Krumkake (meaning bent or curved cake) is a dainty, Norwegian version of a waffle cone or an Italian pizzelle. It is a traditional Norwegian cookie prepared for Christmas. When warm and pliable the cookies are shaped around a wooden cone to give them their shape. They have a delicate cardamom flavor and look festive and beautiful plain or filled with whipped cream or other sweets of your choice.
I grew up watching my mom make krumkake the traditional way, with a hinged krumkake iron heated over a stove top burner. Now they make electric presses similar to waffle irons that make the process very simple. I use a CucinaPro press that bakes two cookies at once so it doesn’t take long to make an entire batch.
- ¾ cup butter, melted
- 1 cup sugar
- 4 eggs, slightly beaten
- ½ tsp vanilla
- ½ tsp ground cardamom
- 1½ cups flour
- Melt the butter, being careful not to brown it.
- Let it cool.
- Add the sugar, eggs, vanilla, and cardamom.
- Gradually add the flour.
- Mix the batter until it is creamy with no lumps.
- Place 1 heaping teaspoon of batter in a krumkake press and follow the directions of your press to bake the cookies.
- Cookies typically bake in under one minute so the process moves quickly.
- Remove the cookie when it is just beginning to turn a light golden color and roll it onto a wooden cone.
- Let the cookie cool and harden.
- Store the krumkake in a sealed container so that they do not soften.
Purchase a krumkake press: VillaWare V3900 Krumkake Baker