter easily.
- Speaking of closing the lid, do it slowly to allow steam to escape easily and not burn the heck out of your fingers. Don't ask...
- Have a couple of wire cooling racks easily accessible next to the pizzelle maker to keep things moving.
- It's virtually impossible to achieve perfect edges on pizzelle straight from the iron. Any excess pieces can be trimmed with kitchen scissors while the pizzelle are still warm. Or you can carefully break off the ragged edges once the pizzelles have cooled.
Best Pizzelle Recipe Workflow
I've found that the best workflow for me is to use a wooden spatula to remove the cooked pizzelles from the pizzelle maker to the cooling rack.
Then I start another batch of pizzelles cooking in the iron. When the new batch is almost done cooking, I move the cooled pizzelles to a stack to make room for the next round of fresh and hot cookies.
How To Make Pizzelles Crispy
Don't expect your pizzelles to be crispy when you remove them from the pizzelle iron. They will actually be super flexible, and this is totally normal. If you want to mold your pizzelles into a different shape, it's ideal to do it now while they're still warm and pliable.
Pizzelle cookies will crisp up as they cool. And the real secret to perfect pizzelles is that you should allow them to cool completely before stacking them. If you stack them too soon, they will basically steam each other.
Spreading them out on wire racks allows the air to circulate around them, making for the crispiest cookies. I actually prefer my pizzelle after they sit for about a day, but they don't often last that long!
If you live in a humid area or your pizzelles are still not as crispy as you'd like, you can crisp them up in your oven. Place the pizzelles on a cookie sheet and bake them at 350 degrees for about 2 minutes.
How To Store Pizzelles
The best way to keep pizzelles crisp is to store them in an airtight container. They will keep at room temperature for up to two weeks. If they do happen to soften up, you can restore them by baking them in the oven as outlined above.
You can also store pizzelle in a ziploc bag in the freezer. Thaw them on a wire cooling rack, and they should be as crisp as when they're freshly made!
Now that my girls are older, they make the pizzelle batter earlier in the day and pop it in the fridge for later. Then we can just pull the pizzelle dough out and let it warm up for a few minutes before we cook the pizzelles later in the evening.
I'm hoping they continue this tradition with their own kids someday!
Classic Pizzelle Recipe for Italian Waffle Cookies
Ingredients
- 3 large eggs
- ¾ cup sugar
- ½ cup butter melted and cooled
- 1 tablespoon pure vanilla extract
- 1 ¾ cups all-purpose flour sifted
- 2 teaspoon baking powder
Instructions
- Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
- While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
- In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
- Bake one medium cookie scoop of batter (about 1 ½ tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.
- Dust cooled pizzelles with powdered sugar, as desired.
Recipe Notes
VARIATIONS:
- chocolate pizzelle recipe -- omit the vanilla, and add 3 tablespoons cocoa powder + an additional ¼ cup granulated sugar.
- almond pizzelle recipe -- substitute 1 tablespoon pure almond extract for the vanilla extract.
- lemon pizzelle recipe -- reduce the pure vanilla extract to 1 teaspoon, and add 2 teaspoons of finely grated lemon zest.
- traditional anise pizzelle recipe -- add ½ teaspoon anise seed.
Recommended Products
Variations On These Classic Pizzelle Cookies
Want to try a new take on this pizzelle cookie recipe? In addition to the chocolate pizzelle pictured above, you can easily modify this vanilla pizzelles recipe to make the flavor variations below:
Almond Pizzelle Recipe
Substitute 1 tablespoon of pure almond extract for the vanilla extract in the recipe above.
Lemon Pizzelle Recipe
Reduce the pure vanilla extract to 1 teaspoon, and add 2 teaspoons of finely grated lemon zest.
Traditional Anise Pizzelle Recipe
Add ½ teaspoon anise seed to recipe above.
Did you make this recipe?
I'd love to see how your pizzelle cookies turn out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Rhonda says
If you shape the pizzelle in a tube shape, can you tell me how far in advance you can stuff them with a cannoli type filling without the pizzelle becoming soggy? Thank you!
Margaret Till says
You mention to re-shape the pizzelles while they are warm. Have you ever rolled them into tubes, sort of like a non-fried cannoli? I want to make these for the grandchildren for Easter. I know they will not like anise, so I wanted to do something different. I thought of making them into tubes and stuffing like a cannoli.
Do you have any suggestions on the best way to roll them into tubes?
