"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fattigmann Recipe

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This recipe for Fattigmann, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Genny (Great-Grandma) Halverson
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T. sugar
3 T. heavy cream
3 egg yolks
1/4 tsp. crushed cardamom or 1 tsp. brandy (or both)
1 1/4-1 1/2 c. flour
powdered sugar for garnish

Directions:
Directions:
Beat together egg yolks and cream; add sugar. Add spices. Start with a little flour at a time (the less flour you use, the more tender they will be). Add enough flour to make a soft dough. Handle as little as possible. Roll out very thin, cut with fattigmann cutter (diamond shapes) make a slit diagonally in center of each diamond, pull one of the diamond points through slit very carefully. Fry in lard or oil until golden. Sprinkle with powdered sugar with shaker.

Personal Notes:
Personal Notes:
You can also add 1 T. melted butter if you wish.

 

 

 

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