Traditional Norwegian Fattigmann Recipe

Ingredients

  • 4 eggs
  • 4 tablespoons sugar
  • 1 cup heavy cream
  • 1 tablespoon cognac or brandy
  • 1 teaspoon cardamom
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • Confectioner's sugar, for dusting

Steps and instructions

  1. In a large bowl, beat the eggs and sugar together until light and fluffy.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Stir the cognac or brandy and cardamom into the egg mixture.
  4. In another bowl, sift together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the egg mixture, alternating with the whipped cream, beginning and ending with the dry ingredients.
  6. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Cover the dough and let it rest for about 2 hours.
  7. Roll out the dough to a thickness of about 1/8 inch. Cut into diamond shapes with a pastry wheel, making a small slit in the center of each diamond.
  8. Heat the vegetable oil in a deep fryer to 375 degrees F. Fry the diamonds, a few at a time, until golden brown. Drain on paper towels.
  9. While still warm, dust the Fattigmann with confectioner's sugar.

Tools for making

Recipe variations

  • Instead of using all-purpose flour, you can try using whole wheat flour for a nuttier flavor.
  • Add a teaspoon of vanilla extract to the dough for a subtle vanilla taste.
  • Sprinkle cinnamon sugar on top of the Fattigmann after dusting with confectioner's sugar.
  • Replace the cognac or brandy with rum or almond extract for a different flavor profile.
  • For a gluten-free option, use a gluten-free all-purpose flour blend.
  • Add lemon zest to the dough for a refreshing citrus twist.
  • Experiment with different spices such as nutmeg or ginger for unique flavor combinations.
  • Instead of frying, you can bake the Fattigmann in the oven for a healthier alternative.
  • For a savory version, sprinkle grated parmesan cheese or herbs like rosemary and thyme on top before frying.
  • Add a touch of orange blossom water to the dough for a floral aroma.

Recipe overview

Fattigmann is a traditional Norwegian dessert that is especially popular during the holiday season. These delicious, deep-fried pastries are rich and flavorful, with a delicate hint of cardamom and cognac or brandy. In making Fattigmann, you'll work with a dough that includes whipped cream, which contributes to its distinctive, light texture. Once the dough is prepared, it gets rolled out and cut into diamond shapes before being fried to a golden crisp. A dusting of confectioner's sugar adds the perfect finishing touch. Despite the name, which translates to "poor man," this is a luxurious treat that will bring a festive touch to any occasion. Enjoy the process of making them—it's almost as delightful as eating them!

Common questions

  1. Can I substitute any ingredients in this recipe? Yes, you can make a few substitutions if needed. Instead of cognac or brandy, you can use rum or vanilla extract. If you don't have cardamom, you can use a combination of cinnamon and nutmeg.
  2. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. After kneading the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Allow the dough to come to room temperature before rolling and frying.
  3. Can I freeze the Fattigmann? Yes, you can freeze the fried Fattigmann. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature and dust with confectioner's sugar before serving.
  4. How should I store the Fattigmann? Store the Fattigmann in an airtight container at room temperature. They will stay fresh for up to a week.
  5. Can I make smaller or larger Fattigmann? Yes, you can adjust the size of the Fattigmann. For smaller ones, you can cut the dough into smaller diamond shapes. For larger ones, roll the dough slightly thicker and cut larger diamond shapes.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Whisk - Used to beat the eggs and sugar until light and fluffy.
  • Electric Mixer - Optional but helpful for whipping the heavy cream to soft peaks.
  • Sifter - To sift together the dry ingredients and ensure they are well combined.
  • Pastry Wheel - Used to cut the dough into diamond shapes.
  • Deep Fryer - To fry the Fattigmann until golden brown.
  • Paper Towels - To drain the fried Fattigmann and absorb excess oil.
  • Confectioner's Sugar Sifter or Shaker - Used to dust the Fattigmann with confectioner's sugar.

Origin stories

Fattigmann is a beloved Christmas cookie hailing from the hearty kitchens of Norway, a country known for its deep-rooted culinary traditions. The name of this delicate, fried pastry translates to "poor man," a somewhat ironic designation considering the ingredients—cognac, cardamom, and cream—are anything but cheap! This quirksome nomenclature is a testament to the warm-hearted humor of the Norwegians, who bake these cookies en masse during the holiday season, their kitchens wafting with the intoxicating scent of cardamom and gently caramelizing dough. Despite its humble name, Fattigmann is rich in flavor, in tradition, and in the memories it invokes of Christmases past, reminding us that the most treasured things in life often come in the simplest packages.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.