For a nice presentation with the cannoli flavored ricotta cheesecake, these cookies may be quartered and added to each wedge of cake or make small and leave round with or without dusting of powdered sugar.


  • 1 1/4 cups all-purpose flour

  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 1 egg
  • 1/3 cup sugar plus 1/2 teaspoon cinnamon
  • 1/4 cup marsala wine
  • 3 ounces melted butter


Preheat the pizzelle iron, and grease or spray according to the manufacturer’s instructions. Set out a cooling rack for the baked cookies.

Put flour and baking powder in a medium bowl and whisk to blend; set aside.

In another bowl, whisk together eggs and salt until foamy and then gradually whisk in the sugar cinnamon mixture. When mixture is smooth, whisk in the marsala wine, followed by the melted butter.

Finally fold in the reserved dry ingredients.

Using about 2 teaspoons of batter for each cookie, place batter in center of the iron, close, and bake about 2 minutes, or until golden and firm. Don’t open the iron until the steam stops. Remove from the iron to the cooling rack and continue making cookies until all the batter is used.

If you want to cut the pizzelle cookie into quarters or roll them into cones, do so the immediately as they come off the iron, while they are piping hot and still pliable. Dust with confectioner’s sugar before serving if desired.


  • Double batch

  • 11 ounces flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 4 ounces sugar
  • 1 teaspoon cinnamon
  • 1/2 cup (4 ounces) Marsala wine
  • 6 ounces butter, melted


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