Krumkake
Description
Krumkake are traditional Norwegian lace cookies that offer a delightful contrast of textures: shatteringly crisp yet tender. These thin, circular wafers are flavored with warm spices, butter, and a hint of almond or vanilla extract, creating an elegant and aromatic treat. The batter is cooked in a specialized fluted iron, imprinting a beautiful decorative pattern onto the surface. While they can be enjoyed flat, their true charm emerges when rolled into cones or cylinders while still warm, resulting in sturdy vessels perfect for holding whipped cream, ice cream, or fresh berries. These cookies are a festive staple during holidays and special gatherings, bringing a touch of Scandinavian charm to any dessert table. Their delicate sweetness pairs beautifully with coffee or tea, making them an ideal choice for afternoon treats or as a sophisticated addition to a holiday spread.Ingredients
Directions
-
In a medium mixing bowl, beat eggs with an electric mixer on medium speed for about 1 minute until light and fluffy.
-
Add sugar to the eggs and beat for about 3 minutes, or until the sugar is almost dissolved and the mixture is pale.
-
Melt the butter and let it cool slightly so it is warm but not hot.
-
Stir the melted butter into the egg mixture until fully combined.
-
Add flour, vanilla extract, almond extract, and nutmeg; stir just until the batter is smooth and no lumps remain.
-
Heat a Krumkake iron on the stovetop over medium-low heat according to manufacturer's instructions.
-
For a 6-inch iron, spoon about 1 tablespoon of batter onto the center of the hot, ungreased iron.
-
Close the iron gently but firmly to spread the batter evenly.
-
Cook over medium-low heat for about 30 seconds, or until the cookie is light golden brown.
-
Turn the iron over and cook for another 30 seconds to ensure even browning.
-
Open the iron carefully; use a narrow spatula to loosen the cookie if it sticks.
-
Invert the cookie onto a wire rack or a heat-proof surface.
-
Immediately roll the warm cookie into a cone or cylinder using a wooden spoon handle or a metal cone mold.
-
Let the cookie cool around the form until it holds its shape and becomes crisp.
-
Reheat the iron if necessary and repeat the process with the remaining batter.
-
Cool all rolled cookies completely on a wire rack before storing or serving.
Nutrition Facts
Servings 28
- Amount Per Serving
- Calories 60.7kcal
- % Daily Value *
- Total Fat 4.4g7%
- Saturated Fat 2.5g13%
- Cholesterol 31.4mg11%
- Sodium 37.0mg2%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.0g0%
- Sugars 4.7g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store completely cooled krumkake in an airtight container at room temperature for up to 2 weeks. They are best when kept dry to maintain their crispness.
**Serving Suggestions:** These cones are perfect for serving as edible cups for whipped cream, ice cream, sorbet, or fresh fruit compotes. They can also be served flat as delicate tea cookies.
**Variations:** You can adjust the flavor profile by using only vanilla or only almond extract, or by adding a pinch of cinnamon or cardamom to the batter.
**Iron Care:** Ensure your Krumkake iron is properly seasoned and clean. Do not grease the iron, as the butter in the batter is sufficient. If cookies stick, the iron may not be hot enough or the batter may be too wet.
**Shaping Tip:** Work quickly while the cookies are hot, as they become brittle and hard to roll once they cool completely. If a cookie cracks while rolling, it can still be used as a flat cookie or crumbled as a garnish.