Thank you, Margaret
Tara @ Unsophisticook says
Hi Margaret! Yes, when they're hot off the pizzelle press, you can easily form them into shapes. I have a cone-shaped wooden form that I use to make waffle cones. You can also purchase cannoli forms, or just use any tube you have around the house that's about the size you need. Just hold one side of the pizzelle against the tube and start rolling it around it. After it cools for a minute, you can pull the tube out of the side.
Cindy T. says
I hang mine over my noodle rack(an old fashioned clothes drying rack), and they resemble a taco shell you can spread the inside with melted chocolate ,then serve with ice cream ,you can make a "taco bar" with nuts ,chopped fruit or whaterver you like on a sundae . The kids will love them...
Tara @ Unsophisticook says
That sounds amazing, Cindy! I definitely need to try this -- my kids will flip!!!
gloria says
I use Splenda to make pizzelles and the pizzell maker leaks an oil like substan ce out the sides. Could this be caused by using the Splenda?
lori says
well im 52 and have been making these for 40 years,,,mine r a little different,,cause i leave mine sit overnite in the fridge. So they r not runny,,i use no baking powder,and i use orange, anise,and lemon flavoring equal parts of each,,,,
Dan Lebano says
Been making pizzelles for over 25 yrs. between family,1st and 2nd cousins
And friends I usually make them a week or 10 days before Christmas. I've
Been useing my same receip every year and have not changed one thing in it.
Over the years, I've heard the compliment many times, and sometime in a
Whisper, "they're better than wife's or my grandmothers" my receip calls
For 6 eggs. With my iron ,i make 4 at a time and use between 5 or 6 dozen eggs. That usually takes care of everybody. I rarely,rarely,give my receip to
Any one! ! Have a happy holiday and healthy new year.
adrienne says
so glad you printed this recipe just got my cucina pro on amazon but it had no instructions or recipes and its new! so I will be using your recipe and I am sure they will be great thanks again Adrienne
Lydia says
My first pizzelle's were soggy. More like pancakes than cookies. They were thin and tasted good just not crisp. What did I do wrong?
Tara @ Unsophisticook says
Lydia, were they still soggy after letting them sit for a few minutes? They will be soft when you first pull them off the iron, but they should crisp up after a few minutes when you transfer them to a wire cooling rack. Don't stack them until they've cooled.
Jess says
I don't own a pizzelle iron but I wanted to make cannoli shells without having to fry them. After a failed attempt at cooking them on a crepe pan and trying to press them down, I decided to use a sandwich press. They weren't as pretty as those made in a proper iron, but when I rolled them up it didn't matter. After about 15 minutes they were nice and crispy.
Also, I added a little milk to my mixture as the first few were quite thick and wouldn't crisp up.
Thanks for the recipe!
daniel says
Love making pizzelle;s.....Take you time and experiment with different flavors..and dont rush....Iam Italian
Ray says
Hi All! I have been making pizzelles for a few years. Like a few of you on this post, I am of Polish decent and my family has made them a tradition as well. I usually make 3 different flavors! Ones with Anise, vanilla and chocolate. I am going to try to make some tomorrow and add some crushed/chopped walnuts to them. I use the Cucina Pro. Wish me luck!
Kasandra says
Made some last night with an old recipe calling for 1 1/2 sticks of butter, I will try yours next, a little less fat!!!
I always use anise. I never tell anyone anything other than it is traditional flavor. My boyfriend who HATES licorice flavor anything devours my cookies!!!
What they don't know won't hurt them.
Thanks for the new recipe!
Nora Levine says
Too funny to read about your Polish family and Italian cookies! My grandmother was Czech, and she made them every Christmas. I use a small cookie scooper to get the batter to the iron, and an offset spatula to get the cookie from the iron to the rack. Makes for fewer sticky fingers.
The cookies last forever, if sealed in an airtight container. My husband loves the batch that is from 2 Christmas' ago! They are delish!
Marge Fredrickson says
I love pizzels so much! My batter always seems to be to thick. What am I doing wrong? I use a Wilton Cookie Scoop and it is just the right amount, but my batter seems to thick, and I like my pizzels thin. Any suggestions?
Thanking you in advance.
Tara @ Unsophisticook says
My batter is thick, but I've never had a problem with my pizzelles turning out too thick. Does your pizzelle iron have a lock on the handle? I don't use the one on mine, but it would probably ensure a thinner pizzelle if you use it to compress them while cooking.
Diana says
Santa thought I was a god girl and delivered a Chef Choice Pixxelle Maker under my tree....vunderbar
Tara @ Unsophisticook says
Nice -- enjoy your pizzelles!
