Crack eggs into a large bowl and beat lightly by hand.
Add sugar and stir.
Add oil and stir.
Next, stir in salt, vanilla and aniseeds.
Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
Combine 1 cup flour with all of the baking powder and add to dough.
The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron.
The iron must be well-seasoned to prevent cookies from sticking.
Place a scant 1 tabl espoon of dough to each section of the iron and "bake".
The amount of baking time required will depend on the pizelle maker.
The usual time is between 20 and 40 seconds.
Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool.
Cool thoroughly and store in an air-tight container.