Preheat your pizzelle maker according to the manufacturer's instructions. Lightly grease if necessary.

In a large bowl, whisk together the eggs, melted butter, granulated sugar, vanilla extract, and anise extract (if using) until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are okay.

Drop rounded tablespoons of batter onto the preheated pizzelle maker grids. Do not overcrowd the maker; typically, one to two tablespoons per cookie is sufficient, depending on the size of your maker.

Close the lid and bake for 1 to 2 minutes, or until the pizzelle is golden brown and lightly crisp. Cooking time will vary based on your pizzelle maker.

Carefully remove the pizzelle from the maker using a fork or spatula. If you want to shape them, immediately drape them over a rolling pin or a cone-shaped object (like a cannoli form) and hold for a few seconds until they begin to set.

Place the shaped or flat pizzelle onto a wire cooling rack to cool completely. They will crisp up further as they cool.

Repeat with the remaining batter, allowing the pizzelle maker to reheat between batches if necessary.