Fattigmann

Makes 30 fattigmann

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Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

Check to see if the lard or vegetable oil is hot enough (it will begin to bubble when a drop of dough is placed inside). 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.

Step 7

Sprinkle the fattigmann with a mixture of powered sugar and cinnamon (3:1 ratio, or to your liking).

Step 8

Store in airtight containers or place in the freezer.