• Preheat griddle by plugging it in.
• Combine eggs and monk fruit sugar until thoroughly combined.
  4 whole eggs, 1 cup monk fruit sweetener
• Add heavy cream and water to the egg mixture. 
  1 cup heavy cream, 1/4 cup water
• Add melted coconut oil or butter to the egg mixture.
  1/2 cup melted coconut oil
• Next, add cassava flour and cardamom to the egg mixture until well combined.
  1 1/8 cup cassava flour, 1 tsp cardamom
• The batter is ready to go into the Krumkaka griddle once the griddle is hot.
• Open griddle and place approximately 1 tablespoon per well.
• Using an icing knife remove each cookie and working quickly use the cone provided by the griddle and gently wrap the cookie around the cone. 
•  Leave the cone inside the cookie until cooled then remove the cone. These are the traditional shape.
• These are the traditional shape.
• The other two shapes I have made are not traditional.
• Use the bottom of a glass and shaped small Tuiles bowls. 
• To make bowls: place the cookie on top of the drinking glass and gently shape it onto the glass while still warm.
• To make a pirouette or cigar type cookies: wrap around a wooden spoon while still warm.
• Close griddle and cook for 1 minute 20 seconds - 2 minutes.
• Cookies should be lite brown.
• Or after shaping dip the tips inside melted chocolate.
• Variation: Omit the cardamom and add 1 teaspoon of Almond flavoring instead or substitute the cardamom with 1 teaspoon of vanilla. The other two shapes I have made are not traditional. I have also used the bottom of a glass and shaped small Tuiles bowls.

Notes About Cookie

• These cookies are eaten plain often during the Christmas season. I feel they do resemble the Italian Cannoli or the Pizzelle. I have on occasion put whipped cream or vanilla cream or ice cream inside the cookie. These cookies are incredibly delicate and easily break.