Krumkake is made with a special iron, similar to a pizzelle press, which produces beautifully decorative rolled cookies. I remember watching my mother use the classic stove-top iron and marveling at her speed and skill as she masterfully created beautiful, paper-thin cookies.

When I began making krumkake several years ago, I attempted to carry on her authentic tradition; but, after several failed attempts, and too many burns along the way, I upgraded to an electric iron and have never looked back. Better to have krumkake at the party than an armful of wretched burn marks.

Krumkake cookies are delicate, gently sweet and distinctly Norwegian. Vær så god!

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.