FATTIGMANN
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'.
Provided by Jennifer
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 3.4 g, Cholesterol 19.1 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 4.2 mg, Sugar 0.4 g
NORWEGIAN BUTTER COOKIES (SERINAKAKER)
These Norwegian Butter Cookies (Serinakaker) are delicate and buttery, similar to shortbread but less crumbly, with melt-in-your-mouth almond and vanilla flavors. They are the PERFECT cookie, especially if you're looking for a new Christmas cookie recipe!
Provided by Elizabeth Lindemann
Categories Cookies
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees F and line one or two baking sheets with parchment paper.
- In a large bowl, mix together softened butter (1.5 cups), baking powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and flour (4 cups) with an electric hand mixer until well blended and the texture resembles coarse sand.
- Add the sugar (1.5 cups) and mix until well combined.
- Add the vanilla extract (2 teaspoons) and almond extract (1/2 teaspoon) and two of the eggs, then mix until well combined.
- Using a small cookie scoop, measure out equal portions of the dough and roll into balls. Place on baking sheet and, using your thumb, press on the center of each ball to create a small indentation (if you find that the dough is too sticky, keep a small bowl of water next to you to dip your thumb into every so often).
- Beat remaining egg in a small bowl and brush the tops and sides of each indented cookie with the egg. Sprinkle with the almonds.
- Bake for 16 minutes, or until cookies are only JUST beginning to brown.
Nutrition Facts : ServingSize 1 cookie, Calories 97 kcal, Carbohydrate 12 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 63 mg, Fiber 1 g, Sugar 5 g
FATTIGMAN (NORWEGIAN COOKIES)
These are traditionally made at Christmas at Grandma's house. Fattigman (pronounced futty mun) means poor man. They are my very favorite Norwegian treat!
Provided by Aurora McBee
Categories Cookies
Time 1h30m
Number Of Ingredients 8
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.
TRADITIONAL NORWEGEN COOKIES - FATTIGMANN (84)
Published for ZWT3. These cookies are one of the most famous of the Norwegen traditions. Recipe from fooddownunder.com. This recipe makes approximately 84 Fattigmann so feel free to halve the ingredients!!!
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 84 Fattigmann, 10-20 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg yolks with sugar until thick and yellow. Add cream, and flour mixed with baking powder and cinnamon or cardamom. Fold in the stiffly beaten egg whites and add more flour, enough to make a pliable dough.
- Chill. Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel. Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go.
- Drop into hot oil or shortening (350 F). Fry like doughnuts, but only until very lightly browned. They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly. Drain on paper and sprinkle with sugar.
Nutrition Facts : Calories 239, Fat 12.5, SaturatedFat 6.7, Cholesterol 158.6, Sodium 98, Carbohydrate 23.8, Fiber 0.7, Sugar 2.9, Protein 7.7
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.
Nutrition Facts : Calories 564 kcal, Carbohydrate 12 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, Sodium 73 mg, Sugar 4 g, Fat 58 g, ServingSize 48 cookies (24 servings), UnsaturatedFat 0 g
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