Fattigman cookies WAS:RE: A new twist! was Re: [Sca-cooks] remember the 'herbalist'?

[Sue Clemenger]

It got posted a couple of days ago--you probably just missed it, in the
flood of backed-up emails.
Here's what Brandu posted on Wednesday, in case you don't have his
message:
> Here is the recipe.
> It is really simple and adding a little extra cardamom if fabulous, especially
> if it is freshly ground and really aromatic.
>
> FATTIGMAN (Poor Man) COOKIES
> 8 egg yolks, beaten
> 3-6 tbsp. light cream
> 1 1/2 tbsp. Ground cardamom,
> 4 tbsp. sugar
> 3 c. all-purpose flour
> Powdered sugar for dusting
> Oil for deep frying
>
> Mix together first 5 ingredients in order given, to form a dough. you may need
> more or less flour. The dough should be about like a good pastry dough in
> consistency. Put it in the fridge overnight with plastic wrap to cover. It can
> stay there three days, no more.
>
> Roll out small amounts of dough on lightly floured surface until it's about
> 1/8th of an inch thick.
> Cut into long diamonds (about 4 inches long and 1 inch wide)
> Put the scraps back in the fridge to rest with the remainder of dough. ( let
> scraps rest at least 10 mins between rollings. )
> Cut a 1 inch slit in the middle of each diamond along the long axis
> GENTLY pull one point of diamond through the slit and back out again is it is
> flat with a sort of double rope in the middle where it twists about.
> Fry in deep fat (375 degrees F.) until just golden (not crisp).
> Drain on paper towels or brown paper bags.
> Repeat until dough is used up.
> Dust with powdered sugar while still warm.
>
> Brandu's Notes on the recipe:
>
> 1) Leaving the dough overnight in the fridge before you rollout improves the
> rolling process immensely.
>
> 2) When I get a pasta machine, I might try that.
>
> 3) Get a fattigman cutter from Maid of Scandinavia or some place. The process of
> cutting is really tedious without one. you can see one here:
>  http://www.maidofscandinavia.com/Cat/Set3/pr30lg.htm
> Otherwise use a wavy pastrycutter if you have one.
> The pinked edge looks nicer, and the cookies have a better "lift".
>
> 4) Err on the side of "a little more cardamom" - definitely
>
> 5) 1/8 inch is just right. Thicker than 3/16 that and these get a little heavy
> and tough. Thinner than 1/8 and they come apart in handling.
>
> 6) They do not pack and ship well, they are fragile.
>
> According to my Scandinavian cookbook, they are called "Poor Man's Cookies"
> ("FattigMan Bakkels") because in the Norwegian countryside farms, they often
> have more butter and cream and eggs than they know what to do with, and so these
> are "commoners cookies".
>
>
--maire, who *may* have to try these sometime *soon*

Isabella di Giovanni wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
>
> Recipe, maybe, PLLLEEEZZEEE?
> Isabella
>
> I made I batch of Fattigman last night... very good, but I gotta
> order some fresher cardamom next time. Fresh cardamom really makes
> the difference.
>
> Brandu
>
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