Italian Pizzelle

Instructions

1. Prepare the batter
   In a large bowl, beat the eggs and sugar with an electric mixer until pale yellow and thick, about 3 minutes. Add the melted butter, anise extract, and anise seeds (if using), and mix until well combined.
2. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest (if using). Gradually add the dry ingredients to the wet mixture, beating just until the batter is smooth. The consistency should be thick but still able to drop from a spoon.
3. Preheat pizzelle iron
   Preheat your pizzelle iron according to the manufacturer's instructions. When heated, lightly spray both sides with cooking spray or brush with vegetable oil to prevent sticking.
4. Cook the pizzelle
   Place approximately 1 tablespoon of batter slightly behind the center of each pattern on the pizzelle iron. Close the lid and cook until golden brown, typically 30-45 seconds. Timing may vary depending on your iron, so check the first few pizzelle to determine the right cooking time.
5. Shape while warm
   Using a fork or spatula, carefully remove the hot pizzelle from the iron and place them on a flat surface to cool if you want them flat. If you want to shape them into cones or bowls, do so immediately while they're still pliable by draping them over a small bowl or rolling them into a cone shape.
6. Finish and serve
   Once cooled completely, dust the pizzelle with powdered sugar. Store in an airtight container at room temperature for up to two weeks, placing parchment paper between layers to prevent sticking.