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Fattigmann

Fattigmann

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h
Jennifer

Jennifer

This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
  2. Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
  3. Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FISHINFOOLS
79

FISHINFOOLS

12/3/2004

The recipe needs 2 emandations. First, the cookies are eased into a pot of melted lard for deep fat cooking. Do NOT splash, you will hurt! Cook untill the cookie returns to the surface and turn over to finish cooking. The cookie should not be brown! Second, a pastry wheel will cut the cookies and allow you to create a diagonal line across the middle and flip one end of the cookie through the hole to create a cookie which looks like a belt buckle and the shape will provide a hole to hook with a fork when you lift it out of the lard. Swallow to dry your mouth and blow the excess lard off the cookie before placing it on a flat piece of a brown paper bag to finish draining and to cool. The cardamum will taste better if you store the cookies in a paper lined sealed container for at least a week. The cookies will maintain their texture there also.

RevImmigrant
41

RevImmigrant

11/11/2007

This recipe is good, but as another reviewer suggested, the Fattigmand should be cut in a diamond shape with a wheel on a handle. My mother had a special wheel for this. Also if you add a tablespoon of whisky or other alcohol, they will not absorb the oil as they cook. My mother always used vegetable oil and never lard. My mother's recipe used more eggs and the amount it made was dependent on the number of eggs used. The reason that they are called Fattigmand Bakkles (poor man's cookies) is that they contain ingredients that everyone could afford.

SHERIG27
27

SHERIG27

12/9/2003

my grandmother taught me how to make this cookie 3 years ago, before her passing. her grandmother taught her how to make it. Our family came to america over 100 years ago, and have made the cookie at christmas time ever since their arrival. This cookie is truly special to my entire extended family. I am carrying on the tradition now. happy baking!

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