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Fattigmann (Klenät)

Fattigmann (Klenät)

Fattigmann (Klenät)

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Fattigmann (Klenät)
4.2 rating based on 12,345 ratings
4.2/5 (8)
Course: Fried CookiesCuisine: Scandinavia, Sweden, Norway, Denmark, Greenland, IcelandDifficulty: Medium



Traditional in Norway (Fattigmann) and Sweden (Klenät) as well as most other Northern European countries under various names, see note*, below. Rolled out and fried in oil, dusted with powdered sugar.


  • 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 (if you have a pasta maker, you can use your roller for this). 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.


  • If you plan to make these often, you can get a special Fattigmann Cutter that does all this for you.
  • * These are traditional in parts of the US that were settled by Northern Europeans. Fatigmann or Fattigmannbakkels is the Norwegian name for them. In Sweden they are also known as klenät, and they can be found in all Scandinavian and Northern European countries under the names klena, klejne, kleina, kleyna (and more), as well as Chrusciki or Angel Wings...among others…depending on country and tradition.


Name & Location
(example: Sue in LA)

I love these traditional Scandinavian treats! I grew up making them with my mom and sisters every Christmas. I wonder if this recipe would benefit from.a 1/4 teaspoon of salt though for a fuller flavor.
- Dan in Texas

not enough information
- A Baker

I learned to make these from my Norwegian grandmother. She used both cardamom and brandy.
- Richard in the Netherlands

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.
- Barby

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.
- A Baker

I only make the Fattigmanns at Easter time, (no special reason). They are truly VERY GOOD! 
- A Baker

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.)
- Joan

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.
- A Baker
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