Norway: Fattigmands Bakkelser


Fruits and berries mature slowly in the cold climate. This makes for a tendency to smaller volume with a more intense taste. Strawberries, blueberries, lingonberries, raspberries and apples are popular and are part of a variety of desserts, and cherries in the parts of the country where those are grown. (If you've ever visited an Ikea store, you'll have a chance to try lingonberries cooked in several different ways!)

The wild growing cloudberry is regarded as a delicacy. A typical Norwegian dessert on special occasions is cloudberries with whipped or plain cream.

German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as "wienerbrød", literal translation: "Viennese bread") share the table with sweet breads - "kaffebrød" (literally: "coffee bread", named for its accompaniment, not ingredients), waffles and biscuits. Cardamom is a common flavouring.

The Norwegians, like the rest of us, have many traditional cookies that cook mainly at Christmas: Sandbakels, Pepperkaker, Morkaker and, of course, Fattigmands Bakkelser.

My family doesn't have a Danish bone in their body, but Fattigmands Bakkelser was a cookie that we made every Christmas, sometimes flavored with Cardamom and sometimes with Cinnamon. I think my Dad liked the name of the cookie more than the cookie itself, as he always called them "Fat Man's Buckles"!


Fattigmands Bakkelser

10 egg yolks
1/3 cup confectioners' sugar
1/2 cup whipping cream
1 tbsp. cognac or other brandy
1 tsp. ground cardamom
1/2 tsp. grated lemon peel
2 to 2 1/2 cups all-purpose flour

In large mixer bowl, beat egg yolks and sugar 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; chill at least 3 hours.
Heat fat or oil (at least 2 inches deep) to 375°. Divide dough in half. Roll each half very thin, 1/8 to 1/16 inch thick, on well-floured board. Cut dough into 4"x2" diamonds. Make 1-inch horizontal slit in center of each; draw a long point of diamond through slit and curl back in opposite direction.

Fry in hot fat about 15 seconds on each side or until light brown. Drain.

Store in airtight container. Before serving, sprinkle with confectioners' (icing) sugar.

Yield: 4 dozen cookies.

4 comments:

Muffin said...

MMM!

meant to get to these cookies when I was doing my holiday baking, but I ended up using my saved egg yolks to make cheesecake instead. I think I might have to eat a few egg white omelettes so I can save up enough egg yolks to actually give it a try! They look delicious!

Jerry said...

What great idea for a blog. I will have to try some of these creations.

Toothfairyrecipes said...

They look yummy, will try them once the new year resolution (less sweet) fade away. Wont be long:-)
Thanks for sharing
X M

Anonymous said...

Got to LOVE the Internet! For years I wondered how my Scandinavian childhood friend's mom made these little delicacies...I remembered what they were called but had no clue how to spell them. Thanks to Google's ability to make sense of my attempted spelling, I have finally run across this recipe! Can't wait to try them!