In a large bowl, beat the eggs and sugar until light and fluffy.

Add the melted butter and anise extract to the mixture and blend well.

Sift together the flour and baking powder, then gradually mix into the wet ingredients until smooth.

Preheat the pizzelle iron and lightly grease it if necessary.

Drop about one tablespoon of batter into the center of each mold on the iron.

Close and cook for 30–45 seconds, or until golden brown.

Remove carefully and place on a cooling rack to crisp.

Repeat until all the batter is used.