Norwegian Fattigmann Christmas Cookies
What's that? Oh, they are yummy, traditional Norwegian Christmas cookies that Julenissen
love to eat.
Julenissen and Elk
5 egg yolks
5 tablespoons sugar
5 tablespoons heavy cream
1 tablespoon cognac
Half of 1/8 teaspoon (or less) cardamom
1 egg white
3 to 3-1/2 cups flour (300 til 350 gram)
Oil for deep frying.
Whip egg yolks and sugar until light golden in color.
Whip heavy cream and fold into batter.
Add spices and cognac
Whip the egg white stiff and fold carefully into batter.
Add about 200 gram (3 cups) flour.
Retain remainder of flour for rolling out the dough.
Cover dough and place in a cool area overnight.
Use the remainder of flour to roll out the dough.
Use flour sparingly
Less flour used for rolling will result in better cookies.
Divide dough into small manageable portions.
Roll out the dough very thin.
Use a bakstespore (picture below) to create the shape of the cookies.
Norwegian bakstespore/trinsle/Cookie Cutter Roller.
If you don’t have the tool needed you can use a knife to cut out diamond-shaped cookies 2” x 3”, and make a slit in the middle with a knife and pull one point of the dough through the slit to create the traditional look.
But, the “Bakstespore” will make it a lot easier to make these cookies because you roll a straight line over the rolled out dough and you will cut out many cookies with each stroke.
The edges of the cookie should be scalloped* (see picture), to obtain the right look, but a straight line will be fine if you don’t have the tool.
Use a deep fryer for making these cookies or you can use a heavy cooking pot filled with oil.
Heat oil and drop the fattigmann cookies carefully into the oil and fry until light golden in color. Place the finished cookies on a tray covered with double paper towels to drain off excess fat.
Dust them with powdered sugar/confectioners sugar and cool.
Store the cookies into an airtight container lined with parchment paper when cooled. Enjoy!
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