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Recipe: Fattigmann
July 7, 2011
Fattigmann
5 Egg yolks
5 tbsp Sugar
5 tbsp single Cream
1 tbsp brandy
1 pinch Cinnamon
1 pinch Cardamom
1 Egg white
350 g Flour
500 g Lard
Beat the Eggs well before you add Sugar.
Mix Eggs and Sugar thoroughly.
Add the Cream, Brandy, Cinnamon and Cardamom. Keep mixing.
Now add half the Flour – just enough to thicken the dough slightly.
Cover and leave overnight.
Dust the rolling surface with a bit of Flour and Sugar. (Don’t use too much as it will make the bisquits hard).
Using a rolling pin; roll dough thinly and cut out diamond shapes of about 5 x 5 centimeters (there is a Norwegian tool for this – but a knife will do).
Next you want cut a small hole in each Fattigmann. If it is your first time just focus on getting one right. What needs to happen is that you take a corner of the bisquit and draw it through the whole (see photo)
Do this to all the bisquits and then fry them in the lard. They fry relatively quickly – don’t let them go too brown in colour. Light brown is perfect.
Take out and let excess lard drain off as the Fattigmanns cool down.
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