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Danish/Norwegian/Swedish Cookies, cooked in an iron. I have an old stove top model, but I am sure they make electric ones. These are similar to the Italian Pizzelle, but they are flavored with Mace & Cardamom instead of anise.


  • 3 large eggs
  • 1 cup super fine sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy whipping cream, whipped
  • 1/2 teaspoon Mace
  • 1/4 tsp Cardamom
  • 1-1/2 cups all-purpose flour
  • 1/2 tsp Vanilla
  • 1 tsp Orange Zest


  • Beat eggs in mixing bowl until very light.
  • Add sugar gradually, beating to blend.
  • Slowly add melted butter
  • Whip the heavy cream with vanilla, mace & cardamom
  • Fold in the whipped cream.
  • Fold in flour. (Dough will be similar in consistency to pate a choux.)
  • Chill dough thoroughly.
  • Preheat krumkager iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped on plates.
  • Brush plates with unsalted butter; place 1 slightly rounded tablespoon dough in center of lower plate; close iron and press handles together.
  • If excess dough comes out sides, remove with table knife.
  • Bake for about 30 seconds; flip iron and bake for about 30 seconds on other side.
  • Remove krumkager and immediately roll over cone-shaped form.
  • Place seam side down on parchment paper to cool; remove form.
  • Store in an airtight container.
  • Wait to fill until ready to serve of they will absorb moisture and collapse... These are very delicate cookies.
  • Fill cooled cones with stabilized whipped heavy cream or Cardamom Pastry Cream, that has been lightened by folding in 1 cup of whipped heavy cream (1/2 cup Un-Whipped)
  • Serve immediately.

Categories: Cookies  Dessert  Scandinavian 
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