In a large bowl beat the eggs together.

Then add the vegetable oil and sugar, vanilla and almond extract and continue to whisk until well blended.

Place a large sieve over top of the mixing bowl and add the flour and salt. Stir the flour through the sieve into the egg mixture below.

Remove the sieve from the bowl. Mix the wet and dry ingredients together. Let the dough rest for 5 minutes to allow it to thicken.

Spray the cool pizzelle press with cooking spray or dampen a paper towel with vegetable oil and use this to grease the pan getting into the grooves.

Heat the pizzelle press and when ready add 2 -3 teaspoons of the pizzelle batter to the center of each pizzelle shape in the press. Close the lid and let cook for 60 to 90 seconds or until they just start to turn golden brown along the edges or in the thinner center parts.

Remove carefully with a flat spatula and transfer to a cooling rack.

Continue to add batter to the press until the remaining cookie dough is used. No need to oil the press further unless it begins to stick.