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Fattigmann

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  •  4.6 stars stars based on 16 reviews
  •   93% would make this again
  • Review this recipe  Read reviews
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(aka Futtiman, Fattigmanskakor, Swedish Poor Man's Cookies, Bow Knots, and Rags & Tatters). Rolled out and fried in oil, dusted with powdered sugar.

Makes about 36

3 egg yolks
3 tablespoons sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom
or 1 teaspoon brandy
1 1/4 to 1 1/2 cup flour
powdered sugar

Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16" thickness. Cut in strips about 1 1/2" wide. Cut diagonally at 4" intervals. Make 2" slit crosswise in centre and slip one end through slit, to make a "bow". Deep fry in hot deep fat (350 F) until delicately browned, about 1-1/2 minutes. Drain on paper towels. Cool and sprinkle with powdered sugar.

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Reviews of Fattigmann:

1-5 of 16 reviews   Next >>

  A cookie baker  Dec 23, 2016
Would make this again.
Not quite what I remember. Recipe only made 15 cookies 2 stars

  Barby in Peck ID but grew up in MN  Dec 23, 2016
Would make this again.
While I was growing up, I am now 75, these were traditional at Christmas. I made them a lot when my kids were growing up. Haven't made them in years and wanted to make some this year and couldn't find my recipe. I am so glad someone has "saved" the recipe. This recipe looks like the one we made and loved. We always made them with nutmeg rather than cardamon. I always thought they were from Norway as this is where my great grandmother was from and she passed the recipe down. 1 star

  A cookie baker  Dec 5, 2013
Would make this again.
I grew up making these every boot day and Christmas with my mom... she told me they were Norwegian and learned how to make them from her Grandmother... but her Grandfather was from Sweden. We make ours with more flour, eggs, and brandy. But for a small batch this recipe is perfect! 4 stars

  A cookie baker  Dec 4, 2011
Would not make this again.
Sorry, it is just ok. I was expecting better, a bit like the French merveilles ( french little doughnut)
But I just a bit disapointed.
They taste just ok, really nothing special. I could not see why we put Brandy, because, no one could taste it.
3 stars

  A cookie baker in New York  Mar 31, 2010
Would make this again.
I only make the Fattigmanns at Easter time, (no special reason). They are truly VERY GOOD! I wonder: can you stuff them with cheese, nuts or rasins by making them into a funnel and placing a toothpick to hold them while they cook? 5 stars

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