About 30 thin anise-vanilla pizzelle made in a two-cookie electric iron.

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Preheat a two-cookie electric pizzelle iron according to its manufacturer instructions. Whisk 3 eggs with 3/4 cup granulated sugar until slightly thick and pale, about 2–3 minutes. Whisk in 1/2 cup melted, cooled unsalted butter, 1 tsp vanilla and 1/2 tsp anise extract.
Whisk 1 3/4 cups flour, 2 tsp baking powder and 1/4 tsp fine salt in another bowl. Fold into the egg mixture until no dry flour remains. The batter should be spoonable rather than pourable; do not thin with unmeasured milk.
Place a modest scoop, roughly 1 tbsp, in the center of each warmed iron pattern, close without forcing batter out and cook per appliance instructions until lightly golden, often around 60–90 seconds. Lift thin cookies carefully with a heat-safe spatula onto a wire rack. Repeat in batches, reducing scoop size if batter spills.
Cool each cookie flat and uncovered until fully crisp, about 10 minutes after the last batch. Count actual cookies and note the iron's cycle time; the 30-cookie yield and 60-minute total are estimates for a two-pattern appliance.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: 15 two-cookie iron cycles at about two minutes per cycle including handling, plus rack cool; equipment preheat excluded.