Fattigmans Bakkelsernorwegian Fried Cookies Recipes

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FRIED NORWEGIAN COOKIES AKA FATTIGMANS BAKKELSE



Fried Norwegian Cookies Aka Fattigmans Bakkelse image

Make and share this Fried Norwegian Cookies Aka Fattigmans Bakkelse recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 3h1m

Yield 11 dozen cookies

Number Of Ingredients 8

2 large eggs, at room temperature
3 tablespoons granulated sugar
1/4 cup butter, melted
2 tablespoons milk
1 teaspoon vanilla
1 3/4-2 cups all-purpose flour
vegetable oil
powdered sugar

Steps:

  • Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored.
  • Beat in butter, milk and vanilla until well blended.
  • Gradually add 1 1/2 cups flour.
  • Beat at low speed until well blended.
  • Stir in enough remaining flour with spoon to form soft dough.
  • Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
  • With floured hands, shape 1 portion dough at a time into 1-inch-thick square.
  • Place dough on lightly floured surface.
  • Roll out dough to 11-inch square.
  • Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals.
  • Cut 1 1/4-inch slit vertically down center of each strip.
  • Insert one end of strip through cut to form twist; repeat with each strip.
  • Repeat with remaining dough portions.
  • Heat oil in large saucepan to 365°F.
  • Place 12 cookies at a time in hot oil.
  • Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon.
  • Drain on paper towels.
  • Dust cookies with powdered sugar.
  • Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.

FATTIGMANS BAKKELSER(NORWEGIAN FRIED COOKIES)



Fattigmans Bakkelser(Norwegian Fried Cookies) image

Norwegian deep fried cookies with a slight spicy flavor. I substitute cinnamon instead of the cardamom.

Provided by Taylor in Belgium

Categories     Dessert

Time 3h1m

Yield 48 cookies

Number Of Ingredients 7

10 egg yolks
1/3 cup powdered sugar
1/2 cup whipping cream
1 tablespoon cognac or 1 tablespoon other brandy
1 teaspoon cardamom
1/2 teaspoon lemon zest, grated
2 -2 1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 41.1, Fat 1.8, SaturatedFat 0.9, Cholesterol 42.7, Sodium 2.6, Carbohydrate 5, Fiber 0.1, Sugar 0.8, Protein 1.1

FATTIGMANN



Fattigmann image

This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.

Provided by Jennifer

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h

Yield 48

Number Of Ingredients 8

1 egg
3 egg yolks
¼ cup heavy cream
4 teaspoons white sugar
1 tablespoon butter, melted
¼ teaspoon ground cardamom
1 ½ cups all-purpose flour
4 cups lard for frying

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.

Nutrition Facts : Calories 43.3 calories, Carbohydrate 3.4 g, Cholesterol 19.1 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 4.2 mg, Sugar 0.4 g

FATTIGMAN COOKIES



Fattigman Cookies image

Fattigman is a favorite sweet in Norwegian and Swedish households. Here's how to make the fried sugary goodness.

Provided by Kari Diehl

Categories     Brunch     Dessert     Snack

Time 1h5m

Yield 24

Number Of Ingredients 11

2 eggs
1/4 cup superfine baker's sugar
Optional: 1 tablespoon cognac or brandy
3 tablespoons butter (melted)
1/3 cup heavy cream ( whipped into stiff peaks)
2 cups all-purpose flour
1 teaspoon cardamom (freshly ground)
1/2 teaspoon baking powder
1/2 teaspoon salt
For frying: 6 cups vegetable or canola oil
Garnish: vanilla sugar or powdered sugar

Steps:

  • Gather the ingredients.
  • Cream together eggs, sugar, and brandy, if using.
  • Stir in melted butter.
  • Gently fold whipped cream into batter.
  • Sift together flour, cardamom, baking powder, and salt.
  • With a light hand, mix dry ingredients into batter to form a soft dough. You want to avoid handling dough too much. Otherwise, cookies will end up tough.
  • Chill dough, covered, for at least 30 minutes or overnight.
  • Roll chilled dough out on a floured board to a thickness of 1/8 inch.
  • Using a fattigman cutter or a pastry cutter, cut dough into diamond shapes about 1 1/4-inch wide by 3 1/2 inches long. If you're using a pastry cutter, cut dough first into 1 1/4-inch strips and then cut across these diagonally to form diamonds.
  • Use a knife to cut a 1/2-inch slash in the middle of each diamond.
  • Twist one corner of each diamond up through center slash to make a knot.
  • Heat 2 inches of oil in the bottom of a heavy pot to 375 F.
  • Drop in pastry knots and fry until golden brown, turning occasionally.
  • Remove and drain on paper towels.
  • Sprinkle cookies with vanilla sugar or confectioners' sugar and serve immediately.

Nutrition Facts : Calories 564 kcal, Carbohydrate 12 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, Sodium 73 mg, Sugar 4 g, Fat 58 g, ServingSize 48 cookies (24 servings), UnsaturatedFat 0 g

FATTIGMANS BAKKELS (FRIED DIAMOND COOKIES)



Fattigmans Bakkels (Fried Diamond Cookies) image

Number Of Ingredients 10

2 large eggs
1 large egg yolk
3 tablespoons granulated sugar
3 tablespoons heavy cream
1 tablespoon brandy or dark rum
1/8 teaspoon ground cardamom
1/8 teaspoon salt
1 1/2 cups all-purpose flour (approximate)
vegetable shortening or vegetable oil for deep-frying
confectioners' sugar for dusting

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.

Nutrition Facts : Nutritional Facts Serves

FRIED COOKIES



Fried Cookies image

Many European cultures had this type of fried cookie. This particular recipe says to tie it in a knot but it can be made pulling one end through a slit cut into the dough.

Provided by Rosina

Categories     Desserts     Cookies

Yield 84

Number Of Ingredients 9

2 eggs
¼ cup white sugar
2 ½ tablespoons shortening
2 ½ tablespoons brandy
2 teaspoons anise seed
¼ teaspoon salt
2 cups all-purpose flour
1 cup vegetable oil for frying
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 23.9 calories, Carbohydrate 3.4 g, Cholesterol 4.4 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 8.7 mg, Sugar 1.1 g

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