| 1 | Cream together butter and powdered sugar; beat well. |
| 2 | Add by degrees egg whites, almonds, flour and vanilla. |
| 3 | This version can also be used to make chinese fortune cookies. |
| 4 | Cooking instructions: you will need a krumkake iron, which fits over a 7-inch burner surface (gas or electric). |
| 5 | Always use moderate heat. |
| 6 | 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. |
| 7 | 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. |
| 8 | Test the batter for consistency by baking 1 teaspoonful first. |
| 9 | 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. |
| 10 | If the batter is too thin, add more flour. |
| 11 | 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. |
| 12 | Cook each wafer about 2 minutes on each side or until barely colored. |
| 13 | As soon as you remove it from the iron, roll it on a wooden spoon handle or cone form, and, when cool, fill it. |
