Norwegian Krumkake

Instructions

1. 1

   Whisk Eggs and Sugar Together

   5 min

   In a mixing bowl, vigorously whisk together 3 large eggs and 3/4 cup sugar until the mixture becomes thick and pale in color, which should take about 3-5 minutes. This aeration is crucial for achieving a light texture in your krumkake.

2. 2

   Melt and Cool Butter

   19 min

   Melt 2/3 cup butter in a saucepan over low heat until fully liquid, then remove it from the heat and let it cool for a few minutes. This cooling step is essential to prevent cooking the eggs when combined.

3. 3

   Add Spices and Flour

   5 min

   Once the butter has cooled, stir it into the egg mixture. Then, mix in 1 teaspoon cardamom and a pinch of nutmeg, followed by gradually incorporating 1 1/4 cups flour to avoid lumps. Use a spatula to fold the flour in gently until just combined, ensuring a smooth batter.

4. 4

   Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest for at least 30 minutes at room temperature. This resting period allows the flour to fully hydrate, resulting in a better texture for the krumkake.

5. 5

   Bake the Krumkake

   31 min

   Preheat your krumkake iron according to the manufacturer's instructions. Spoon approximately one heaping tablespoon of batter onto the center of the iron and close it to bake. If the batter seems too thick, add a splash of water to achieve a better consistency.

6. 6

   Shape the Krumkake

   5 min

   As soon as the krumkake comes out of the iron while still warm, quickly shape it around a wooden krumkake roller or over a cup to create the cone shape. The cookies harden quickly, so work efficiently and keep the formed cookies on the roller or cup until you are ready to shape the next one.

7. 7

   Store the Krumkake

   5 min

   Allow the krumkaker to cool completely on a wire rack. Once cooled, store them in a metal or glass tin lined with paper towels at the bottom to absorb moisture. You can also freeze them for later enjoyment, ensuring they stay crisp.