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.
Note: Reviewers, please help us out and note the yield. Thanks!
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.
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.
