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Fattigmann
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4.9 stars stars based on 13 reviews - 93% would make this again
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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.
Reviews of Fattigmann:
1-5 of 13 reviews Next >>
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
Joan in Florida Mar 16, 2009
Would make this again.
This receipe was handed down from my grandmother who was born in Norway. We were told that it was a Norwegian cookie. My cousin looked at your website and found out that it did not appear as a Norwegian cookie, but a Swedish one. Well, the Swedes can feel proud of this one! I learned to make these delicious cookies as a little girl and continue the tradition now with my granddaughters. Everyone loves them. I think I might have to make these during the year to please everyone. When the cookies are put out at Christmastime, they disappear in no time. (When my sons were little, I used to lock them up after I made them so we had some left for Christmas.) 5 stars
A cookie baker in New York City Mar 25, 2008
Would make this again.
I discovered this recipe almost 20 years ago. I've made them only at Easter time ever since, (no real reason except that the family requests them at that time). They are really very good and not too sweet. If I tripled the recipe would I mess it up? 5 stars
A cookie baker Dec 31, 2007
Would make this again.
I wish I had helped my mother make these. More step by step directions would be helpful. Mom's little lessons learned. Dough should be stiff enoughg to roll out very thin. Place in refrigerator for a couple of hours or overnight. Remove small amounts of dough at a time and roll dough very thin (1/6"). To test oil for readiness, check thermometer (about 365-375F) and slip in a piece of dough to see if oil is hot enough. Dough will float to top and brown lightly in about 1/2 min. per side. Do not over cook or cookies will taste dry. When slipping prepared cookie into the hot oil, hold the corner you slipped through the slit. Fry about 1/2 minute per side on cookie.
You can sprinkle with granulated or powdered sugar if you desire. Learning more at 64. Also, my Aunt used orange zest and juice rather brandy. 5 stars
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