Fattigmans Bakkels Fried Diamond Cookies Recipes

FATTIGMANS BAKKELSER(NORWEGIAN FRIED COOKIES)

Steps:

• In mixer bowl, beat egg yolks and sugar for about 10 minutes or until very thick and lemon colored.
• Stir in cream, cognac, cardamom and lemon peel.
• Mix in enough flour to make a stiff dough, cover and refrigerate at least 3 hours.
• Heat deep fryer to 375 degrees.
• Divide dough in half and roll very thin 1/8 to 1/16 thick on well floured board.
• Cut dough into 4x2 inch diamonds, cut slit about 1 inch in center and draw long point of diamond through slit and curl back in opposite direction.
• Fry in deep fryer about 15 seconds on each side or until light brown.
• Drain and store in airtight container.
• Before serving sprinkle with powdered sugar.
• *Selfrising flour can be used in this recipe.

FATTIGMANS BAKKELSE (NORWEGIAN CHRISTMAS COOKIES)

Steps:

• Beat egg yolks, sugar and salt in a large bowl until thickened.
• Beat in cognac & heavy cream.
• Stir in flour & cardamom until dough forms. Knead dough on floured work surface. Cover & chill 4-8 hours.
• Heat vegetable oil in deep fryer to 365 degrees. Roll dough out on floured work surface. Do this a little at a time and VERY thinly.
• Cut dough into strips, then into diamonds 2x4".
• Cut vertical slit in middle of each diamond and "thread" one end through slit.
• Fry cookies a few at a time. Flip as they rise to surface and cook until golden and lightly puffed.
• Drain on paper towels & let cool. Sprinkle with powdered sugar & serve.

FRIED COOKIES

Steps:

• In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
• On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
• Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
• Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
• Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

FATTIGMANN

Steps:

• In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
• Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
• Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

FRIED PEAR PIES

Steps:

• 1. TO MAKE THE FILLING: In a large nonstick skillet, heat the butter over medium heat. Add the pears and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sugar, lemon juice, and allspice and continue cooking until the pears are tender, about 3 more minutes. Let cool completely. 2. TO MAKE THE CRUST: In a medium bowl, mix the flour and salt. Add the lard or shortening. Using a pastry cutter or 2 knives, cut the lard into the flour until the mixture resembles coarse meal. Tossing with a fork, gradually add the ice water until the mixture is completely moistened and holds together when pressed between your fingers. Gather up the dough, press into a flat disk and wrap in waxed paper. Refrigerate for at least 30 minutes or up to 1 day. 3. Line a baking sheet with waxed paper. On a lightly floured work surface, roll out the dough until 1/8 inch thick. If the dough is well chilled and hard, let it stand at room temperature for a few minutes until softened enough to roll out. Using a 6-inch saucer as a guide, cut out pastry rounds, gathering up the dough scraps and re-rolling as necessary. Place an equal amount of filling on the bottom third of each pastry round. Lightly brush the edges of the rounds with the egg mixture. Fold each round in half to enclose the filling and press the edges sealed with the tines of a fork. Place on the waxed paper and refrigerate while heating the shortening. 4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven melt shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the pies until golden brown, 4 to 5 minutes. Using a slotted spatula, transfer to the rack to drain. Serve warm or at room temperature.

FATTIGMANS BAKKELS (FRIED DIAMOND COOKIES)

Steps:

• 1. In a large bowl, combine the eggs, egg yolk, sugar, cream, brandy, cardamom, and salt. Beat until smooth. Using a wooden spoon, stir in the flour to make a stiff dough. Form into a ball, wrap in plastic wrap, and let stand for 15 minutes. 2. Line a baking sheet with waxed paper. Divide the dough in half. Keeping one half covered, put the other half of the dough on a well-floured work surface and flatten into a thick disk. Dust the top of the dough with flour and roll out 1/16 inch thick. Using a fluted pastry wheel or a sharp knife, cut the dough into diamond shapes 4 inches long and 1 inch wide. Set aside on the waxed paper. 3. Line a jelly roll pan with crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the cookies, turning once, until golden, about 1 1/2 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Separate each new layer of cookies with more paper towels. Let the cookies cool completely. Sift the confectioners' sugar over the cookies. Store the cookies in an airtight container in a cool place for up to 1 week.