What is fattigman?

What is fattigman?

Fattigmann is a beloved Norwegian cookie served during Christmas. It most likely entered the Norwegian food culture around the late 1700s or early 1800s. Many cultures have their variety of this knot-shaped cookie, which are deep-fried.

How do you cut a Fattigmann?

Using a fattigman cutter or a pastry cutter, cut dough into diamond shapes about 1 1/4-inch wide by 3 1/2 inches long. If you’re using a pastry cutter, cut dough first into 1 1/4-inch strips and then cut across these diagonally to form diamonds. Use a knife to cut a 1/2-inch slash in the middle of each diamond.

How do you make Norwegian rosettes?


  1. Combine eggs, sugar and salt; beat well.
  2. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  3. Drain excess oil from iron.
  4. Fry rosette until golden, about 30 seconds.
  5. Reheat iron 1 minute; make next rosette.
  6. Sprinkle rosettes with confectioners’ sugar.

How do you make Norwegian donuts?


  1. Beat eggs and sugar until light and fluffy.
  2. Whip crream and sour cream together.
  3. Sift flour, baking powder and cardamom together.
  4. Add alternately, with butter and cream mixture, to the egg mixture.
  5. Mix lightly together.
  6. Refrigerate overnight.
  7. Roll out dough.
  8. Cut doughnuts.

What nationality are rosette cookies?

Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. The name rosettbakkels comes from Norwegian. Rosettes are crispy and typified by their lacy pattern.

What is the best oil for frying rosettes?

Canola oil
When frying rosette cookies, you want to choose an oil that can handle a higher cooking temperature. Canola oil or peanut oil are both great for cooking rosette cookies.

What kind of oil is best for frying rosettes?

canola oil
You’ll need to get yourself a Rosette Iron, enough canola oil to deep fry them and you’ll be set! Shaped like stars and snowflakes, they’re a classic Christmas treat.

Are rosettes Norwegian?

The “cookies” are made from a thin, crepe-like batter that is quickly deep fried on a specially shaped rosette iron. Rosettes are traditional Norwegian and Swedish Christmas cookies that are a delight to make, share, and eat.

Are rosette cookies Italian?

Rosette cookies are of Scandinavian origin and are traditionally made during Christmas time. They’re made from a light batter of very few ingredients and then fried until crispy and golden.

Why do my rosettes get soggy?

If the rosettes are not crisp, the batter is too thick and should be diluted with milk. Well-drained and cool rosettes can be stored in an airtight container. If they become soggy, re-crisp them on a cookie sheet in a 350 F oven for a few minutes.

What country are rosette cookies from?

Rosette/Place of origin