Why You’ll Love This Recipe

I love how these pizzelle offer both tradition and a little something new. The almond extract pairs perfectly with the creamy richness of ricotta, creating a flavor that’s warm, nutty, and just sweet enough. Plus, using a pizzelle iron makes the whole process feel fun and a little nostalgic. Whether I’m making a batch to share or just treating myself, these never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup ricotta cheese
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Directions

I begin by preheating my pizzelle maker according to the manufacturer’s instructions.
In a large bowl, I combine the ricotta cheese, melted butter, sugar, eggs, vanilla extract, and almond extract. I whisk everything together until the mixture is smooth and well-blended.
In another bowl, I whisk the flour, baking powder, and salt to evenly distribute the dry ingredients.
Gradually, I add the dry mixture to the wet ingredients, stirring just until combined. The batter is thick, but still easy to scoop.
I lightly grease the pizzelle iron if it tends to stick. Then I drop about a tablespoon of batter onto the center of each mold, close the lid, and cook for 30–60 seconds, depending on how golden and crisp I want them.
I carefully lift each pizzelle off the iron and let them cool on a wire rack—they crisp up beautifully as they cool.
Once they’re cool, I like to dust them with a bit of powdered sugar for that perfect finishing touch.

Servings and timing

Yield: About 20–24 pizzelle
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: 35–40 minutes

Variations

Sometimes I swap almond extract for lemon or anise extract if I want a different flavor. For a more decadent twist, I dip one half of each pizzelle in melted dark chocolate and let them set on parchment. I’ve also tried folding warm pizzelle into little cones or bowls and filling them with mascarpone or whipped cream for a more elegant dessert.

Storage/Reheating

I store pizzelle in an airtight container at room temperature for up to a week. They stay crisp as long as they’re kept dry. If they soften a bit, I pop them in a warm oven (about 300°F) for a few minutes to bring back the crunch. These also freeze well—stacked with parchment paper and sealed in a freezer-safe bag.

FAQs

Can I make these without a pizzelle iron?

These need a pizzelle maker for that signature shape and texture. Without one, the batter doesn’t quite work the same way on a griddle or pan.

Why add ricotta cheese?

I like how the ricotta adds moisture and richness, giving the pizzelle a slightly softer center while still keeping a crisp edge. It’s a subtle but delicious twist.

Can I freeze pizzelle?

Yes, I freeze them in a single layer (or stacked with parchment between them) in a sealed container. I let them thaw at room temperature when I’m ready to enjoy them.

How do I keep them crisp?

Once cooled, I store them in an airtight tin or container. Any exposure to moisture will soften them, so I avoid storing them in the fridge.

Can I make the batter ahead?

Yes, I’ve made the batter a few hours in advance and stored it covered in the fridge. I let it come to room temperature before cooking for best results.

Conclusion

Almond Ricotta Pizzelle are a sweet, delicate treat that blends tradition with a bit of creamy indulgence. They’re light enough to enjoy with an afternoon coffee and pretty enough to serve at a holiday gathering. I love how quick and rewarding they are to make—and even more, I love how they disappear from the cookie plate faster than I can say “more, please!”