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Classic Norwegian Fattigmann Christmas Cookie

These crisp, tender Fattigmann cookies are lightly sweet and flavored with cardamom, making them a delightful addition to your holiday baking.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 35 cookies
Course: Dessert, Snack
Cuisine: Christmas, Norwegian
Calories: 60
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 6 large large egg yolks Fresh and at room temperature for best results.
  • 1/2 cup granulated sugar
  • 6 tbsp heavy whipping cream Whipped to soft peaks.
  • 2 tbsp cognac Or 1 tsp vanilla extract for an alcohol-free version.
  • 1/2 tsp freshly ground cardamom Use 1 tsp if using pre-ground.
  • 2 cups all-purpose flour Plus more for rolling.
  • About 2 cups lard or vegetable oil For deep frying.
  • to taste powdered sugar For dusting, optional.

Method
 

Preparation
  1. In a large bowl, whisk the egg yolks and sugar until mixture is pale and fluffy, about 3 minutes.
  2. In another bowl, whip the heavy cream to soft peaks and stir in the cognac or vanilla.
  3. Gently fold the whipped cream into the yolk mixture.
  4. Mix in flour and cardamom until a smooth dough forms. Chill the dough for at least 4 hours or overnight.
Cooking
  1. On a floured surface, roll the dough to about 1/8 inch thick and cut into strips and diamonds.
  2. Cut a slit in the center of each diamond and pull one pointed end through to shape.
  3. Heat lard or oil to 355°F. Fry cookies a few at a time for about 1 minute per side.
  4. Drain on wire racks lined with paper towels and let cool fully.
  5. Dust with powdered sugar if desired.

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week. For freezing, use parchment between layers and seal well.