Panettone Pizzelle: Italian Festive Cookies Made from Panettone

Panettone Pizzelle put a festive spin on classic Italian pizzelle—those thin, crisp waffle cookies made for holidays and special occasions. These pizzelle are flavored with Fiori di Sicilia, an aromatic extract that brings bright citrus, warm vanilla, and a delicate floral note—the same characteristic flavor often found in panettone. The result is a cookie that evokes the familiar panettone profile while staying true to the crisp, light texture of a traditional pizzelle.

Traditional Italian pizzelle are airy, waffle-patterned cookies that are especially popular at holidays. Lighter citrus versions are a spring favorite, but the panettone-inspired pizzelle here have cozy winter and holiday vibes. If you love panettone—the enriched Italian bread dotted with candied fruit and citrus—these cookies are a must-try. Even if panettone isn’t your usual favorite, the balance of citrus, vanilla, and a hint of floral flavor makes these pizzelle uniquely delicious.

What you will need

One important note: you need a pizzelle maker to make these cookies. There’s no easy substitute for the patterned iron that gives pizzelle their distinctive shape and texture. A dedicated pizzelle iron or maker is inexpensive and worth it if you enjoy making these and other crisp cookies often.

• Flour – All-purpose. Sifting after measuring helps keep the batter light.
• Baking powder – For a slight lift.
• Sugar – White granulated sugar provides sweetness and structure.
• Eggs – Large, at room temperature.
• Butter – Unsalted and melted, then cooled slightly before adding.
• Fiori di Sicilia – The signature ingredient. This flavored extract adds citrus, vanilla, and floral notes associated with panettone. Use it sparingly—2 teaspoons is enough to flavor the batter.
• Candied orange peel – Traditional panettone fruit for small bursts of citrus. If your candied peel is moist, pat it dry before folding into the batter.
• Powdered sugar – For dusting the finished cookies.

Step-by-step instructions

A quick overview of the method to make panettone-flavored pizzelle.

Step 1. Combine the flour and baking powder. Step 2. In a separate bowl, whisk the eggs and sugar until pale yellow, then add the Fiori di Sicilia. Alternate adding the flour mixture and the melted butter to the egg mixture until just combined, then fold in the candied orange. Step 3. Drop batter by heaping tablespoons onto a preheated pizzelle maker, centering it in the pattern. Step 4. Cook according to the manufacturer’s directions until lightly golden. Cool on a wire rack and dust with powdered sugar when fully cooled.

💡Expert tip

Substitutions and variations

If you’re missing an ingredient or want to change the flavor, try these options:

• Substitute freshly grated orange zest for the candied orange peel for a lighter, fresher citrus note.
• If you don’t have Fiori di Sicilia, use a different flavored extract such as vanilla or almond. The cookie will taste more like a classic pizzelle than panettone, but it will still be delicious.

Storage and prep

Store pizzelle in an airtight container at room temperature for up to two weeks. Ensure the container seals well so the cookies stay crisp rather than becoming soft.

Frequently asked questions

More Italian favorites

Buon appetito!

📖Recipe

Panettone Pizzelle Cookies

Panettone Pizzelle combine the crisp texture of traditional pizzelle with the citrusy, vanilla-forward aroma of panettone thanks to Fiori di Sicilia.

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Dessert

Cuisine Italian

Servings 32 pizzelle (4 inch)

Calories 122 kcal

Equipment

• pizzelle iron/maker
• cookie scoop (optional)

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 4 large eggs, room temperature
• 1 cup (8 oz) white granulated sugar
• 2 teaspoons Fiori di Sicilia
• 10 tablespoons (1 stick + 2 tbsp) unsalted butter, melted and slightly cooled
• 2 tablespoons diced candied orange peel
• Powdered (confectioner’s) sugar, for dusting

Instructions

1. Preheat the pizzelle maker according to the manufacturer’s directions. Lightly oil the grates if recommended.
2. In a medium bowl, sift together the flour and baking powder.
3. In a separate bowl, whisk the eggs and sugar until pale yellow, about 30 seconds. Add the Fiori di Sicilia and whisk to combine.
4. Alternate adding the flour mixture and the melted butter to the egg mixture until combined. Fold in the candied orange peel. The batter will be thick—do not overmix.
5. Use a cookie scoop or a heaping tablespoon to drop batter onto the center of each pizzelle pattern. Cook according to the manufacturer’s directions or until lightly golden. Remove gently; the pizzelle will be soft at first but will crisp as they cool. Lay flat to cool completely.
6. When fully cooled, dust with powdered sugar and serve.

Notes

• The batter will be thick and slightly gummy—this is normal.
• Follow your pizzelle maker’s heating recommendations; different models vary. Don’t overcrowd the iron when cooking.
• If you don’t have a cookie scoop, use a heaping tablespoon for each pizzelle.
• Make sure pizzelle are completely cool before dusting with powdered sugar so the sugar doesn’t melt.

Storage: Store pizzelle in an airtight container at room temperature for up to 2 weeks.

Nutrition*

Serving: 1 pizzelle | Calories: 122 kcal | Carbohydrates: 17.4 g | Protein: 2.4 g | Fat: 4.9 g

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary.

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