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 consistency that you desire. Firmer dough will produce a harder cookie. Thinner dough will produce a thinner and crispier cookie. To bake sweet pizzelle: Heat a well-seasoned, pizzelle iron. The iron must be well seasoned to prevent cookies from sticking. Place a scant 1 tbsp. of dough to each section of the iron and "bake". The amount of baking time required will depend on the pizzelle 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 airtight container.