Fattigmann I: A Taste of Norwegian Christmas
The scent of cardamom still instantly transports me back to my grandmother’s kitchen during the holidays. It wasn’t just the aroma of her baking that filled the air, but the palpable sense of tradition, of carrying on the customs of generations past. Of all the treats she made, the Fattigmann, or “poor man’s cookies,” always held a special allure. Their delicate, almost glassy crunch, the subtle hint of brandy, and the intricate knotted shape – they were edible jewels, a testament to her patience and love. Though she’s gone now, baking these cookies feels like reaching across time to share a moment with her.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: Varies based on batch size
- Total Time: Overnight chilling + 1 hour
- Yield: Approximately 120 cookies
- Dietary Type: Not suitable for vegan or dairy-free diets
Ingredients
- 12 eggs
- 10 tablespoons sugar
- 8 tablespoons cream
- 1/8 ounce brandy
- 4 cups flour (cake flour with no baking powder is suggested for a lighter consistency)
- 1 teaspoon cardamom
- Lard or oil for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Cookie wheel or pastry cutter
- Spatula
- Lightly floured cookie sheets
- Deep fryer or large, heavy-bottomed pot
- Long steel knitting needle or slotted spoon
- Absorbent paper towels
- Airtight container
Instructions
- In a large mixing bowl, beat the egg yolks until they are thick and pale.
- Gradually add the sugar to the egg yolks, continuing to beat until the mixture is very thick and ribbony. This is crucial for a light and airy cookie.
- In a separate bowl, whip the cream until stiff peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the egg yolk and sugar mixture.
- Add the brandy to the mixture and fold gently to combine.
- In a separate bowl, whisk together the flour and cardamom.
- Gradually add the flour mixture to the wet ingredients, mixing well to combine. The author suggests using cake flour with no baking powder to achieve a lighter consistency. Add just enough flour to create a dough that is easy to handle.
- Work the dough well to ensure that all ingredients are combined thoroughly.
- Cover the dough and leave it in a cool place or in the refrigerator overnight. This chilling period is essential for the dough to relax and become easier to roll out.
- The original recipe suggests this step requires two people, one for rolling and cutting, and the other for cooking.
- Roll out the dough in a cold room, handling only a small lump at a time. Keep the remaining dough refrigerated until needed. The cold temperature prevents the dough from becoming too sticky.
- With a 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 the diamond shapes with a spatula.
- In the middle of each diamond, make a small slit with the cookie wheel.
- Carefully thread one end of the diamond through the slit, creating the distinctive knotted Fattigmann shape.
- Place the cookies on lightly floured cookie sheets, and keep them in a cold place until ready for cooking. This prevents them from sticking together and helps them retain their shape.
- Heat lard or oil in a deep fryer or a large, heavy-bottomed pot.
- Carefully drop the cookies into the hot lard or oil.
- Fry the cookies until they are golden brown on one side.
- Turn the cookies and continue to fry until they are golden brown on the other side.
- Remove the cookies with a long steel knitting needle or a slotted spoon.
- Let some of the grease drop off.
- Place the cookies on absorbent paper towels until cooled.
- Store the cooled cookies in an airtight container.
Expert Tips & Tricks
- The temperature of the oil is critical. It should be hot enough to cook the cookies quickly and evenly, but not so hot that they burn. A candy thermometer can be helpful for monitoring the oil temperature, aim for around 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. If it sizzles and turns golden brown in about a minute, the oil is ready.
- Rolling the dough as thinly as possible is key to achieving the signature crispness of Fattigmann.
- If the dough becomes too soft and sticky, add a little more flour, but be careful not to overwork it.
- Work in small batches to prevent overcrowding the fryer, which can lower the oil temperature and result in greasy cookies.
- Don’t be afraid to experiment with different flavors! A touch of lemon or orange zest can add a bright, citrusy note.
Serving & Storage Suggestions
Fattigmann are best served at room temperature. Arrange them artfully on a platter for a festive touch. They are traditionally enjoyed during the Christmas season, but can be enjoyed any time of year.
Store cooled Fattigmann in an airtight container at room temperature for up to a week. To maintain their crispness, avoid storing them in a humid environment. These cookies do not freeze well, as the texture can become soggy upon thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 50 kcal | 3% |
| Total Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 5mg | 0% |
| Total Carbohydrate | 5g | 2% |
| Dietary Fiber | 0g | 0% |
| Sugars | 2g | |
| Protein | 1g | 2% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Variations & Substitutions
While the traditional recipe is hard to beat, here are some ideas for variations:
- Flavor Infusions: Experiment with different extracts, such as almond or vanilla, in addition to or instead of the brandy.
- Spice Variations: Try using different spices, such as nutmeg or ginger, for a unique twist.
- Citrus Zest: Add finely grated lemon or orange zest to the dough for a bright, aromatic flavor.
It’s important to note that many of these variations will change the flavor profile of the cookies significantly.
FAQs (Frequently Asked Questions)
Q: Why is it important to chill the dough overnight?
A: Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also makes the dough easier to roll out and handle.
Q: What is the best way to test if the oil is hot enough?
A: If you don’t have a thermometer, drop a small piece of dough into the oil. If it sizzles and turns golden brown in about a minute, the oil is ready.
Q: Can I bake these cookies instead of frying them?
A: No, these cookies are specifically designed to be fried. Baking them will not achieve the same crispy texture.
Q: My dough is too sticky. What should I do?
A: Add a little more flour, one tablespoon at a time, until the dough is easier to handle. Be careful not to overwork the dough.
Q: How do I prevent the cookies from becoming greasy?
A: Make sure the oil is hot enough and don’t overcrowd the fryer. Also, allow the cookies to drain on absorbent paper towels after frying.
Final Thoughts
Fattigmann are more than just cookies; they are a connection to our heritage, a taste of warmth and tradition. While the recipe may seem a bit involved, the result is well worth the effort. So, gather your ingredients, put on some festive music, and embark on this culinary journey. Share these delicate, delicious treats with your loved ones, and create memories that will last a lifetime. And, if you have any of your own tips or variations, I’d love to hear about them! Happy baking!