We are gathering all our Sunday advent recipes on our blog, so keep checking back every Sunday of advent for new cookies!
Check out the video for the second Sunday of Avent and keep scrolling for the recipes for Norwegian Krumkaker and Biscotti:
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KRUMKAKER (Skrull in Arnes dialect)
INGREDIENTS
125 grams butter
125 grams sugar
Two eggs
125 grams flour
125 grams potato flour
1 dl water
1/4 dl Cognac or Brandy
METHOD
Melt the butter and allow it to cool.
Beat the eggs and butter until creamy.
Incorporate the melted butter into the creamy egg mixture.
Add flour and potato flour (use a sifter).
Stir in the water and Cognac and whisk until you have a silky texture.
Let stand in the fridge for 15 minutes.
Use a Kromkake maker (available on Amazon) to make thin pancakes. If the batter thickens, add a little water.
Take them out and use something to make them into cones.
Allow the Krumkaker to cool down completely.
Click here for the original recipe that we used.
You can get a Krumkake maker here: https://www.amazon.com/s?k=krumkakemaker&ref=nb_sb_noss
BISCOTTI
INGREDIENTS
200 grams chopped Almonds
250 grams sugar
Three egg yolks
Seeds from one fresh vanilla pod
Three egg whites
A pinch of salt
The zest of 1.5 lemons
400 grams flour
1.5 tsp baking soda
METHOD
Roast the Almonds carefully in a pan and chop.
Beat the egg yolks, sugar and vanilla until creamy
Beat the egg whites with the salt until stiff and incorporate carefully into the egg yolk mixture.
Add the almonds and the lemon zest.
Add the flour and the baking soda and work into a dough.
Divide the dough into 3 pieces and make into long rolls (as long as your baking tray)
Bake in the oven at 175C for 35 minutes.
Take out of the oven and cut the rolls diagonally with a sharp knife while they are still warm.
If you like, put the cookies back in the oven for a few minutes after they have been cut.
Let them cool down on a metal rack.
Click here for the original recipe that we used.
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