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Grandma's Fattigmann


2 eggs
1 tablespoons sugar
3 tablespoons heavy cream
pinch of crushed cardamom or a few drops of brandy
1/2 teaspoons salt
1 3/4 cups flour
powdered sugar

Beat eggs lightly. Add sugar and cream, beat well. Blend in cardamom or brandy and salt. Add flour and mix well to make a smooth dough. Roll out to 1/16" thickness. Cut into 2 1/2" by 1 1/2 " rectangles. Make a slit crosswise in the center 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 min. Drain on paper towels. Cool and shake in a plastic bag with powdered sugar.

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Reviews of Grandma's Fattigmann:

1-2 of 2 reviews  

  A cookie baker  Sep 28, 2003
Would make this again.
Liked these a lot. A hint: roll them out as thin as you can! They turn out crispy only if you roll them very thin. My first batch was rolled out too thick and they had a kind of a chewy texture. The next batch I rolled out very thin and they were wonderful. 5 stars

  Rita Cummins in Las Vegas  Nov 22, 2002
Would make this again.
Cooking my mother's fattigmans was almost as much fun as eating them. I remember her talling me that the recipe came from Norway, although several nationalities have folk recipes like this. 4 stars

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