Beat together egg yolks and sugar. Whisk in cream.
Stir in cognac and spices. Beat egg white until it's
stiff and carefully stir into other ingredients.
Mix in a little more than half of the flour. Let dough
stand, covered and in a cool place, overnight. Use the
remaining flour-as little as possible-for rolling out
the dough; the less flour you use, the more tender the
fattigmanns bakkels will be. Roll the dough out a little
at a time and as thinly as possible. Use a fattigmann
cutter to cut out diamond shapes. Make a small diagonal
cut in the center of each diamond, and "thread"
one point of the diamond through the cut. Heat lard
to 350º F. Fry fattigman until golden brown.
Excerted from December, 1999, Viking Magazine "Velkommen
til Bords." Recipe from TINE Norske Meierier,
the Norwegian dairy cooperative. Recipe is translated
and converted from metric to U.S. measurements.