Can’t afford a trip to Europe this Holiday season? No fear, we have brought the flavors of Christmas in Italy and Norway to you. Enjoy a delicate circle shaped Pizzelle (Italy) or their conical shaped cousin, the Krumkake (Norway). These cookies will be sure to please, while whisking you away on a flavor trip overseas.
Please place your seats and tray tables in their locked and upright position, we will be arriving at your exotic cookie destination shortly. Enjoy!
The secret to success in baking these fancy cookies is very simple…
Take the mixin’s…
Add the means…
Rely on the masters (special thanks to the incredibly talented Skalla-Marshall baking family)…
and there you have the measure (of success), piles and piles of Pizzelles and Krumkake.
The classic beauty of the Italian Pizzelle.
PIZZELLES
6 Eggs
¼ cup Vegetable Oil
¼ cup Butter
1½ cups Sugar
¼ cup Shortening
2 teaspoons Baking Powder
¼ teaspoon Salt
1½ teaspoons Anise Extract
2½ cups Flour
Preheat Pizzelle iron.
One at a time, mix the ingredients together.
Use cooking spray to coat the Pizzelle iron’s cooking surfaces.
Drop a large teaspoon of batter into the center of each Pizzelle iron cookie mold.
Close lid and cook for 25 seconds or until lightly brown.
Cool on wire racks.
Makes 72 pizzelles.
Note: this recipe requires a Pizzelle iron.
Source: page 58 of my cookie cookbook, “Today is a Great Day for a Cookie,” which is available for free download at www.CookiesbyDave.com.
Krumkake of the regular, chocolate, and swirled variety.
KRUMKAKE
4 Eggs
1 cup Sugar
½ cup Butter, melted and cooled
½ teaspoon Vanilla Extract
½ teaspoon Cardamom Seed
1½ cups Flour
2 Tablespoons Corn Starch
Preheat Krumkake iron.
Mix eggs and sugar together, but do not over beat.
Mix in butter, vanilla extract, and cardamom seed.
Mix in flour and corn starch.
Coat the Krumkake iron’s cooking surface with cooking spray.
Place 1 inch balls of batter on Krumkake iron.
Cook for 30 seconds.
Cool on wire racks.
Makes 60 cookies.
Note: this recipe requires a Krumkake iron.
Revised Source: variation of the “Chocolate Krumkake” recipes found on page 59 of my cookie cookbook, “Today is a Great Day for a Cookie,” which is available for free download at www.CookiesbyDave.com.
CHOCOLATE KRUMKAKE
4 Eggs
1 cup, plus 3 Tablespoons, Sugar
½ cup Butter, melted and cooled
½ teaspoon Vanilla Extract
½ teaspoon Cardamom Seed
1½ cups Flour
3 Tablespoons Baking Cocoa
2 Tablespoons Corn Starch
Preheat Krumkake iron.
Mix eggs and sugar together, but do not over beat.
Mix in butter, vanilla extract, and cardamom seed.
Mix in flour, baking cocoa, and corn starch.
Coat the Krumkake iron’s cooking surface with cooking spray.
Place 1 inch balls of batter on Krumkake iron.
Cook for 30 seconds.
Cool on wire racks.
Makes 60 cookies.
Note: this recipe requires a Krumkake iron.
Revised Source: variation of the “Chocolate Krumkake” recipes found on page 59 of my cookie cookbook, “Today is a Great Day for a Cookie,” which is available for free download at www.CookiesbyDave.com.
SWIRL KRUMKAKE
Place ½ teaspoon of Krumkake batter and ½ teaspoon of Chocolate Krumkake batter next to each other on hot iron.