These cookies are popular not only in Norway but also among Norwegian immigrant descendants, who reside in the American Midwest. They are traditionally prepared for Christmas, along with other Norwegian goodies, offering a sweet dessert after the traditional Christmas Eve dinner of pinnekjøtt (literally “stick meat”)—salted, dried, and sometimes smoked lamb’s ribs.
I’ve been using Annalise Robert’s Flour Mix in a few family cookie recipes with lots of success. I decided to use it in my mom’s Krom Kakor recipe, which she got from an elderly neighbor in the 1950s, Mrs. Carlson, who taught my mom how to bake and gave her several recipes, which have now become our family’s recipes, too.
Annalise’s Flour Mix
2 c brown rice flour (extra finely ground, made by Authentic Foods)
2/3 c potato starch (not potato flour)
1/3 c tapioca flour
½ c shortening
½ cup dairy-free cream
1 c sugar
1 ½ c Annalise’s flour mix
2 tsp almond extract
1 heaping tbsp cornstarch
1. Cream together the butter and sugar.
2. Whisk in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.
3. Use a krumkake iron to make the cookies. Add a krumkake cone to shape the cookies.
Here’s a link to the krumkake iron and cone and some pictures of what the finished cookie looks like:
From our home to yours, Tina Turbin.