Fattigmann — Norwegian fried festive biscuits
Fattigmann — "poor man" — are Norwegian fried biscuits, very similar to klejner: cardamom-and-cream dough cut into lozenges with a slit, one end pulled through, and deep-fried. They are eaten in the Norwegian advent and Christmas season.
i. Origin & history
The name refers ironically to the wealth of butter, cream and eggs that goes into a "poor man's" biscuit. They are reportedly the same recipe as Danish klejner under a different name.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 300 g plain flour
- 60 g sugar
- Pinch salt
- 1 tsp baking powder
- 1 tbsp cardamom
- 2 egg yolks
- 60 ml double cream
- 2 tbsp brandy
- 30 g unsalted butter, melted
- 1 litre oil for frying
- Icing sugar to dust
iii. Method
- Mix flour, sugar, salt, baking powder, cardamom. Mix in yolks, cream, brandy and butter to a soft dough.
- Chill 1 hour. Roll out 4 mm thick. Cut diamonds (6 × 4 cm) with a 2 cm slit; pull end through slit.
- Fry at 170 °C for 90 sec per side. Drain. Dust with icing sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Essentially identical to klejner under a different regional name.
vi. Common questions
What is fattigmann?
Fattigmann is norwegian fried festive biscuits, from scandinavian cuisine. They are eaten in the Norwegian advent and Christmas season
Where is fattigmann from?
Fattigmann is from the scandinavian dessert tradition; the recipe and history are detailed above.
How long does fattigmann keep?
See the storage note in the Quick facts panel: 2 weeks airtight.