Christmas Favorites: Norwegian Krumkake

The holidays are a wonderful time to reconnect with our ancestral heritage, and for Gio and me that means making some of our favorite Norwegian specialties. In addition to the Norwegian meatballs and gravlax that we serve at our Christmas Eve feast, we love to make Norwegian krumkake to feature on our sweets table.

My mother made krumkake every Christmas with a traditional stove-top iron, but I just couldn’t get the feel for it so I broke down and purchased an electric iron a couple years ago. I’m so glad I did, because we love it. It’s safe to use with kids (under supervision), and nearly every krumkake cookie comes out perfectly made. I’ve included the details for our electric iron below, in case you’re interested in finding one of your own. Enjoy!

Sarah’s Norwegian Krumkake

 Ingredients:
3 large eggs
¾ cup sugar
1 teaspoon ground cardamom and/or vanilla
½ cup melted butter (one stick, unsalted)
1 cup plus 2 tablespoons sifted flour
¼ cup heavy cream (optional to adjust level of thickness)

Directions: Beat eggs until thick (about 2 to 3 minutes with an electric mixer). Add sugar gradually. Add flour and melted butter alternately, ending with flour. Add cardamom and vanilla and mix to combine.

Put one teaspoon of batter on hot krumkake iron; when edges are slightly browned, remove with table knife and shape over a wooden cone or spoon handle. If the batter gets too thick, a little cream may be added to thin it.

Tips:

  • Cardamom is a common ingredient in Scandinavian baking, but this distinctive spice is quite expensive and unfortunately has no substitute. We have made this recipe with and without it (but always with vanilla), and found both versions delicious.
  • For added flavor, add a ½ teaspoon of almond extract.
  • Krumkake can be served plain, but is also good filled with fresh berries and whipped cream, or dipped in chocolate. Gio loves to spread a little Nutella inside before eating.
  • Adjust the amount of batter used to control the size of the krumkake cones. When served by itself, we prefer larger cookies, but if setting out on a platter among other goodies, we recommend making small cookies.
  • The electric iron we use is called the Krumkake Express 839, made by Chef’s Choice.