Step 1

Heat pizzelle waffle iron while preparing the batter.

Step 2

Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.

Step 3

In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).

Step 4

Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.

Step 5

Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.

Step 6

Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.

Step 7

Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.

Step 8

Close the iron and cook until the pizzelles are golden brown. Remove from iron.

Step 9

Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.

Step 10

Allow pizzelles to cool completely. Dust with powdered sugar if desired.

Step 11

Store in an airtight container for up to 7 days or freeze for up to 1 month.