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