These Norwegian wafer cookies, eaten across Scandinavia during the Christmas season, are light and crisp and perfumed with cardamom. They’re made like waffles on a special griddle that imprints an intricate design, and then they’re rolled and filled with whipped cream.
- 1 cup sugar
- 4 eggs
- 9 tbsp. unsalted butter, melted and cooled
- 1 tsp. ground cardamom
- 1⁄2 tsp. vanilla extract
- 1 1⁄2 cups flour
- 2 tbsp. baking powder
- Sweeted whipped cream
- Confectioners’ sugar, to garnish
- In a bowl, whisk together sugar and eggs. Whisk in 8 tbsp. butter, cardamom, and vanilla. Sift flour and baking powder into batter; whisk. Heat a krumkake maker; brush with remaining butter. Add 1 heaping tbsp. batter to each mold. Close cover; cook until wafers are golden, 45–60 seconds. Wrap 1 wafer around a krumkake cone; let harden. Remove from cone; repeat. Repeat with remaining batter. Let cool. Pipe cream into krumkakes; dust with sugar.