Cardamom Krumkake Cones

What you need

• 3 large eggs
• 150 g (3/4 cup) granulated sugar
• 150 g (1 1/4 cups) all-purpose flour, sifted
• 1 tsp ground cardamom, freshly ground from green pods if possible
• 1/4 tsp salt
• 150 g (2/3 cup) unsalted butter, melted and cooled until just warm

Method

Restated from the original video

1. 1

   Beat the eggs with an electric mixer on medium-high speed for 2 min, until frothy.

2. 2

   Add the sugar in a slow stream while beating, then beat for 3-4 min more, until pale and thick.

3. 3

   Fold in the flour, cardamom and salt, then fold in the butter. The batter will be thick.

4. 4

   Cover the bowl and rest the batter for 30 min at room temperature.

5. 5

   Heat the krumkake iron over medium heat or plug it in, following its manual.

6. 6

   Drop a heaping teaspoon of batter in the center of the iron and close the lid. Press lightly.

7. 7

   Cook for 30-60 seconds on a gas iron, or about 10-15 seconds on an electric pizzelle iron, until golden brown. The first cookie is a test, so adjust the time after it.

8. 8

   If the batter will not spread, thin it with a spoonful of warm water. If it spreads too much, stir in a spoonful of flour.

9. 9

   Lift the hot cookie out with an offset spatula and set it on a clean kitchen towel.

10. 10

    Roll it at once around a cone mold, with the seam side down, and hold for a few seconds. It turns crisp within a minute and cannot be shaped once cold.

11. 11

    Slide the cone off the mold and cool on a rack. Repeat with the remaining batter.

12. 12

    Store the cooled cones in an airtight container lined with paper towels, for up to 2 weeks.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.