Krumkake PDF Print E-mail

Krumkake (Norway)

5 cardamom seed pods
2 eggs, beaten
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Dash of nutmeg
1/4 cup butter
1 cup sifted flour

Crush cardamom seeds after removing from pods. Gradually add sugar to beaten eggs and beat until fluffy.

Add cream, vanilla extract, cardamom, nutmeg and half of the butter. Beat until blended. Add flour and mix until smooth. Add remaining butter and mix well.

Place 1 level tablespoon of batter in center of preheated krumkake pan. Close lid and cook until lower side of cookie is light brown, about 3 minutes.

Remove cookie from upper half of iron with a spatula. Roll while still hot around the handle of a wooden cooking spoon. Cool.

Store in airtight metal containers. Serve plain or fill with whipped cream just before serving. Makes 2 dozen cookies.

NOTE: Krumkake pans can be purchased in specialty cookware stores.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
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