Fattigman’s Knuter – Norwegian “Poor Man’s Knots” Cookies

Ingredients

6 egg yolks
6 tablespoons granulated sugar
½ cup (120 ml) heavy cream
2 tablespoons cognac or brandy
2 ½ cups all-purpose flour, approximately
1 teaspoon ground cardamom
16 ounces lard or vegetable oil
Cinnamon and powdered sugar for sprinkling

*You will need to prepare the dough a day in advance, so it can rest in the refrigerator overnight. At a minimum, make the dough at least a couple of hours ahead of time.

Whisk the egg yolks and sugar together until light and fluffy and add in the cognac.

Whip the heavy cream until firm and fold it into the egg mixture.

Add the flour and cardamom and blend well. Sprinkle a little flour over the dough, cover and place in the refrigerator overnight.

When ready to cook, heat the lard or vegetable oil in a large saucepan.

Roll out the dough very thinly on a lightly-floured surface. Using a pastry wheel (or a dull knife), cut the dough into diamond shapes and place a small slit in the middle of each diamond. Lifting one up at a time, pull one end of the diamond through the slit to make a knot-shape.

Check to see if the lard or vegetable oil is hot enough. Place the fattigmann, a few at a time, in the hot lard/oil and cook until golden brown, turning once. Remove and drain on paper towels.

Sprinkle the fattigmann with a mixture of powered sugar and cinnamon.

Store in airtight containers or place in the freezer.

Directions