Preheat the pizzelle iron according to the manufacturer's instructions.

In a medium bowl, combine beaten eggs and white sugar.

Gradually add melted butter, vanilla extract, and anise extract to the egg mixture, mixing continuously.

Incorporate the all-purpose flour, baking powder, and anise seeds into the wet ingredients.

If a thicker cookie consistency is desired, add an additional 1/2 cup of flour.

Drop rounded tablespoons of the batter onto the center of the hot pizzelle iron grid.

Close the pizzelle iron.

Cook until steaming ceases, which may take between 30 and 90 seconds, contingent upon the specific iron in use.

Remove the cooked pizzelles from the iron and allow them to cool.