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Grandma’s Fattigmann

Grandma's Fattigmann

Grandma’s Fattigmann

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Grandma's Fattigmann
5.0 rating based on 12,345 ratings
5/5 (2)
Course: Fried Cookies, Rolled CookiesCuisine: Sweden, Scandinavia, NorwayDifficulty: Medium



Fried cookies traditional in many parts of Scandinavia. My grandma’s recipe!


  • 2 large eggs

  • 1 tablespoons granulated sugar

  • 3 tablespoons heavy cream

  • pinch of crushed cardamom or a few drops of brandy

  • 1/2 teaspoons salt

  • 1-3/4 cups all-purpose 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 (see note*). 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.


  • 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. My grandmother, whose recipe this is married a Swede and this recipe was given to her by her Swedish mother-in-law, so we grew up thinking they were Swedish. But Fatigmann or Fattigmannbakkels os 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.


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(example: Sue in LA)

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.
- A Baker

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.
- Rita Cummins
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