Sarah’s Norwegian Krumkake

Author Or Recipe bySarah Nasello

Cardamom is a common ingredient in Scandinavian baking, but this distinctive spice can be expensive and unfortunately has no substitute. I have made this recipe with and without cardamom, and have found both versions to be delicious.

Yields1 Serving
Ingredients
 3 large eggs
 ¾ cup granulated sugar
 1 tsp ground cardamom, depending on taste
 1 tsp pure vanilla extract
 ½ cup (1 stick) unsalted butter, melted
 1 cup plus 2 tablespoons all-purpose flour, sifted
 ¼ cup heavy cream, optional to adjust level of thickness
Directions
1

In a large mixing bowl, use a stand or handheld mixer to beat the eggs on medium speed until thick, about 2 to 3 minutes.

2

Lower speed to medium-low and gradually add the sugar, 1/4 cup at a time.

3

Add one third of the flour and mix on low speed, just until incorporated. Follow with one half of the melted butter and mix, just until incorporated. Repeat, ending with the flour.

4

Add the cardamom, if using, and the vanilla and mix until combined. Heat krumkake iron until hot; let batter rest while iron heats up.

5

When the iron is hot, check the batter by dripping it high from a spoon. It should be smooth and fairly runny; if the batter appears too thick, add some heavy cream, 1 teaspoon at a time, beating until incorporated. Repeat until desired thickness is achieved. To achieve paper-thin krumkake (my preference), depending on your climate, you may need to use all the heavy cream.

6

To make the krumkake, place one teaspoon of batter in the center of the iron. When the edges are slightly browned, remove with an offset spatula or table knife and quickly fold over a wooden cone or spoon handle to create the cone shape. Place finished krumkake on a baking sheet to cool. Dust with powdered sugar just before serving.

7

To store: Krumkake is best stored in a metal container, like a cookie tin, as plastic tends to soften the texture.

8

To serve: Serve plain with powdered sugar or, just before serving, fill krumkake with whipped cream and fresh berries, nutella, or your favorite filling. Once the krumkake has cooled, you may also dip the ends in melted chocolate and cool before serving.

9

Sarah's Tips:

- You can vary the size of the cookie based on the amount of batter placed in the center of the iron. When served by itself, I prefer larger krumkake cookies; but, if setting out on a platter filled with other goodies, I will use less batter to create a smaller cone.

- For added flavor, add a 1/2 teaspoon of almond extract or cinnamon to the batter.

Category,

Ingredients

Ingredients
 3 large eggs
 ¾ cup granulated sugar
 1 tsp ground cardamom, depending on taste
 1 tsp pure vanilla extract
 ½ cup (1 stick) unsalted butter, melted
 1 cup plus 2 tablespoons all-purpose flour, sifted
 ¼ cup heavy cream, optional to adjust level of thickness

Directions

Directions
1

In a large mixing bowl, use a stand or handheld mixer to beat the eggs on medium speed until thick, about 2 to 3 minutes.

2

Lower speed to medium-low and gradually add the sugar, 1/4 cup at a time.

3

Add one third of the flour and mix on low speed, just until incorporated. Follow with one half of the melted butter and mix, just until incorporated. Repeat, ending with the flour.

4

Add the cardamom, if using, and the vanilla and mix until combined. Heat krumkake iron until hot; let batter rest while iron heats up.

5

When the iron is hot, check the batter by dripping it high from a spoon. It should be smooth and fairly runny; if the batter appears too thick, add some heavy cream, 1 teaspoon at a time, beating until incorporated. Repeat until desired thickness is achieved. To achieve paper-thin krumkake (my preference), depending on your climate, you may need to use all the heavy cream.

6

To make the krumkake, place one teaspoon of batter in the center of the iron. When the edges are slightly browned, remove with an offset spatula or table knife and quickly fold over a wooden cone or spoon handle to create the cone shape. Place finished krumkake on a baking sheet to cool. Dust with powdered sugar just before serving.

7

To store: Krumkake is best stored in a metal container, like a cookie tin, as plastic tends to soften the texture.

8

To serve: Serve plain with powdered sugar or, just before serving, fill krumkake with whipped cream and fresh berries, nutella, or your favorite filling. Once the krumkake has cooled, you may also dip the ends in melted chocolate and cool before serving.

9

Sarah's Tips:

- You can vary the size of the cookie based on the amount of batter placed in the center of the iron. When served by itself, I prefer larger krumkake cookies; but, if setting out on a platter filled with other goodies, I will use less batter to create a smaller cone.

- For added flavor, add a 1/2 teaspoon of almond extract or cinnamon to the batter.

Sarah’s Norwegian Krumkake

Leave a Reply