Norwegian Fattigmann Cookies

Instructions

1. Prepare the dough
   In a large bowl, beat the egg yolks and sugar together until pale and fluffy, about 3-4 minutes. Add the heavy cream, melted butter, cognac, cardamom, and salt. Mix until well combined.
2. Form the dough
   Gradually add the flour to the wet ingredients, mixing until a soft dough forms. The dough should be firm enough to roll but not sticky. If needed, add a little more flour. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
3. Roll and cut the dough
   On a lightly floured surface, roll the dough out very thin (about 1/8 inch thickness). Using a pastry wheel or sharp knife, cut the dough into diamond shapes approximately 2 inches long and 1 inch wide. Cut a small slit in the center of each diamond.
4. Shape the cookies
   Pull one end of each diamond through the slit to create a twisted knot shape. This traditional technique gives fattigmann their distinctive appearance.
5. Heat the oil
   In a deep heavy-bottomed pot or Dutch oven, heat the oil to 375°F (190°C). Use a candy or deep-fry thermometer to ensure proper temperature. The oil should be 2-3 inches deep.
6. Fry the cookies
   Carefully drop a few shaped cookies into the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 1-2 minutes, turning once halfway through. Use a slotted spoon to remove cookies and transfer to paper towels to drain excess oil.
7. Cool and dust
   Allow the cookies to cool completely on a wire rack. Once cooled, dust generously with powdered sugar on both sides. The cookies should have a light, crisp texture.