In a bowl, sift together the flour and baking powder.
In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth.
Preheat your pizzelle baker according to the manufacturer's directions. The red indicator light will begin to glow, indicating that the baker has begun preheating. It will take approximately 5 to 8 minutes to reach baking temperature. At this point, you will see the red light going on and off. This only means that the baker is maintaining the proper baking temperature, it does not tell you when to start or stop baking.
Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
Drop batter by rounded tablespoonful onto center or each preheated grid pattern. You will find that by placing the batter slightly behind the center of the pattern, your pizzelles will come out closer to a round shape (this is because, as you close the baker, the batter squeezes forward slightly).
The amount of batter used can vary according to the size of your Pizzelle Maker. Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time.
Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.
Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them.
NOTE: If you wish to shape your pizzelles, do so by removing one from the grid and immediately shaping it while still warm. The other pizzelles will remain warm and pliable until you are ready to remove them for shaping.
Cool baked pizzelles completely and sprinkle each with powdered sugar. Continue making pizzelles until all the dough is used.
When completely cool, wrap them in groups of six (6) in plastic wrap and place them in airtight containers. Pizzelles can be made ahead and frozen for up to 3 months.