Norwegian Cones (Krumkaker) – about 4 dozen cones
- 1 ½ cups sifted flour
- ½ cup cornstarch
- 1 ½ teaspoons cardamom
- 1 cup butter
- 1 ¼ cups sugar
- 3 egg yolks
- 3 egg whites
- ⅛ teaspoon salt
Set out a krumkaker iron (usually available in the housewares section of a department store). Sift together into a bowl 1½ cups sifted flour, ½ cup cornstarch, and 1⅛ teaspoons cardamom. Cream until softened 1 cup butter. Add gradually, creaming until fluffy after each addition 1¼ cups sugar. Beat in, one at a time, until thoroughly blended 3 egg yolks. Add the dry ingredients in fourths, mixing well after each addition. Beat until rounded peaks are formed 3 egg whites and ⅛ teaspoon salt. Spread the beaten egg whites over the batter and gently fold together. Heat the krumkaker iron until a drop of water “sputters” on its hot surface. Spoon about 1½ to 2 teaspoons of batter onto the hot iron. Close the krumkaker iron and cook on each side for a few seconds or until lightly browned. Immediately remove the wafer with a spatula and roll it into a cone. Cool completely. Serve cones plain.