Donna F says
Thank you so much for this recipe. I have the CucinaPro Pizzelle Baker and just love it, but have misplaced (lost) the recipe book. Today is Christmas Eve and my grandkids are coming on Weds and I need pizzelles for them, but you have saved me.
Again thanks and Merry Christmas.
Tara @ Unsophisticook says
We made them tonight, Donna! It's our Christmas Eve tradition.
Don Eubank says
I have been making pizzelles now for about 50 years, I'm on my second iron. Anyway for Christmas and parities, when the batter is all mixed up I divide it in half. Then I put some red food coloring in half, then green in the other half. It takes about 12 drops each. Make small balls of each color press them side by side then bake it. It sure make a beautiful cookie for Christmas. And for July 4, do the same thing only make them red, white and blue. The white is just the natural of the batter. A few time you will catch on and they are well received by all. Enjoy. I always make about 10 doz.
Tara @ Unsophisticook says
Love this idea -- thanks for sharing!
Bob meadows says
I make the best pizzelle !
adrienne says
so where is the recipe?
sally ingram says
I have a villaware pizzelle iron but i keep losing my recipies
rita sullivan says
Can I use splenda instead of sugar?
Tara @ Unsophisticook says
I don't use Splenda in my baking, so I really can't say, Rita. Sorry!
Allyson says
About how many pizzelles does this recipe make?
Tara @ Unsophisticook says
Hmm, I haven't made them yet this year, so I'm having trouble visualizing just how many it makes (plus we eat so many as we're making them, LOL). I'd estimate it's about 2 dozen or so, but I will update the post for sure later this week.
Tara @ Unsophisticook says
Sorry it took me so long to get a figure, Allyson. A single batch of the recipe makes about 2 dozen pizzelles.
Diana says
Just found your site....love the info I gathered....and added a pizzelle maker to my wish list! If Santa doesn't think I need it, I will just get it. Love making cookies at Christmas and always looking for new ideas! Bookmarked your site! Thanks for the info
Ana says
used the recipe last night instead of Grandmas, It turned out GREAT! I followed the instructions and the kids went through them ALL last night... None left this morning..
Sheryl says
How is the best way to store pizzelles. How long a shelf life do they have.
Tara @ Unsophisticook says
Good question, Sheryl! You can store pizzelles in an airtight container for up to two weeks. They do have a tendency to absorb moisture from the air and soften up, but you can quickly remedy this by popping them back into a warm oven (about 350 degrees) for just a few minutes. Be sure to check on them frequently!
Donna says
hello, so glad to find this recipe, i have a pizzelle maker and for the first tme in over 12 years , i lost my recipe book tha with it, OMG i was lost. but thought i'd add a few tips as long as i was here just to show my appreciation...as for storing them, yes you can put them in air tight container and they will last probably up to 2 weeks providing your not in humid weather, humidity will make they soggy, still good to eat but they lose the crispy-ness. i make these every christmas along with a few other occassions during the year. at christmas i make so many i have to start early, like November, i store them in ziplock bags, making sue you get the air out and put them in the freezer. DONOT powder sugar them until your ready to take out and serve, the defrost quickly so 1/2 before serving is close enough. I have kept these in my freezer up to 4-6 months. sometimes when i know theweather is going to get hot i make them and then i have them for the summer and don't have to stand over the steam. also i have been creative and taken half the batter or 1/3 of the batter and colored it with food coloring for the occassion, christmas - red green, halloween - orange, baby shower - blue/pink/white and i put a little dap of each color in the center of the press and they just blend nicely while they bake. i've made the chocolate and yes the batter consistancy is a little different but you'll get the hang of it after a few tries. i've also made the regular all white batter and after cooling i melt chocolate disc and white chocolate discs and drizzel them over the pizzelles and place them in the feezer for a few minutes to chill, you can leave themthere until ready to serve and then powder sugar them. i have such fun making my pizzelles and get so many compliments on the variatons...only your imagination can stop you. i hope this has been a help to someone...thanks again for posting, helping my granddaughter make these tonite for school tomorrow
Tara @ Unsophisticook says
So many great suggestions, Donna -- thank you!
RLR says
My mother stores them in tin containers. Popcorn tins work best. She lives in Pa. and has no issues with them getting soggy.
Tara @ Unsophisticook says
Thanks for the tip -- I will try that!
Randy says
Wow - used your recipe for my first go around with my pizzelle maker. Great!!!!
Tara @ Unsophisticook says
Glad you liked it, Randy!
