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.
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.