I made the decision to experiment with a new recipe that had a bit more taste than the one I had been using previously. This was unquestionably popular. The krumkake came out beautifully crisp and had an unexpected orange spice flavor. My electric krumkake iron cooked each one in just over a minute, but the cooking time for conventional irons will vary depending on how hot the iron is.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup white sugar
- ⅛ teaspoon salt
- 2 teaspoons grated orange zest
- ⅓ cup butter, softened
- ⅔ cup half-and-half
- 2 eggs
Instructions
- Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer’s directions for preheating.
- Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
- Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
- Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 31 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the spiced favors for this krumkaka. I prefer a paper thin cookie so I added a 1/4 cup of hot water to the batter and it was perfect.
Very good. Nice refreshing flavor.
Thank you for this version of Krumkake. I was looking for something with cardamom and was so pleased to find this. I left out the orange peel because I didn’t have any, but that just helped to make the spice stand out. I used my grandmother’s cast iron krumkake iron.
These taste more spicy a few days later. We enjoyed them and I’m now working on just the right filling to go with the flavors. I used a pizzele iron
Great tasting cookies! I used a mini pizzelle iron, and found that I had a hard time shaping these into anything but flat cookies. I used coriander instead of cardamom, and love the flavor! Thanks for the recipe!
I would have rated this a 3, but my husband couldn’t stop eating them, and my coworkers really enjoyed them. Not to mention I’m sure this is a much more interesting flavor than the original Krumkake. It was a bit heavy on the orange and cardamom, I’d suggest reducing those amounts if you don’t want the flavors too strong.
This recipe makes a delicious spiced cookie that everyone liked when I brought them to work. I omitted the orange zest but they tasted fine without it. They came out light and crisp!
WOW this is not your traditional krumkake. Great bold flavor. My electric iron took 20 to 30 seconds to cook. We definitely liked the pale ones best. I got 36 out of recipe. This will be a new tradition in our household.