The holiday season in Norway brings with it a plethora of traditional treats, and one cookie that stands out is the beloved Fattigmann. Fattigmann, or “poor man’s cookies” require a bit of advance planning, but the final result is well worth the effort. Despite being called “poor man,” this cookie is quite misleading as its components were actually both expensive and exclusive.

In this article, we will guide you through the process of making Fattigmann cookies, ensuring that your Christmas table is filled with the irresistible aroma and taste of this Norwegian delicacy.

Preparing for Fattigmann:
As with many Norwegian Christmas cookies, it’s recommended to divide the preparation into two days: making the dough on one day and frying the cookies on the next. While it’s ideal to use a special Fattigmann roller (available at Scandinavian supply stores and online), a pastry wheel can be used as a substitute. Additionally, if you have Cognac or brandy on hand, it can be incorporated into the recipe, but the rich flavors of bourbon can be an alternative choice.

Fattigmann Ingredients:

  • 5 egg yolks
  • 1/3 cup sugar
  • 1/3 cup whipping cream
  • 1-2 tablespoons of Cognac or brandy
  • 1 3/4 cups flour
  • 1/2-1 teaspoon freshly-ground cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup melted butter
  • Canola oil, for frying
  • Powdered sugar, for dusting

Fattigmann Instructions:

  1. In a large mixing bowl, thoroughly beat the egg yolks and sugar together.
  2. In a separate bowl, whip the cream until stiff peaks form. Gently fold in the cream and brandy.
  3. In a small bowl, whisk together the flour, cardamom, salt, and baking powder.
  4. Gradually add the dry ingredients to the egg yolk mixture, alternating with melted butter. If necessary, add a bit more flour to create a dough that is easy to roll, but be cautious not to overwork the dough. Refrigerate the dough overnight.

Frying the Fattigmann Cookies:

  1. On the day of frying, roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
  2. Use a fattigmann roller or pastry wheel to cut the dough into diamonds. Separate the diamonds from each other.
  3. Take one end of each diamond and thread it through the slit in the center, repeating this process for each piece. Giving the dough a gentle shake while holding one end can help elongate it slightly before frying.
  4. Heat about two inches of canola oil in a heavy pan, maintaining a temperature of 350-375 degrees Fahrenheit.
  5. Fry the fattigmann cookies in batches, ensuring they fit in a single layer. Flip them with tongs once one side turns golden, and remove them as soon as the other side colors as well.
  6. Transfer the cookies to a paper towel-lined surface to remove any excess oil and allow them to cool slightly.
  7. Dust the cookies generously with powdered sugar, enhancing their visual appeal and adding a touch of sweetness.
  8. Fattigmann cookies are best enjoyed the day they are made, so serve them fresh and delight in their delicate and crispy texture.

Capture the essence of Norwegian Christmas traditions with the irresistible Fattigmann cookies. By following the steps above, you can create a batch of these delicate treats that will transport you straight to the enchanting winter wonderland of Norway. The anticipation of enjoying their fragrant cardamom flavor, accompanied by the satisfying crunch and powdered sugar coating, will add a touch of Norwegian magic to your holiday festivities. So, begin your Fattigmann adventure, and let the aroma of these traditional Norwegian delights fill your home with warmth and joy this Christmas season.

We’d love to share another Fattigmann family recipe with you, this one passed down from 100% Norwegian grandmother. Credit to Karen M.