Heat your pizzelle press according to the manufacturer's instructions.
Add your butter to a microwaveable bowl and melt the butter in the microwave, covered.
In a medium bowl, beat your eggs and sugar for at least three minutes, until the color is lighter yellow.
Add your melted butter, almond extract and vanilla extract to the egg mixture. Beat until blended.
Sift your flour, baking powder and salt into a small mixing bowl. (I place a large, fine-mesh strainer over a bowl, add the dry ingredients to the strainer and gently shake the strainer to sift the flour.) Give the flour mixture a stir with a spoon.
Fold half of the flour mixture into your egg batter. (Use an under-and-over motion with a rubber spatula.) When that is combined, fold in the remaining flour mixture, just until incorporated.
Follow the instructions in your pizzelle press manual for how to cook the pizzelle. Grease your pizzelle iron with cooking spray if required.
Place one measuring tablespoon of batter onto each of the pizzelle plates on your iron, starting just behind the center of each plate (double check your manual for where to place the batter.)
Cook the pizzelle until lightly golden, or according to your preference. (It will take around 90 seconds, depending on your press.) It's likely that the two cooked pizzelle will be connected by excess batter. Leave them that way for now.
Use a spatula to remove the cooked pizzelle from your iron and transfer them to a wire rack to cool. The pizzelle will be very hot. I find it easier to transfer the pizzelle to a plate first, then slide them onto a cooling rack. (See notes if you want to shape the pizzelle into bowls.)
Continue making more pizzelle until you have used up your batter. You can stack any cooled pizzelle to make room on your cooling rack. When the pizzelle have cooled completely, gently separate each pair of pizzelle and break off any excess crust around the edges of the snowflake pattern. (Have fun eating the crispy pieces you broke off the edges!)
Store the cooled pizzelle in a sealed plastic container at room temperature. They should keep for several days.
For anise pizelle, use one tablespoon anise extract in place of the almond extract.To make pizzelle bowls, you'll need to shape them while still warm, wearing oven mitts or gloves. Use a ramekin or even the bottom of a muffin pan as a mold for the pizzelle bowl.