pizzelle cookies recipe with spelt and buckwheat
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This healthy pizzelle cookies recipe is elevated with spelt and buckwheat flours. Pizzelles are traditional Italian waffle cookies made from a batter-like dough on a special press.

pizzelle cookies recipe with spelt and buckwheat pinable image

Pizzelle cookies were always a special Christmastime treat in my home growing up. I will gladly eat one anytime of the year, to be honest!

They are actually quick and easy to make, only taking around 20 minutes from start to finish. If you already own a press, they are an amazing dessert to whip up in a pinch.

We only ever make our pizzelle cookies with traditional anise flavoring, but the cookies can be flavored with any extract you like.

For fun variations, you can wrap the hot pizzelle cookies around a dowel to form cannoli shells, or around a cone-shaped form for homemade ice cream cones!

a close up of a pizzelle cookie tied with baker's string

These days I love to make freshly milled flour at home with a countertop mill. This wholegrain flour increases the flavor and nutrition of my baked goods and sourdough breads.

So this year I made this pizzelle cookies recipe with a combo of milled spelt (an ancient wheat) and buckwheat.

I loved the resulting flavor and light texture!

buckwheat and spelt kernels sitting on a butcher block countertop

Now if you don’t mill your own flour, you can easily purchase spelt flour and buckwheat flour locally or from Amazon.

The pizzelle cookies pictured were made with a mini pizzelle press.

The shallow wells in the mini press make it harder to achieve perfect-looking cookies. However, being small, they are so cute to stack on a tray of mixed Christmas cookies.

They are also small enough to be stacked inside a suitable-sized coffee mug to be gifted (I do love homemade food gifts for the holidays).

You can place a cookie-filled mug inside a cellophane treat bag and tie the top of the bag with a ribbon and gift tag.

How to Adjust This Pizzelle Cookies Recipe for High Altitude

We live at high elevation in Colorado (8,950 ft).

Like many of my cookie and cake-baking fiascos up here, my anise pizzelles were turning out super thin with excessive air bubbles in the finished cookies.

I learned I can simply decrease the amount of baking powder to achieve the perfect texture where I live. I have notes for this adjustment in the recipe card if you’re in a similar situation.

pizzelle cookies made from this recipe sitting on a cooling rack over a blue floral cloth napkin

Pizzelle Cookie Batter Consistency

I’ve written the recipe by weight so you can achieve a consistent result when using wholegrain flours (even freshly milled flours).

I honestly prefer baking with my scale now. It’s so much quicker to dump ingredients into the bowl on the scale than it is to measure everything out.

The resulting batter is thicker than pancake batter, but still thin enough to drop on the press.

Tips for Making Pizzelle Cookies

  • If you’re milling your own spelt and buckwheat, weigh the grains prior to milling. Then you’ll make the perfect amount of flour for the recipe.
  • Don’t worry if your cookies don’t come out perfectly. The ragged edges only add to the charm and they look beautiful stacked together no matter what.
  • Leave pizzelles completely flat to cool. They will be flexible only while they are hot, then they will take on whatever shape they are in. They will become crisp as they cool completely and then you can stack them.
mini anise pizzelle cookie

Recommended Equipment

How to Make Pizzelle Cookies – Step-by-Step

Step 1 – Preheat Pizzelle Press and Mix Batter

Plug in your pizzelle press to preheat after you’ve familiarized yourself with the manufacturer’s instructions.

To make the batter quickly, I like to use an electric hand mixer.

Start by mixing the flours and baking powder in a small bowl first. This is to insure the baking powder is evenly distributed. Set the dry ingredients aside.

Into a medium-size bowl, beat the eggs until they lighten in color. Then beat in granulated sugar until well combined.

Finally, mix in melted butter and anise extract (or your extract of choice).

Then you can use a rubber spatula to stir in the flour and baking powder mixture until just combined. You will want to avoid over-mixing the batter at the end.

pizzelle cookies recipe batter consistency

Step 2 – Cook Pizzelles in the Press

As soon as your pizzelle maker is ready, you can begin the cooking process.

I don’t find the need to grease my press, but again, follow the instructions for your own press.

Drop the appropriate amount of batter onto the center of each cookie well and close the lid. My trick is to use a small cookie scoop to drop the batter.

The pizzelle cookies cook quickly, usually in just 30-45 seconds (and less for the minis). They are done once they’ve taken on on some golden-brown color.

Step 3 – Transfer Cookies From the Press to a Cooling Rack

The cookies will be flexible while they are hot. I find it easiest to transfer the cookies from the press to the cooling rack with a fork.

They cool and take on their final shape quickly. Make sure to leave them flat on the rack in a single layer at first.

Continue cooking your pizzelle cookies in the same manner until you’ve finished.

Serve them as they are, sandwich preserves or a special filling between the cookies, or dust them with powdered sugar.

a short stack of anise pizzelles tied with black and white baker's string

How to Store Pizzelles

To keep pizzelle cookies crisp, make sure they cool completely before you store them.

Keep them in an airtight container out of direct sunlight to prevent condensensation from forming.

Pizzelles freeze well stacked in a zipper freezer bag or in a food-safe container for longer storage. They tend to get soggy in the refrigerator.

If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated!

Follow me on Instagram @aberlehome and tag me on your photo to show me what you made!

pizzelle cookies recipe with spelt and buckwheat

Spelt & Buckwheat Pizzelle Cookies

Yield: About 36 standard-size pizzelle cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This healthy pizzelle cookies recipe is elevated with spelt and buckwheat flours. Pizzelles are traditional Italian waffle cookies made from a batter-like dough. You will need an electric hand mixer and a pizzelle press.


  • 100g whole spelt flour
  • 100g buckwheat flour
  • 2 teaspoons baking powder*
  • 3 large eggs (171g)
  • 150g granulated sugar
  • 113g (1/2 cup) salted butter, melted and cooled
  • 1 Tablespoon pure anise extract (can sub with all pure vanilla extract, or 2 tsp pure almond extract + 1 tsp vanilla)


  1. While pizzelle press is preheating, whisk together flours and baking powder in a small bowl and set aside.
  2. In another medium-sized bowl, beat eggs with an electric hand mixer until they have lightened in color. Add the sugar to the eggs and beat until combined.
  3. Add melted butter and anise extract and beat again until well combined.
  4. Stir in reserved dry ingredients with a rubber spatula, scraping down the sides of the bowl as necessary, until just combined. Don't over-mix the batter at this point.
  5. Cook pizzelle cookies in the hot press according to the pizzelle press manufacturer's instructions. Pizzelles should be lightly golden brown when done--usually after 30-45 seconds of cooking (less time for mini pizzelles). Gently lift the pizzelles from the press with a fork and transfer to a cooling rack. Continue cooking remaining cookies in the same manner.
  6. Allow pizzelles to cool flat in a single layer. They will become crisp and can be stacked once they are completely cool. (Alternately, they can be wrapped around a dowel or cone-shaped mold after removing from the press to form cannoli shells or ice cream cones.) Serve. (Alternately, sandwich preserves or a filling between the cookies or dust with powdered sugar before serving, if desired.)


*I reduce baking powder to 1 ½ teaspoons at 8,950 ft. elevation.

If pizzelles are thicker than your preference, simply increase the baking powder slightly for thinner pizzelles.

How to store pizzelles to keep them crisp: allow cookies to cool completely, then store in an airtight container at room temperature (out of direct sunlight to prevent condensation from forming) or freeze for longer storage. Do not refrigerate.

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 36mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 1g

*Nutrition information is not always accurate.