They are quite easy to make and the batter is very easy to handle. The batter can be made ahead and refrigerated or made and used immediately.
here. They make one at a time and require patience and a strong arm. I prefer the electric models, especially the ones that make multiple pizzelles at one time, like here or here. They are non-stick, which makes cooking and cleaning easier, although they still require a coat of oil on the iron.
4 eggs, room temperature
3/4 cup sugar
1/2 cup melted unsalted butter
3 tsp vanilla extract
1 tsp anise extract
1 3/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
Mix eggs and sugar with an electric mixer until thick. Add vanilla and anise. Stir in butter.
Sift flour, baking powder and salt. Add to egg mixture, just until combined.
Heat pizzelle iron, grease with vegetable oil.
Place a walnut size amount of batter on each plate in the iron. Close iron. As soon as the steam stops rising from the iron, remove the cookie from the iron and let cool on a rack. (Or, shape the warm cookie into a bowl shape or a cornucopia or cylinder.)
When cool, store in an airtight container.