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Cardamom Krumkake with Whipped Cream

Stephanie Miller / TODAY
Yields:
4 dozen krumkake
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Chef notes

In my home state of North Dakota, the cuisine is heavily influenced by different cultures, including Scandinavia. These little waffle cones, or krumkake, originally hail from Norway. They might look fancy, but I promise if you can make waffles, you'll be able to make these adorable cookies!

Ingredients

KRUMKAKE BATTER
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • cups all-purpose flour
Whipped Cream
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Preparation

For the krumkake:

1.

In a large bowl, beat the butter and sugar together. Add the eggs and beat until well combined. Add the cardamom and milk and mix until well combined. Add the flour and whisk until smooth; let batter rest for 10 minutes.

2.

Meanwhile, preheat a krumkake baker. Follow the instructions to ensure an even bake. 

3.

Place 1 to 1½ teaspoons of batter onto the cook surface and cook until golden brown, according to manufacturer's instructions, about 60 to 90 seconds.

4.

Carefully remove the krumkake, and immediately shape it into a cone using a cone roller; cool completely.

For the whipped cream:

1.

In a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form.

2.

Add the powdered sugar and vanilla extract and whip until medium peaks form.

3.

Transfer the whipped cream into a piping bag fitted with a star tip.

To assemble:

Pipe the cream into the krumkake cones and serve immediately.