My grandfather was 100 percent Norwegian and so proud of his heritage. My mother worked hard to honor that heritage, and my holiday memories are filled with special Nordic treats like delicate sandbakkels, lefse, rosettes, and – my favorite – krumkake. To make krumkake, you will need a special krumkake iron – either electric (what I use), or stove-top.
Krumkake means bent or curved cookie, and I can remember watching my mother as she skillfully handled the traditional (and very hot) stove-top iron, nimbly rolling each cookie into a lovely, lacy waffle cone. Every Norwegian family seems to have their own preference when it comes to color and texture, and my mother always made her krumkake golden brown and paper thin.
About ten years ago I set out to master her technique; however, after several attempts with her traditional stove-top iron, and more burns than I care to remember, I ran to the closest hardware store and purchased an electric iron. This small sacrifice of tradition may have bruised my ego, but I have made krumkake every year since with ease. Why waste a good stick of butter?
This recipe is a favorite in my family, and the krumkake can be stored for at least a week in a metal tin container (plastic will cause the cookie to soften). We love to eat it simply with a sprinkling of powdered sugar, but every now and then we’ll give it a Sicilian cannoli spin by filling it with whipped cream and berries, nutella or sweetened ricotta cheese and nuts. God jul!
Get the recipe: Sarah’s Norwegian Krumkake
Featured crops in this recipe:
More fall recipes you might enjoy: