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Like so many there, Mama's people were immigrants as were a large swath of people from Norway and Sweden, and with them, they brought their recipes, one of which was the Fattigmann. "These were an easy cookie to make during the depression," Mama told me, "because they have very few, but easy to obtain, ingredients."But mother left out the.
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Fattigmann uses basic ingredients and a basic method of cooking. It was easily done for anyone, and could make a big batch for a number of people to enjoy. What do Fattigmann taste like? Fattigmann cookies taste like a crisp, wafer cookie. It is not super sweet or heavily flavored, with cardamom being the only spice in the cookie itself.
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Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough. Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
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In a large bowl beat egg yolks and sugar until light. Beat in cream and cardamom, then beat in enough flour to make dough firm enough to roll. Roll out on floured pastry cloth to about 20×18 inches (dough should be very thin). Fry for a minute or two, turning ovre halfway through. Sprinkle with confectioners sugar.
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Divide dough into two, wrap each in plastic, and refrigerate at least 2 hours. When ready to cook, heat 2 inches of oil in a deep skillet to 375°F. Dust a work surface with flour and roll out dough to 1/8 to 1/4 inch. Using a knife, pasty wheel, or pizza cutter, slice dough into diamonds. Cut a small slit in the center of each diamond.
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Food History: Fattigmann Bakkels are a traditional Norwegian cookie that dates back to the 19th century. The name translates to "poor man's cookie" and is believed to have been created as a way to use up leftover ingredients. Flavor Profiles: Fattigmann Bakkels have a sweet, buttery flavor with hints of cardamom and brandy..
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Whip the heavy cream until firm and fold it into the egg mixture. Add the flour and cardamom and blend well. Sprinkle a little flour over the dough, cover and place in the refrigerator overnight. When ready to cook, heat the lard or vegetable oil in a large saucepan. Roll out the dough very thinly on a lightly-floured surface.
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On a floured surface, roll out dough into 1/2-inch thick. Use fattigmand cookie cutter to cut out cookie shapes. Carefully lift each cookie dough portion, and fold the sides of the dough into the slit in the center. Heat 2 inches of cooking oil in a large, heavy-bottomed pot until it reaches 370 degrees F.
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Food history: Fattigmann, also known as "poor man's cookies," are a traditional Norwegian Christmas cookie that dates back to the 18th century. The cookies were originally made with leftover ingredients and served to the less fortunate during the holiday season.. Fattigmann are a crispy, buttery cookie with a hint of vanilla and a dusting of.
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Fattigmann (English: poor man), also known as Fattigmann Bakkels (English: poor man pastry), are a type of Norwegian fried-dough cookie. They are also eaten in the areas of North America where Scandinavians settled during the nineteenth century and the beginning of the twentieth century. The dough is made from egg yolks, egg whites, sugar.
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Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes. Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too.
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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.
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Klenät, kleinur , klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries (such as Lithuania, is found under the name žagarėliai) and Eastern European countries (such as Romania under the name of.
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Fattigmann Instructions: In a large mixing bowl, thoroughly beat the egg yolks and sugar together. In a separate bowl, whip the cream until stiff peaks form. Gently fold in the cream and brandy. In a small bowl, whisk together the flour, cardamom, salt, and baking powder. Gradually add the dry ingredients to the egg yolk mixture, alternating.
Fattigmann
The Spruce. Use a knife to cut a 1/2-inch slash in the middle of each diamond. The Spruce. Twist one corner of each diamond up through center slash to make a knot. The Spruce. Heat 2 inches of oil in the bottom of a heavy pot to 375 F. The Spruce. Drop in pastry knots and fry until golden brown, turning occasionally.
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Sliced, ground, or whole almonds for dough and decoration. Marzipan paste made of ground almonds and fine castor sugar. Spices, especially ground ginger, cardamom, cloves, and cinnamon. Hornsalt, or baking ammonia--the Scandinavian equivalent of baking powder-- makes cookies crisp and light. Pearl sugar (large sugar crystals) for decoration.
