Almond Krumkakes
Submitted by clayz
Almond krumkake: paper-thin Norwegian wafers pressed on a krumkake iron, rolled into delicate cones while warm, then filled with whipped cream or jam. The Scandinavian holiday cookie classic.
YIELD
36 servingsPREP
5 minCOOK
20 minREADY
25 minKrumkake (literally ‘bent cake’ in Norwegian) is the lacy, paper-thin Scandinavian wafer cookie pressed between the patterned plates of a krumkake iron, then rolled around a wooden cone the moment it comes off the heat. These almond-flavored wafers earn their place at every Scandinavian Christmas table, traditionally piled in pyramids and filled with whipped cream and lingonberry jam at the table.
The iron is essential, no other tool produces krumkake. The thin discs need the patterned cast-iron surface and even heat to cook quickly without browning, then come off pliable enough to shape before they cool and harden into snap-crisp cookies.
The recipe’s instruction to test a teaspoonful first is wise. Flour absorbs different amounts of moisture depending on humidity, and the batter consistency makes or breaks the wafers. Too thick and they don’t spread, too thin and they spill over the edges and tear.
Pro Tips
- Roll each wafer the second it comes off the iron, you have about 10 seconds before it cools and snaps under pressure instead of shaping
- A wooden cone or thick wooden spoon handle works for shaping, plastic versions melt against the hot wafer
- The first wafer is always sacrificial, use it to dial in the iron temperature and batter consistency before committing the rest
- Stack finished cones in an airtight tin between layers of parchment, krumkake absorb humidity and turn limp within hours in open air
- Fill only just before serving, filled krumkake go soft within 30 minutes
Variations
- Add 1 teaspoon of cardamom to the batter for a more traditional Scandinavian spice profile
- Roll into cylinders instead of cones for an easier-to-fill shape
- Dip the cooled cones halfway in melted dark chocolate for a chocolate-almond combination
Ingredients
Directions
Cream together butter and powdered sugar; beat well. Add by degrees egg whites, almonds, flour and vanilla.
This version can also be used to make Chinese fortune cookies.
COOKING INSTRUCTIONS:
You will need a krumkake iron, which fits over a 7-inch burner surface (gas or electric). Always use moderate heat.
For each baking period, the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required.
The batter needs a preliminary testing, as it is quite variable, depending on the condition of the flour, so do NOT add at once all the flour called for in the recipe. Test the batter for consistency by baking 1 teaspoonful first. The iron is geared to use 1 tablespoon of batter for each wafer, and it should spread easily over the whole surface but should not run over when pressed down.
If the batter is too thin, add more flour. Should any batter drip over, lift the iron off its frame and cut off the excess batter with a knife run along the edge of the iron.
Cook each wafer about 2 minutes on each side or until barely colored. As soon as you remove it from the iron, roll it on a wooden spoon handle or cone form, and, when cool, fill it.
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