Sift flour and baking powder together and set aside.

Melt one stick of butter and add in the scraped vanilla bean.

Using a hand mixer medium speed, the eggs and sugar until light, fluffy and thick. Drizzle in melted butter that has been infused with the vanilla bean.

And add in 1 tbsp of vanilla extract and mix.

Dump all of the flour in and using a spatula fold in the flour until just combined. Batter should be thick and scoopable.

Follow the directions for your pizzelle maker. Once ready, using a 2 inch cookie scoop, scoop the batter onto the pizzelle mold. Optionally, you can roll the batter in nonpareil sprinkles and then place it in the maker for a beautiful festive design. This idea was courtesy of Marianne Esposito from ciao Italia!

Place on a wire rack to cool and sprinkle with confectioners sugar.