FATTIGMANN
This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.
Provided by Jennifer
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 48
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
- Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
- Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 3.4 g, Cholesterol 19.1 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 4.2 mg, Sugar 0.4 g
FATTIGMAN
I would help my sister-in-law make these, in November for the "Christmas Fair" event at her church. Scandinavian food was featured at this half day event, along with baked goods and handmade items. She did not have the cutter, so we just cut them into diamond shapes. She used an electric skillet when frying the fattigman. I don't know how many this makes and I did not add the chill time for the dough. So simple, yet very tasty.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Beat together egg yolks and sugar.
- Whisk in cream.
- Stir in cognac and spices.
- Beat egg white until it's stiff and carefully stir into other ingredients.
- Mix in a little more than half of the flour.
- Let dough stand, covered and in a cool place, overnight.
- Use the remaining flour (as little as possible) for rolling out the dough; the less flour you use, the more tender the fattigman will be.
- Roll the dough out a little at a time and as thinly as possible.
- Use a fattigmann cutter to cut out diamond shapes.
- Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut.
- Heat lard to 350º F.
- Fry fattigman until golden brown.
- You must flip the fattigman to brown both sides.
- A chop sticks works great for this.
- Drain on paper towels.
- Best when 2 people work on these, one cutting/flipping and the other flipping in the hot oil.
FATTIGMANN I
This is a deep fried cookie which adorned our Christmas table every year until my Mor-mor's death, in 1981. This recipe came from a book called Norwegian Recipes, copyright 1947. Compiled by Magny Lanstad-Jensen and taken from "Urd" magazine by Mrs. Esther Klausen. My Mor-mor made tons of these every Christmas and while I never had the pleasure of watching her or helping her make them, I have made several attempts with this recipe. Please note that I am mostly posting for safekeeping. I am copying as written because I feel part of the charm of this recipe is the way in which it was written. I do not have information about how hot the oil needs to be nor how long (in minutes) they should be fried. Preparation time does not include chilling dough overnight.
Provided by KCShell
Categories Healthy
Time 11m
Yield 120 cookies, 120 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg yolks thick with sugar.
- Whip cream stiff, and fold in together with brandy.
- Work well, and gradually add flour with cardamom, or just enough flour to make the dough right for handling.
- Leave in a cool place or in the refridgerator overnight.
- It really requires tow persons to do this --one for rolling and cutting and the other for the cooking.
- The dough should be rolled out in a cold room, handling only a small lump at a time.
- With cookie wheel, cut strips on the bias of the dough, from right side upwards from left side downwards, to make small diamond-shaped cookies.
- Loosen them with spatula, and in the middle of each diamond, make a small slit with cookie wheel.
- Thread one end of diamond carefully through slit.
- Place cookies on lightly floured cookie sheets, and keep in a cold place until ready for cooking.
- Then cookies are dropped in boiling lard or oil, until golden brown, and turned.
- Then remove witha long steel knitting needle.
- Let some of the grease drop off, and place on absorbent paper until cooled.
- Store in air-tight container.
Nutrition Facts : Calories 29.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 22.3, Sodium 7.4, Carbohydrate 4.3, Fiber 0.1, Sugar 1.1, Protein 1.1
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