Norwegian Fattigmann
Crisp, lightly golden fattigmann are one of the most traditional cookies in Norwegian Christmas baking. This recipe for Norwegian fattigmann gives thin cookies …
Ingredienser
Instructions
Whisk egg yolks and sugar together until pale and airy.
Lightly whip the cream and gently fold it into the egg mixture.
Add cognac, ground cinnamon and ground cardamom, and stir until evenly mixed.
Whip the egg white until stiff and gently fold it into the batter.
Sift in flour little by little and mix into a smooth dough.
Wrap the dough well and refrigerate overnight.
Roll the dough thinly on a lightly floured surface.
Cut out the cookies with a pastry wheel and make a small slit in the center of each one.
Heat lard in a heavy pot to about 180 degrees.
Fry the cookies in lard until lightly golden.
Let the fattigmann drain on paper towels before serving or storing.
Nutrition per serving
Energi ca. 7992 kcal
Protein 65.4 g
Fett 722.8 g
Karbohydrater 298.0 g
Fiber 13.5 g
Sukker 22.0 g
Salt 2.8 g
Tips & tricks
Roll the dough as thinly as possible without tearing it. Thin dough gives crisper fattigmann and shorter, more even frying.
Did you know?
Fattigmann is one of the most traditional Norwegian Christmas cookies and differs from many other cookies because it is fried in lard. The dough becomes crisp and light when rolled thinly, and a little cognac and spices give the characteristic flavor. Cold resting makes the dough easier to shape.