Kate says
In our family, we time the pizzelle by saying one "Hail Mary." Who knew Mary was Italian???
Katie says
I just found this on pinterest and I can't wait to make it...I have to save up a bit for the pizzelle maker but it can be done. Thank you so much!
Love, Katie
Amanda says
Thank you so much for this receipe!! These were delicious!! I made them for my family and within two hours they were gone! I will definitely be making these again!!
Camilo says
I love pizzelles and thought I'd add a little tip. Adding the juice of a whole lemon, as well as a little bit of grated peel gives the pizzelles a nice tangy flavor. Everybody I've given these to loves this touch.
Also, if people like the pizzelles a little cakier, not latching the press makes a nice fluffy pizzelle as opposed to a crispy one. It seems to stay warm longer and is a little more dessert-y.
kristen says
I made these last night and they turned out soft and had no flavor. I threw the batter away.
Tara @ Unsophisticook says
Hi Kristen! If you followed the recipe exactly, it sounds like maybe they were slightly undercooked. They will be super soft coming off the press (this is what allows you to form them into shapes as I mentioned in the post), but they should become crisp as they cool. If they don't crisp up, they probably weren't cooked long enough.
It usually takes me a few tries to find the perfect timing. Thirty seconds is a good rule, but I also watch for the steam to stop escaping from the sides of the press. I don't ever use the sensor light on the press as this typically does not provide good results.
You can definitely add more vanilla to the recipe if you prefer a stronger flavor. Make sure you use pure vanilla extract for the best flavor.
JA says
Can I make pizzelle without a pizzelle cooker???? Can I just bake them in an oven or in a skillet on top of the stove
Tara @ Unsophisticook says
The original pizzelle irons were used on the stovetop, but I don't think you could make them successfully in just a skillet. They're similar to a waffle and need to be pressed to achieve this.
Donna says
No you must have a Pizzelle iron to make these cookies. I bought mine on ebay and I have a villaware iron.
Katherine says
I'm jut amazed that I just in the past few weks FOUND a cookie called Pizzelle... what rock have I been hiding under! My Goodness! I'm ADDICTED! The heck with Christmas, I'll eat them YEAR ROUND! I just can't seem to find a iron anywhere near me and HATE to order off the internet. Yes, I'm chicken to give out my card numbers to websites. I did see one recipie that absolutely did NOT call for baking soda. They said it would make the cookie tough. But the batter was awfully thin! I think if I ever find a cookie maker, I'll use your recipie instead. Thank you so much for the information. And please! enter me in your contest! Thanks again so much!
Elizabeth says
Cześć, jeśli nie mam maszyny do pieczenia pizzelle czy mogę upiec ciasteczka na patelni?
Linda davis says
I had these in France served with ice-cream ! They were wonderful ! I must buy a pizzelle maker. Thanks for the pizzelle recipe !
lala says
Sorry, I believe that they should only be made with anise; anything is an abomination. I too dislike licorice, but I love pizzelles. If they are made properly, the anise flavor is not overpowering.
Tracy B. says
I agree, however, most everybody i know doesn't like black licorice, so why not try different flavors for different tastes?
Rina says
FYI, Poland had an Italian Queen in the Renaissance. Hence, things like borcht with cheese stuffed tortellini, and pizelli are found throughout Poland. Pizelli is the plural of pizelle. Also, I would like to mention that in my family's dialect, Pizelli is also called "Ciarle" I don't know how to spell it because my Nonna immigrated as a child and was illiterate, but as children, we used to call it "Charlie". And, in the 60's it was popular to roll the pizelli in the oven and fill with cream, peasant canolli, I think.
Tara says
Wow, thanks for the quick history lesson, Rina. That's fascinating stuff! I know what you mean about not knowing how to spell things. My great-grandma emigrated from Hungary, so there are a good many dishes that I know by their Hungarian names but have no clue how to spell.
Rina says
Your most welcome, Online interaction is my favourite bedside activity, I have been sick for over a week! And in my clogged-minded state, I forgot to mention that I love your blog! I just found it and am quite pleased. I have already Evernoted some of your urls for future dinner parties. Thanks, and hopefully you will be up for my ongoing banter ;-)
Tara says
I'm glad to have you here, Rina! I'm not new to blogging (my other site is http://dealseekingmom.com ), but Unsophisticook and food blogging is a new venture for me. I love it so far!
Kasey says
I love vanilla pizelles, and I wish I had the space for one of those pizelle makers! I'm going to have to ask around and see if I can borrow one...
