Freelance food writer who specializes in Scandinavian cuisine and is the author of “The Everything Nordic Cookbook. Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer norwegian recipes the Oakland Tribune and Eater Portland, among others.

Danielle has been writing for The Spruce Eats since December 2018. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. I used a couple extra tablespoons of water to thin out the batter even more and cooked them in a pizzelle maker. They turned out crisp and delicious.

Cream together the butter and sugar with a hand-held mixer or in a stand mixer fitted with the paddle attachment. Add the eggs one at a time mixing until fully incorporated before adding the next one. In a medium bowl, whisk together the flour, cardamom, and salt. Add the flour mixture to the egg mixture and continue to mix until well combined.