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Classic Norwegian Fattigmann Christmas Cookie

These classic Norwegian Christmas cookies are crisp, lightly sweet, and infused with a gentle cardamom note, making them a perfect festive treat.
Print Recipe
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
  

Cookie Dough
  • 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 Use 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.
Frying
  • 2 cups lard or vegetable oil For deep frying.
  • Powdered sugar For dusting (optional).

Method
 

Preparation
  1. In a large bowl, whisk the egg yolks and granulated sugar until pale and fluffy, about 3 minutes.
  2. In another bowl, whip the heavy cream to soft peaks and stir in the cognac (or vanilla for alcohol-free). Fold the whipped cream into the yolk mixture.
  3. Mix in the flour and cardamom until a smooth dough forms. If sticky, add a little more flour. Cover and refrigerate for at least 4 hours, or overnight.
Shaping
  1. On a floured surface, roll the dough to about 1/8 inch thick. Cut into strips about 1 1/2 inches wide and then into diamonds about 4 inches long. Cut a slit in the center of each diamond and pull one pointed end through.
Cooking
  1. Heat lard or oil to 355°F. Fry a few cookies at a time for about 1 minute per side until golden. Adjust heat as necessary.
Finishing
  1. Drain cookies on paper towels and let cool fully. Dust with powdered sugar, if desired.

Notes

For best texture, store cookies in an airtight container at room temperature for up to 1 week. Freeze in a freezer-safe container for up to 2 months and reheat before serving.