Krumkakes… A Saveur Cookie Challenge

Krumkake has been on my radar for years. The only thing preventing me making some was the lack of equipment. On Ebay I found a old school cast iron Krumkake iron  and won the the bid for $16 plus shipping. The price coming in far less than a new  electric Krumkake maker.

Krumkakes are a crisp Norwegian cookie that according to my friend Becca is a the predecessor to the waffle cone. At this time of year, especially in areas full of Norwegian descendants, they yearn for Krumkakes , just like Grandma used to make. Well my grandmothers weren’t Norwegian, but Nigerian and American,but I can understand the longing. After the initial fail rate of badly burnt Krumkakes, I got the hand and managed to to make some pretty respectable cookies. Lacking the cone shaped Krumkake former, I used cannoli tubes and a pointed turkey baster. I got a more cannoli shaped cookie.

The intricate designs didn’t transfer as strong as I would have liked. I’m assuming this was due the age and wear and tear of the iron. But nevertheless, I was very satisfied. I filled my cookies with Whipped Cream infused with Apricot Brandy and stabilized with Dr. Otekers Whip It. Don’t fill your Krumkake until you are ready to eat. The shells keep for a few days in a airtight container.

As I said before . dont get discouraged. After a few you will get the hang of it. See.They are really delicious and just crumble in your mouth. So delicate, so be careful.

The cardamon scented batter is quite thick and all you need is tablespoon full per cookie.

Click here for the recipe and enjoy! Be sure to check out my other baking friends. We have been through Gourmet, and Bon Appetite. This year we chose a cookie a week from Nick Malgieri’s choices at Saveur.

Check out the other Smart Cookies in our Holiday Baking Pursuits.

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13 thoughts on “Krumkakes… A Saveur Cookie Challenge

  1. Becca

    This might be my favorite post you’ve ever done, C. Love it.

    The picture on top is to-die-for, as well. 🙂 As a Norwegian, I’m SO excited to see the Krumkake coming back into favor. C sent me this amazing wedding cake made entirely of Krumkake, and I think that will feature prominently in my wedding, if I ever get married.

    Anyway, fantastic post, C, as usual. Thanks for the food porn. 🙂

  2. The Duo Dishes

    You always show folks something new, which is why your blog is awesome. They cookies do look super delicate though. Not sure we’d even end up with a dozen because many would be broken along the way. 🙂

  3. Joanne at Frutto della Passione

    Here in Italy there is a similar type of iron used to make cookies called *ferratelle*. The irons are a little deeper so you get a higher cookie and they don’t get rolled, but are often used to make sandwich cookies, filled with either Nutella or *mostarda*, a type of jam made with grape must and cocoa.

  4. Kelly

    Fabulous cookies! I love that you went all out with the vintage cookie press. It’s beautiful all on it’s own. These are bringing back memories of the molasses cookies I made last year because I ended up filling them with cream, but mine were a total fail and yours are so lovely. Going to take a stab at baking my second batch today to post tomorrow. Behind, but my knee is feeling pretty darn good at this point.

  5. Michelle

    Gorgeous photos and I love your vintage Krumkake iron…so cool!

    I finally ordered an electric Pizelle maker and I hope it arrives soon so I can make my own Krumkakes!

  6. RJ Flamingo

    Thanks for the tips. 🙂 I actually bought an electric krumkake maker ( I think it makes 2 at a time), and as soon as I get up the nerve to take it out of the box, I’m gonna make me some krumkakes! But right now, it scares me. Just a little. 🙂

  7. Bren

    I love learning about other culinary cultures and their hidden treasures… those cookies look sexy and deelish! Even with all the calories.

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