Fattigmands Bakkelese

Fattigmands bakkelese, literally “poor man’s cookies” in Norwegian, are anything but poor in flavor. This traditional Scandinavian cookie uses 10 egg yolks beaten with sugar, folded with stiffly beaten egg whites, thick cream, strained butter, cardamom, crushed citron or orange peel, and lemon juice into a rich dough that’s rolled thin and deep-fried.

The name is ironic. Ten egg yolks and half a cup each of cream and butter make this one of the richest cookie doughs in the Scandinavian baking tradition. They’re a holiday staple in Norway, often served at Christmas alongside other traditional fried pastries.

Cardamom is the signature Scandinavian baking spice, and it’s essential here. Its warm, slightly floral, almost eucalyptus-like flavor perfumes the fried dough and makes these taste unmistakably Nordic. One to two teaspoons gives a pronounced but not overwhelming flavor.

Roll the dough thin and cut into diamond or rectangular shapes. A traditional fattigmand has a slit cut in the center, and one end gets pulled through the slit to create a twisted, knotted shape that fries up with crispy edges and a tender center.

Chef Tips

• Beat the egg yolks and sugar until very thick and pale before adding other ingredients. This is the base of the dough’s structure.
• Fold the stiffly beaten egg whites in gently. They lighten the rich dough and create a more delicate fried cookie.
• Fry in hot oil until golden, turning once. These cook fast and burn faster.
• Dust with powdered sugar while still warm for a traditional finish.

Variations

• Brandy fattigmand: Add 2 tablespoons brandy or cognac to the dough for a boozy, warming depth.
• Vanilla cardamom: Add 1 teaspoon vanilla extract alongside the cardamom for a milder spice profile.
• Rosette iron: Use a rosette iron instead of cutting shapes for a lacy, decorative alternative.