Fattigmann I

Fattigmann (meaning “poor man’s cookies") is one of the seven traditional Norwegian Christmas cookies, though there’s nothing poor about these crispy, cardamom-scented diamonds. The dough is rich with egg yolks and whipped cream, rolled paper-thin, then fried in seconds until just barely golden.

The signature twist shape isn’t just decorative. Pulling one tip of the diamond through a center slit creates folds that puff and crisp unevenly in the hot oil, giving each cookie a mix of shattering-crisp edges and slightly chewy centers.

Cardamom and lemon zest do the flavor work here, with brandy or cognac adding a warm depth that vanilla alone can’t match. If you have both, use the brandy. It makes a noticeable difference.

These fry fast. We’re talking seconds per side. Have your slotted spoon ready and your paper towels laid out before you start, because once they hit the oil there’s no time to scramble.

Kitchen Tips

• Beat the egg yolks until they’re truly thick and pale yellow. This aeration is what makes the cookies light rather than dense.
• Roll the dough as thin as you possibly can. Thick fattigmann turn out greasy and chewy instead of crisp.
• Oil temperature is critical. Too hot and they burn before cooking through. Too cool and they absorb grease. Keep it steady at 350°F (175°C).
• Dust with sugar while still warm so it sticks.

Variations

• Cognac version: Swap brandy for cognac and add a pinch of nutmeg for a richer, more complex flavor.
• Modern twist: Drizzle cooled fattigmann with melted white chocolate and a sprinkle of crushed freeze-dried raspberries.