Fattigmann I
Ready In: 11 mins
Serves: 120
Yields: 120 cookies
Ingredients
Directions
- 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.
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