1/4 c Butter
1/2 c Sifted powdered sugar
3 ea Unbeaten egg whites
2 tb Ground almonds
1/2 c Sifted all-purpose flour
1 ts Vanilla
Cream together butter and powdered sugar; beat well.
Add by degrees egg whites, almonds, flour and vanilla.
This version can also be used to make Chinese fortune
cookies. COOKING INSTRUCTIONS:
You will need a krumkake iron, which fits over a
7-inch burner surface (gas or electric). Always use
moderate heat.
For each baking period, the iron should be lightly
rubbed at the beginning with unsalted butter, but
after this initial greasing, nothing more is required.
The batter needs a preliminary testing, as it is quite
variable, depending on the condition of the flour, so
do NOT add at once all the flour called for in the
recipe. Test the batter for consistency by baking 1
teaspoonful first. The iron is geared to use 1
tablespoon of batter for each wafer, and it should
spread easily over the whole surface but should not
run over when pressed down. If the batter is too
thin, add more flour. Should any batter drip over,
lift the iron off its frame and cut off the excess
batter with a knife run along the edge of the iron.
Cook each wafer about 2 minutes on each side or
until barely colored. As soon as you remove it from
the iron, roll it on a wooden spoon handle or cone
form, and, when cool, fill it.
