Fattigmann is one of Norway’s traditional Christmas cookies, known for its distinctive diamond or twisted shape and beautifully crisp texture. Unlike many oven-baked cookies, Fattigmann is made from a rich, thin dough that is cut into pieces and deep-fried until golden. The result is a delicate cookie with crisp edges and a tender center.The name Fattigmann translates roughly to poor man although the cookie itself is traditionally made with ingredients such as egg yolks, cream, sugar, flour, and often cardamom.
Fattigmann:
Some traditional recipes also include a small amount of brandy or cognac for flavor.Fattigmann is especially associated with Norwegian Christmas baking. It is often included among the traditional assortment of holiday cookies prepared during the festive season. Lightly dusted with powdered sugar, these golden pastries make a wonderful accompaniment to coffee, tea, or hot chocolate.
History of Fattigmann:
Fattigmann has been part of Norwegian Christmas baking traditions for generations. It belongs to a broader Scandinavian tradition of preparing rich fried pastries and cookies during holidays and celebrations.The name is believed to refer humorously to the relatively simple appearance of the cookie compared with some richer-looking Christmas pastries. Despite its name, traditional dough can contain luxurious ingredients such as cream, egg yolks, and aromatic spices.The cookies are traditionally rolled thin, cut into characteristic shapes, and fried in hot fat. Cardamom is particularly important in many Norwegian versions, giving the cookies their unmistakable Scandinavian aroma.
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Fattigmann
Ingredients
For the Dough
- 4 large egg yolks
- ¼ cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons melted butter
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1½–2 cups all-purpose flour
- ¼ teaspoon salt
For Frying
- Vegetable oil or neutral frying oil, as needed
For Finishing
- Powdered sugar, for dusting
Instructions
Beat the Egg Yolks and Sugar
- Place the egg yolks and sugar in a large mixing bowl.Whisk until the mixture becomes lighter and slightly creamy.
Add the Cream and Flavorings
- Gradually whisk in the heavy cream, melted butter, vanilla, cardamom, and brandy or cognac if using.Mix until well combined.
Add the Flour
- Gradually add the flour and salt.Mix until a soft dough forms.Do not add all the flour at once. The exact amount needed can vary depending on the size of the egg yolks and the moisture in the dough.The finished dough should be soft but firm enough to roll.
Chill the Dough
- Wrap the dough tightly and refrigerate for at least 1–2 hours.Chilling makes the dough easier to roll thin and helps prevent it from becoming too sticky.
Roll the Dough
- Lightly flour your work surface.Divide the chilled dough into smaller portions.Roll each portion very thin, approximately ⅛ inch (3 mm) thick.The thinner the dough, the more delicate and crisp the finished Fattigmann will be.
Cut the Cookies
- Use a pastry wheel or sharp knife to cut the dough into diamond-shaped pieces.Make a small slit in the center of each diamond.Traditionally, one pointed end of the dough is passed through the slit to create the characteristic twisted appearance.
Heat the Oil
- Heat the oil to approximately 350°F (175°C).Use a deep, heavy pot and never fill it more than halfway with oil.Maintain a steady temperature throughout frying.
Fry the Fattigmann
- Carefully place a few pieces of dough into the hot oil.Do not overcrowd the pot.Fry for approximately 1–2 minutes per side, turning once, until the cookies become golden and crisp.Remove them using a slotted spoon or spider strainer.
Add Powdered Sugar
- Once the Fattigmann has cooled, generously dust the cookies with powdered sugar.Serve with coffee, tea, or another favorite holiday beverage.
Notes
- Roll the dough thin: Thin dough produces the characteristic crisp texture.
- Keep the dough cold: Chilled dough is easier to handle.
- Do not over-flour: Excess flour can make the cookies tough.
- Cardamom is traditional: It provides the characteristic Scandinavian flavor.
- Alcohol is optional: Brandy or cognac can be omitted if desired.
- Maintain oil temperature: Oil that is too cool can make the cookies greasy.
- Fry in small batches: Overcrowding lowers the oil temperature.
- Dust after cooling: Powdered sugar stays more attractive when added after the cookies have cooled.
Tips for Fattigmann:
- Use fresh cardamom for the best aroma.
- Chill the dough thoroughly before rolling.
- Roll evenly so all cookies cook at the same rate.
- Use a pastry wheel for clean, attractive edges.
- Test one cookie first to check the oil temperature and cooking time.
- Avoid overcrowding the pan while frying.
- Drain well immediately after removing the cookies from the oil.
- Store completely cooled cookies in an airtight container.
FAQs for Fattigmann:
Q: What does Fattigmann mean?
Fattigmann roughly translates from Norwegian as “poor man.” It is the traditional name of this Scandinavian Christmas cookie.
Q: What does taste like?
Fattigmann has a delicate, crisp texture with a rich flavor from egg yolks and cream. Cardamom provides a warm, aromatic Scandinavian character.
Q: Is Fattigmann baked or fried?
Traditional Fattigmann is deep-fried, rather than baked.
Q: Can I make Fattigmann without alcohol?
Yes. Brandy or cognac is optional. You can simply omit it without needing a major change to the recipe.
Q: Why are my cookies greasy?
The oil may not have been hot enough, or too many cookies may have been added at once. Maintain the oil around 350°F (175°C) and fry in small batches.
Q: Why did my cookies become hard?
The dough may have been rolled too thick or overworked. Over-frying can also make the cookies excessively hard.
Q: How thin should dough be?
Aim for approximately ⅛ inch (3 mm). Thin dough creates the traditional delicate and crisp texture.
Q: How should I store Fattigmann?
Once completely cooled, store the cookies in an airtight container at room temperature. Keep them away from moisture to preserve their crispness.
Conclusion:
Fattigmann is a wonderful taste of traditional Norwegian Christmas baking. Its thin, twisted shape, fragrant cardamom flavor, and crisp golden texture make it a memorable addition to a holiday cookie platter.Although the recipe uses simple ingredients, careful rolling and frying are the keys to success. Serve these traditional Norwegian cookies with a dusting of powdered sugar alongside coffee or tea, and enjoy a classic Scandinavian treat that has been cherished for generations.