Fattigmann
Fattigmann is a traditional Norwegian deep-fried Christmas cookie.The dough is made with egg yolks, cream, sugar, flour, and cardamom.A small amount of brandy or cognac can add traditional flavor and aroma.The dough is rolled thin and cut into diamond-shaped pieces.Each cookie is fried until crisp and golden.A final dusting of powdered sugar creates a festive finishing touch.
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.