Fattigman Or Oslo Twists Recipes

FATTIGMAN COOKIES

Steps:

• Gather the ingredients.
• Cream together eggs, sugar, and brandy, if using.
• Stir in melted butter.
• Gently fold whipped cream into batter.
• Sift together flour, cardamom, baking powder, and salt.
• With a light hand, mix dry ingredients into batter to form a soft dough. You want to avoid handling dough too much. Otherwise, cookies will end up tough.
• Chill dough, covered, for at least 30 minutes or overnight.
• Roll chilled dough out on a floured board to a thickness of 1/8 inch.
• Using a fattigman cutter or a pastry cutter, cut dough into diamond shapes about 1 1/4-inch wide by 3 1/2 inches long. If you're using a pastry cutter, cut dough first into 1 1/4-inch strips and then cut across these diagonally to form diamonds.
• Use a knife to cut a 1/2-inch slash in the middle of each diamond.
• Twist one corner of each diamond up through center slash to make a knot.
• Heat 2 inches of oil in the bottom of a heavy pot to 375 F.
• Drop in pastry knots and fry until golden brown, turning occasionally.
• Remove and drain on paper towels.
• Sprinkle cookies with vanilla sugar or confectioners' sugar and serve immediately.

FATTIGMANN

Steps:

• 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.
• 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.
• 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.

OSLO TWISTS

Steps:

• Heat deep fat to 375℉ (190℃). Beat egg yolks, egg and salt together until very stiff. Blend in confectioners' sugar and flavorings thoroughly. Add flour all at once, mix well. Turn dough onto well floured cloth-covered board, knead until surface of dough is blistered in appearance. Divide dough in halves and roll out each half VERY THIN. With pastry wheel or knife, cut dough into diamonds or rectangles about 4x2 inches. Make a 1 inch slit in center of each, draw a long point of diamond through slit and curl back in opposite direction. Fry until delicately browned in deep hot fat about ½ min. on each side. Turn quickly and brown other side. Drain on absorbent paper. Sprinkle with confectioners' sugar just before serving.

FATTIGMAN (NORWEGIAN COOKIES)

Steps:

• 1. Beat egg yolks and salt until thick and light in color. Add in cream, sugar and butter. Mix well.
• 2. Add flour and cardamom to egg mixture. Mix well. Chill one hour.
• 3. Roll out 1/4 of the dough at a time, keeping the rest of the dough in the refrigerator. Roll a 1/16 inch thick rectangle. Using a fattigman cutter or a pastry cutter cut in 1 1/2-inch wide strips then cut diagonally at 4-inch intervals (making diamonds). Cut a 1 inch slit lengthwise in center of each piece. Slip one end of the diamond through the cut and pull through gently.
• 4. Fry a few at a time in hot oil (350*) for 1 to 2 minutes or until golden brown. Remove to paper towels with a slotted spoon. Sprinkle with powdered sugar.

FATTIGMAN OR OSLO TWISTS

Steps:

• Beat egg yolks, egg and salt together until very stiff. About 10 minutes. Blend in confectioners sugar and flavorings. Add flour all at once: mix well. Turn dough onto well floured, cloth covered board. Knead until surface of dough is blistered. About 7 minutes. Divide dough into half. May be refrigerated at this point. Roll out dough very thin. Cut dough into long diamonds about 4 inches by 2 inches. This dough should be springy and elastic and not tear easily. Cut a slit into the middle of each diamond, and then pull one point of the diamond through the slit and back around. Heat oil to 375 Fry each twist until delicately brown anout 30 seconds per side. Remove and drain onto paper towels. Sprinkle with confectioners sugar before serving