5 Tbsp Butter (melted)
2/3 c Whole Milk
2/3 c Granulated Sugar
1 c Unbleached Flour
½ tsp lemon zest
1 Tbsp ground almonds
1. Melt the butter but do not overheat. Using a small grater, sheer off ½ tsp of your lemon skin. Put slivered almonds in a food processor to grind thoroughly.
2. Mix in the sugar, whisk well. Add the eggs and mix with a whisk or mixer until completely combined and light yellow in color. Add the lemon zest, ground almonds, milk and flour and continue to blend until the mixture is smooth.
3. You will have to experiment with the color settings on your Krumkake griddle, start with the setting at 3. It will take about 30 seconds to 1 minute to cook. Spray griddle with non-stick spray, use 1 tablespoon of batter and put it on the griddle. Close and latch the lid. Check for color by carefully opening the lid. When it’s done, pull off griddle onto paper towel, quickly, use the cone to roll up the cookie and let sit until it holds its shape (about 10 seconds).
4. Sprinkle with sifted powdered sugar. For an extra special dessert, you can add ice cream, whipped cream, fresh berries, drizzle with chocolate, or use a combination of these.