Gianna says
I make these often. My favorite way to make them is to replace the vanilla with some annisette liquor.
Tricia P. says
I am also polish, and you guessed it, theses were a holiday tradition in our house. Dust them with powered sugar as they cool.
Dianna says
Oh thank you! I haven't had a pizelle in years!
Kasey Angle says
I am excited to see your recipes....I am always up for new ideas. First time here, please dont forget to enter me in the drawing for the ScanPan CTX 5 piece cookware. I was really impressed with it being nonstick and you can use metal utensils!!!! HOw exciting.....I dont kow how many times I have cringed over my pans when someone comes to use a metal utensils. EEEKS....Thank you and look forward to great recipes!
heather says
I had a pizzelle for the first time on holiday in Maine this summer, and as one who knows about pizzelles might expect, fell in love immediately. A pizzelle maker would be great and having the treat fresh even more so, but for now I'll have to search out an Italian bakery!
Cheers,
*Heather*
briskmamma says
Interesting recipe. I have eaten similar cookie in Prague. I think it is their traditional cookie...
Gabriela says
I love the anise flavor. I've been making these cookies for years. Have worn out 2 pizzelle makers. We sprinkle ours with powdered sugar.
krista says
Thanks so much for the recipe!!
Katie | GoodLife Eats says
I have never made these before, but they look and sound really yummy! And your pictures look great. :)
Trish says
thank you! I will be adding a pizzelle maker to my dear santa list this year. lol
KATIE says
This looks like it will be a fun newsletter/website! I just signed up so please don't forget to enter me to win that gorgeous Scanpan CTX 5-Piece Cookware set! Best wishes!
Deb says
We love Pizzelles. I think that they are traditionally made with Anise extract, but I hate licorice anything, so we always go with vanilla. They are wonderful with coffee. =) We aren't Polish or Italian....
Tara says
Yep, they do use anise seeds or anise extract traditionally, but we don't care for licorice either.
Heather says
Somehow my Polish family also created a tradition for these Italian cookies. And my husband's family too. We're having a cookie exchange in a couple weeks and I am gearing up for a long day infront of my pizzelle iron.
Megan says
Thanks for another great post! Making pizzelles is something my Polish family also did/does. I'm keeping the tradition alive and made a batch this year using vanilla, though I also really like using almond extract, too. However, the pizzelle iron I borrowed from my mom makes smaller pizzelles than the ones my grandma used to make, and the edges aren't as pretty as yours (or hers). Maybe I'll have to invest in my own pizzelle iron soon. ;-) Oh, and I've never tried/made the chocolate version, so that's another thing on my to-do list!
Jodi says
Thank you so much for this post! I've been craving pizzelles and thinking about buying a maker. The CucinaPro maker you got is the exact one I was looking at! I'd love to know what you think of it! Thanks!!
Tara says
I was very pleased with it, Jodi! I don't really have anything to compare it to, but I found it very simple to use. The pizzelles turned out excellent, and cleaning it up when I was done was super easy -- always important to me!
Anne says
I have the CucinaPro pizzelle baker and have been using it for over 2 years. It is wonderful, every pizzelle comes out beautifully and I have been very happy with it. It seems to be a heavy duty design (my last one was plastic and burned out in a year) and I would highly recommended this pizzelle maker if anyone is looking to buy one.
Suzanne says
Hi I just bought the Cucina Pro pizzelle maker and tried a batch with the recipe in the book. They tasted great, but not pretty - I tried different amounts of batter, placing it in different places on the grid, etc., and they are either lopsided, or run over the edge. Any sugestions? Do you use a level tablespoon of batter? Thanks!
Tara says
I found that they did have a tendency to run over the edges, especially with the chocolate batter because it had a slightly runnier consistency. I used a rounded tablespoon of batter and placed it just behind the center of the grid since it pushes the batter forward as you close it. As long as it fills the mold evenly, runover should be okay because it's pretty easy to break it off once they cool.
Suzanne says
Thank you Tara for the feedback about the trouble I'm having making pizzelles with the Cucina Pro. (issues with them being unevenly shaped, batter running over, etc.) I wondered if it was just this particular model, but they all seem to be designed the same. I did wonder if you have to trim the pizzelle while warm with kitchen scissors or something to make a nice edge. I guess I just need more practice in placing the batter in the correct place on the grid. Breaking off the excess after they cool is a good idea too.
Lynn says
While the pizzelles are hot from the iron I use scissors to trim the edges. my grandchildren love to nibble on the scraps and my pizzelles are picture perfect with scallopped edges.