Fattigmans Bakkelse: A Taste of Norwegian Christmas

The scent of cardamom always transports me back to my grandmother’s kitchen, a warm haven amidst the snowy Norwegian landscape. Every Christmas, she would enlist all of us grandkids to help make Fattigmans Bakkelse, these delicate, fried cookies shaped like tiny twisted ribbons. The whole house would be filled with laughter, flour dust, and the irresistible aroma of sweet dough frying in hot oil—memories I cherish deeply and try to recreate every year.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus chilling time)
• Servings: 50
• Yields: 100 cookies
• Dietary Type: Not Gluten-Free

Ingredients

• 6 egg yolks
• ¾ cup sugar
• ½ teaspoon salt
• 2-3 teaspoons cognac
• ½ cup heavy cream
• 2 ½ cups flour, plus additional flour for working
• 1 teaspoon cardamom
• Vegetable oil (for frying)
• Powdered sugar

Equipment Needed

• Large bowl
• Mixer (hand or stand)
• Floured work surface
• Rolling pin
• Pizza cutter or sharp knife
• Deep fryer or large, heavy-bottomed pot
• Slotted spoon or spider
• Paper towels
• Cooling rack

Instructions

1. In a large bowl, beat the egg yolks, sugar, and salt together until the mixture is noticeably thickened and pale. This step is crucial for incorporating air and creating a light, airy cookie.

2. Beat in the cognac and heavy cream. The cognac adds a subtle warmth and depth of flavor that complements the cardamom beautifully. If you don’t have cognac, you can substitute with a teaspoon of vanilla extract or leave it out entirely.

3. Stir in the flour and cardamom until a dough forms. The dough should be smooth and pliable. Don’t overmix, or the cookies can become tough.

4. Knead the dough on a lightly floured work surface for a few minutes until it comes together into a cohesive ball.

5. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This chilling time is essential as it allows the gluten to relax, making the dough easier to roll out thinly.

6. When you’re ready to fry the cookies, heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 365 degrees Fahrenheit (185 degrees Celsius). Use a thermometer to ensure the oil is at the correct temperature; if it’s too cool, the cookies will absorb too much oil and become greasy.

7. On a lightly floured work surface, roll out the dough very thinly. Work with a small portion of the dough at a time, keeping the rest chilled. The thinner the dough, the crispier the cookies will be. Aim for a thickness of about 1/16 inch (1.5 mm).

8. Cut the dough into strips, then into diamonds approximately 2×4 inches in size. A pizza cutter or sharp knife works well for this.

9. Cut a vertical slit in the middle of each diamond. Then, carefully thread one end of the diamond through the slit. This creates the characteristic twisted shape of Fattigmans Bakkelse.

10. Carefully fry the cookies a few at a time in the hot oil. Don’t overcrowd the fryer, as this will lower the oil temperature and result in soggy cookies.

11. As the cookies rise to the surface, flip them and continue to cook until they are golden brown and lightly puffed. This should take about 1-2 minutes per side.

12. Remove the fried cookies with a slotted spoon or spider and drain them on paper towels to remove excess oil.

13. Let the cookies cool completely on a cooling rack.

14. Once cooled, generously sprinkle the Fattigmans Bakkelse with powdered sugar before serving.

Expert Tips & Tricks

• Don’t skip the chilling time. This is crucial for preventing the dough from shrinking during frying.
• Roll the dough as thinly as possible. This is key to achieving the desired crispy texture.
• Maintain the oil temperature. Use a thermometer and adjust the heat as needed to keep the oil at 365°F (185°C).
• Fry in small batches. Overcrowding the fryer will lower the oil temperature and result in greasy cookies.
• If the cookies brown too quickly, reduce the oil temperature slightly.
• For a richer flavor, try using brown butter instead of regular butter in the dough (melt butter and cook until golden brown and fragrant, then cool before adding).
• Experiment with different flavors. A touch of lemon or orange zest can add a bright, citrusy note.
• Make ahead: You can fry the cookies a day or two in advance and store them in an airtight container. Sprinkle with powdered sugar just before serving.

Serving & Storage Suggestions

Fattigmans Bakkelse are best served fresh, slightly warm, and generously dusted with powdered sugar. They make a beautiful addition to any holiday dessert platter. Store leftover cookies in an airtight container at room temperature. They will keep for up to a week, although they may lose some of their crispness over time. You can also freeze the cookies for up to 2 months. Thaw at room temperature before serving. To refresh the crispness of stored cookies, you can briefly re-heat them in a low oven (200°F or 95°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	48.6 kcal	N/A
Calories from Fat	12 g	26%
Total Fat	1.4 g	2%
Saturated Fat	0.7 g	3%
Cholesterol	25.9 mg	8%
Sodium	25.2 mg	1%
Total Carbohydrate	7.9 g	2%
Dietary Fiber	0.2 g	0%
Sugars	3 g	12%
Protein	1 g	1%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a high-quality gluten-free blend designed for baking. You may need to add a binder like xanthan gum to improve the dough’s structure.
• Dairy-Free: Replace the heavy cream with full-fat coconut cream. The flavor will be slightly different, but the texture will be similar.
• Spice Variations: Experiment with different spices, such as nutmeg, ginger, or cinnamon, in addition to or instead of cardamom.
• Liqueur Options: If you don’t have cognac, try using brandy, rum, or even a coffee liqueur for a unique flavor twist.
• Shape Variations: While diamonds are traditional, you can get creative with other shapes, such as stars or hearts, especially for younger bakers.

FAQs (Frequently Asked Questions)

Q: Why is it important to chill the dough for several hours?
A: Chilling the dough allows the gluten to relax, which makes it easier to roll out thinly without the dough shrinking back. It also helps to prevent the cookies from becoming too tough.

Q: What if I don’t have a deep fryer?
A: You can use a large, heavy-bottomed pot filled with enough vegetable oil for deep-frying. Just be sure to monitor the oil temperature closely with a thermometer.

Q: How do I know when the oil is hot enough?
A: Use a thermometer to ensure the oil reaches 365 degrees Fahrenheit (185 degrees Celsius). You can also test the oil by dropping a small piece of dough into it; if it sizzles and turns golden brown quickly, the oil is ready.

Q: Can I bake these instead of frying them?
A: While frying is traditional for Fattigmans Bakkelse, baking is possible. Bake at 350°F (175°C) for 8-10 minutes, or until golden brown. The texture will be different, resulting in a slightly less crispy cookie.

Q: Why are my cookies becoming greasy?
A: The oil temperature may not be hot enough, causing the cookies to absorb too much oil. Make sure the oil is at 365°F (185°C) and avoid overcrowding the fryer.

Final Thoughts

These Fattigmans Bakkelse are more than just cookies; they’re a taste of Norwegian tradition, a reminder of family gatherings, and a celebration of the holiday season. I hope this recipe inspires you to create your own cherished memories in the kitchen. Don’t be afraid to experiment with variations and make them your own. Share your creations with loved ones, and let the warmth and aroma of these delightful cookies fill your home with joy! Skål!