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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat together egg yolks and sugar. | 2. Whisk in cream. | 3. Stir in cognac and spices. | 4. Beat egg white until it's stiff and carefully stir into other ingredients. | 5. Mix in a little more than half of the flour. | 6. Let dough stand, covered and in a cool place, overnight. | 7. Use the remaining flour (as little as possible) for rolling out the dough; the less flour you use, the more tender the fattigman will be. | 8. Roll the dough out a little at a time and as thinly as possible. | 9. Use a fattigmann cutter to cut out diamond shapes. | 10. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. | 11. Heat lard to 350º F. | 12. Fry fattigman until golden brown. | 13. You must flip the fattigman to brown both sides. | 14. A chop sticks works great for this. | 15. Drain on paper towels. | 16. Best when 2 people work on these, one cutting/flipping and the other flipping in the hot oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	5			273.7	3.0515	13.481	22.559
sugar	5	tablespoons		275.31	68.862	0.0	0.0
cream	5	tablespoons		247.5	4.9875	2.7225	26.01
cognac	1	tablespoon		-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-
cardamom	1/4	teaspoon		1.555	0.3424	0.0538	0.0335
egg white	1			17.16	0.2409	3.597	0.0561
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.