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Fattigmann: A Taste of Norwegian Heritage

The first time I tasted a Fattigmann, I was in my grandmother’s cozy kitchen, the scent of warm spices and frying dough filling the air. Her hands, gnarled with age but still nimble, moved with practiced ease, shaping the delicate diamond cookies. She told me stories of her own grandmother making them, a tradition passed down through generations, each cookie a tiny edible link to our family’s Norwegian roots. The crisp, buttery texture and subtle hint of cardamom transported me to a place of warmth, love, and timeless tradition – a feeling I hope to share with you through this recipe.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10-20
Yield: 84 Fattigmann
Dietary Type: Not Gluten-Free

Ingredients

6 eggs, separated
6 teaspoons granulated sugar
2 cups light cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon or 1/2 teaspoon ground cardamom
Flour, for dusting
Oil or shortening, for deep frying
Sugar, for sprinkling (confectioners or granulated)

Equipment Needed

Mixing bowls
Whisk
Deep fryer or large, heavy-bottomed pot
Slotted spoon or spider
Paper towels
Rolling pin
Knife or fluted pastry wheel

Instructions

Begin by separating the eggs. Place the egg yolks in a mixing bowl and the egg whites in a separate, clean bowl.
Add the granulated sugar to the bowl with the egg yolks. Beat the egg yolks and sugar together until the mixture becomes thick and pale yellow. This step is crucial for incorporating air and creating a light, tender cookie.
Pour in the light cream into the egg yolk mixture. Gently stir to combine the ingredients.
In a separate bowl, whisk together the flour, baking powder, and your choice of spice: either cinnamon or ground cardamom. This ensures that the leavening agent and spice are evenly distributed throughout the dough.
Gradually add the flour mixture to the wet ingredients (egg yolks, sugar, and cream). Mix until just combined. Be careful not to overmix, as this can result in tough cookies.
In the bowl with the egg whites, whisk the egg whites until stiff peaks form. This is a critical step for creating a light and airy texture. The peaks should hold their shape when the whisk is lifted.
Gently fold the stiffly beaten egg whites into the dough. Use a light hand to avoid deflating the egg whites, which would make the cookies dense.
If the dough is too sticky, gradually add more flour until it becomes pliable and easy to handle. The dough should be soft but not sticky.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to roll out and prevents the cookies from spreading too much during frying.
After chilling, lightly flour a clean work surface. Roll out the dough as thinly as possible. The thinner the dough, the crisper the cookies will be. Aim for a thickness of about 1/8 inch.
Use a knife or a fluted pastry wheel to cut the dough into diamond shapes. Traditional Fattigmann are diamond-shaped, but you can use other shapes if you prefer.
Make a slit in the center of each diamond. The slit should be long enough to allow you to pull one of the points through.
Take one point of the diamond and pull it through the slit, turning the dough inside out. This creates the signature twisted shape of Fattigmann.
Heat the oil or shortening in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too hot, the cookies will burn on the outside before they are cooked through. If the oil is too cold, the cookies will absorb too much oil and become greasy.
Carefully drop the Fattigmann into the hot oil or shortening, a few at a time. Do not overcrowd the fryer, as this will lower the temperature of the oil and cause the cookies to stick together.
Fry the cookies for 1-2 minutes per side, or until they are very lightly browned. They cook very quickly, so watch them carefully.
Use a slotted spoon or spider to remove the Fattigmann from the hot oil or shortening. Place them on a plate lined with paper towels to drain off excess oil.
While the Fattigmann are still warm, sprinkle them generously with sugar, either confectioners’ sugar or granulated sugar.
Allow the Fattigmann to cool completely before serving.

Expert Tips & Tricks

Temperature is key: Maintaining the correct oil temperature (350°F) is crucial for achieving perfectly cooked Fattigmann. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
Thin is in: The thinner you roll the dough, the crispier and more delicate your Fattigmann will be. Don’t be afraid to roll it almost paper-thin.
Spice it up: While cinnamon and cardamom are traditional, feel free to experiment with other spices like nutmeg, ginger, or even a hint of citrus zest.
Make-ahead magic: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. This is a great way to break up the work and have fresh Fattigmann ready to fry at a moment’s notice.
Rescue mission: If your Fattigmann are browning too quickly, lower the heat of the oil slightly. If they are not browning enough, increase the heat.

Serving & Storage Suggestions

Fattigmann are best served fresh, ideally within a few hours of frying. They make a delightful addition to any holiday dessert platter or a special treat with a cup of coffee or tea. Store leftover Fattigmann in an airtight container at room temperature. They will stay crisp for about 2-3 days. While they can be frozen, the texture may change slightly upon thawing, becoming less crisp. To reheat, briefly warm them in a low oven (200°F) for a few minutes.

Nutritional Information

(Estimated values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	239 kcal	–
Calories from Fat	–	–
Total Fat	12.5 g	19%
Saturated Fat	6.7 g	33%
Cholesterol	158.6 mg	52%
Sodium	98 mg	4%
Total Carbohydrate	23.8 g	7%
Dietary Fiber	0.7 g	2%
Sugars	2.9 g	–
Protein	7.7 g	–

Variations & Substitutions

Gluten-Free Fattigmann: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of liquid to achieve the right dough consistency.
Dairy-Free Fattigmann: Replace the light cream with a dairy-free alternative like coconut cream or almond milk. Keep in mind that this may slightly alter the flavor and texture of the cookies.
Spice Variations: Experiment with different spices to customize the flavor of your Fattigmann. Try adding a pinch of ground cloves, mace, or star anise for a unique twist.
Lemon or Orange Zest: Add finely grated lemon or orange zest to the dough for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Why are my Fattigmann greasy?
A: The most common reason for greasy Fattigmann is that the oil temperature was too low. Make sure to maintain the oil at 350°F (175°C) throughout the frying process. Also, avoid overcrowding the fryer, as this can lower the oil temperature.

Q: Can I bake these instead of frying them?
A: While traditionally fried, you could try baking them at 350°F (175°C) for about 10-12 minutes, or until golden brown. However, the texture will be different – they will be less crisp and more cookie-like.

Q: How do I keep the dough from sticking when rolling it out?
A: Make sure to flour your work surface and rolling pin well. You can also chill the dough thoroughly before rolling it out, as cold dough is less sticky.

Q: Can I use a different type of fat for frying?
A: Yes, you can use other high-smoke-point oils like peanut oil, canola oil, or vegetable oil. Shortening is also a good option for a neutral flavor.

Q: How long will Fattigmann keep?
A: Properly stored in an airtight container, Fattigmann will stay crisp for about 2-3 days at room temperature.

Final Thoughts

I truly hope you’ll give this Fattigmann recipe a try. It’s more than just a cookie; it’s a taste of Norwegian heritage, a connection to generations past. The warm spices, the delicate crispness, and the joy of sharing these treats with loved ones – it’s an experience you won’t soon forget. So, gather your ingredients, embrace the tradition, and create some delicious memories of your own. And don’t hesitate to leave a comment and let me know how your Fattigmann turned out!

Traditional Norwegen Cookies – Fattigmann (84) Recipe