Norwegian Krumkake

Begin by whisking the eggs and sugar together vigorously until the mixture becomes thick and pale, signaling that enough air has been incorporated for a light texture. This step is crucial to achieve the delicate crumb of the krumkake. Gently melt the butter and allow it to cool slightly before folding it into the egg and sugar mixture. Incorporating warm butter can affect the batter’s consistency, so ensure it’s not too hot. Add the fragrant spices—cardamom and a pinch of nutmeg—along with the salt, stirring to evenly distribute these warming flavors throughout the batter. Then, slowly sift in the flour while continuously stirring to prevent any lumps from forming, creating a smooth, velvety batter. Allow the batter to rest for at least 30 minutes. This resting period is essential as it hydrates the flour and helps the batter settle, resulting in perfectly tender and crisp krumkaker. Heat your krumkake iron and spoon about one heaping tablespoon of batter onto it, spreading it evenly. If your batter feels too thick and difficult to work with, gently stir in a splash of water to thin it to the right consistency. Cook until golden and crisp. While the krumkake is still warm and pliable, quickly shape it into cones using a wooden krumkake roller or by carefully wrapping it around the rim of a cup; if you opt for the cup, make the cookies slightly thicker to maintain their shape. The cookies harden fast, so place them on the roller or cup until the next batch is ready to be shaped. Once completely cooled, store your krumkaker in a metal or glass tin lined with paper towels at the bottom to keep them crisp. These delightful cookies also freeze beautifully if you want to save some for later enjoyment.