Reviewed: Dec. 18, 2010

Close to my Grandmother's recipe. Cardamon to taste was all that was written in English. I also add a tbls of brandy. Another recipe recommend refrigerating overnight to make it easier to roll.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Carol

Reviewed: Oct. 11, 2010

The Polish families also have these for special occasions, like Christmas, they call them Angel Wings, we just do not add cardamom, and we also dust with powdered sugar after done frying... ; ) yummy!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

purplestardust101

Cooking Level: Professional

Home Town: Atlantic, Pennsylvania, USA

Reviewed: Jul. 29, 2010

My heritage is Nowegian and German. I get to enjoy German and Norwegian Christmas cookies every year. Fattingman is one of my favorites. They have light powdered sugar on top and YUM YUM :)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Karen

Reviewed: Dec. 6, 2009

I saw this recipe & thought I'd try a different Fattigmand recipe instead of my great-great-grandmothers. I did not like this recipe at all. there was not enough cardamom and definately not enough sugar! It was completely tasteless, in my opinion tasted like cardboard. I had to add sugar to it after it was a dough & it turned out horrible I threw half of it away & made the recipe I used for years. Fattigmand is not supposed to be a sweet cookie but there is supposed to be at least enough to taste the sweetness & this recipe was not like that. I will not use this one again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

SPELLCASTER96

Reviewed: Feb. 13, 2009

Just about like my Norwegian grandmother's Fattigmann's, but needs 1 tablespoon brandy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TxVee

Reviewed: Nov. 7, 2008

My Great Grandmother who came over from Norway, taught me and my mother how to make these cookies. In addition to the other tips, we dusted the cookies with powdered sugar when we were done.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

TWINKL4U

Reviewed: Jun. 28, 2008

I love this recipe, I have my great grandmother's hand written copy, which is written in backing spoons, flour enough, and "spitting temperature of the lard" This is the closest I've come to a modern version, only she used nutmeg as she didn't like cardomand

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

howibear

Cooking Level: Expert

Home Town: Cody, Wyoming, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 10, 2008

Hi, I see I am a tad late, in replying here, but never the less, I too was taught by my Grandmother, and she came here from Norway and we too keep the tradition going strong. We have A BAkkelfest every year in December, and the whole family gathers in my Grandparents old home in which my parents now own, and we have a great time!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

katwomanp

Reviewed: Nov. 11, 2007

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.

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

RevImmigrant

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Guben, Brandenburg, Germany

Reviewed: Dec. 3, 2004

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.

Was this review helpful? [ YES ]
73 users found this review helpful