In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. Gradually add the melted butter once it has cooled, whisking until it blends smoothly into the mixture. Stir in the cardamom, nutmeg, and salt. Gradually add the flour, whisking until smooth. If the batter feels a bit too thick, stir in a small splash of water until it reaches a smooth, pourable consistency.

Cover the bowl and let the batter sit at room temperature for about 30 minutes so it can settle and develop the right texture. This resting period helps the cookies cook evenly and achieve their crisp texture.

Preheat the krumkake iron following the manufacturer’s instructions until it is evenly heated and ready to use. If it’s a stovetop iron, lightly grease it and heat over medium. For an electric iron, just plug it in and let it heat fully before adding the batter.

Spoon roughly a tablespoon of batter onto the preheated iron. Close the iron and cook until the cookie is lightly golden, usually 30 to 60 seconds depending on your iron. Carefully remove the cookie from the iron with a spatula or fork while it is still soft and easy to shape.

While still hot and flexible, roll the cookie around a wooden krumkake roller or over a clean glass to form a cone. Hold it in place briefly until it cools and firms up. Continue with the rest of the batter, shaping each cookie quickly before it cools and turns crisp.

After the cookies have cooled completely, store them in a metal or glass container lined with paper towels to keep them crisp.