Fried Cardamom Biscuits

    40 minutes

    This is a Norwegian recipe for a deep fried pastry called fattigmann. If they are not sweet enough for you you can dust them with icing sugar.

    15 people made this

    Serves: 48 

    • 1 egg
    • 3 egg yolks
    • 1/4 cup thickened cream
    • 4 teaspoons white sugar
    • 1 tablespoon butter, melted
    • 1/4 teaspoon ground cardamom
    • 1 1/2 cups (185g) plain flour
    • 4 cups lard for frying

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. 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 biscuits will be tough.
    2. Heat oil in deep frypan to hot, about 190 degrees C. On a floured cloth roll the dough out to 3mm thickness. Cut into 5cm diamond shapes with a pastry wheel.
    3. Fry in hot lard until lightly browned. Drain on paper and dust with icing sugar when cool. The biscuits should be uniform in size and thickness and shouldn't be fried too dark or too light.

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    Reviews in English (13)


    The recipe needs 2 emandations. First, the cookies are eased into a pot of melted lard for deep fat cooking. Do NOT splash, you will hurt! Cook untill the cookie returns to the surface and turn over to finish cooking. The cookie should not be brown! Second, a pastry wheel will cut the cookies and allow you to create a diagonal line across the middle and flip one end of the cookie through the hole to create a cookie which looks like a belt buckle and the shape will provide a hole to hook with a fork when you lift it out of the lard. Swallow to dry your mouth and blow the excess lard off the cookie before placing it on a flat piece of a brown paper bag to finish draining and to cool. The cardamum will taste better if you store the cookies in a paper lined sealed container for at least a week. The cookies will maintain their texture there also.  -  03 Dec 2004  (Review from Allrecipes USA and Canada)


    This recipe is good, but as another reviewer suggested, the Fattigmand should be cut in a diamond shape with a wheel on a handle. My mother had a special wheel for this. Also if you add a tablespoon of whisky or other alcohol, they will not absorb the oil as they cook. My mother always used vegetable oil and never lard. My mother's recipe used more eggs and the amount it made was dependent on the number of eggs used. The reason that they are called Fattigmand Bakkles (poor man's cookies) is that they contain ingredients that everyone could afford.  -  11 Nov 2007  (Review from Allrecipes USA and Canada)


    my grandmother taught me how to make this cookie 3 years ago, before her passing. her grandmother taught her how to make it. Our family came to america over 100 years ago, and have made the cookie at christmas time ever since their arrival. This cookie is truly special to my entire extended family. I am carrying on the tradition now. happy baking!  -  22 Sep 2003  (Review from Allrecipes USA and Canada)