Bowknots(Fattigmann)
Fattigmann, also known as Bowknots, are delicate Norwegian fried cookies with a rich egg yolk flavor, aromatic cardamom, and a light dusting of powdered sugar, perfect for special occasions.
Ingredients
Instructions
- Beat egg yolks until thick and lemon colored.
- Add sugar to the egg yolks and mix well.
- Stir in melted margarine.
- Fold in whipped cream and ground cardamom.
- Sift together flour and salt.
- Fold the sifted flour mixture into the yolk mixture to form a soft dough.
- Chill the dough thoroughly.
- Divide the dough in half.
- Roll each piece on a lightly floured surface to about 1/8-inch thickness.
- Cut each rolled dough into 3 x 3/4-inch strips.
- Cut a slit lengthwise in the center of each strip and pull one end through the slit to form a knot.
- Deep fry a few at a time in hot fat at 375°F (190°C) for 1 to 1 1/2 minutes or until light golden brown.
- Drain on paper towels.
- While warm, sift a little confectioners sugar over the cookies.
Tips & Substitutions
To ensure your Bowknots are light and crispy, avoid overworking the dough after adding the flour, as this can make them tough. If you want a twist on flavor, consider substituting half of the cream with a fruit puree. For a fun variation, you can incorporate different spices like cinnamon or nutmeg instead of cardamom.
Serving Suggestions
Serve Bowknots warm, dusted with confectioners sugar, as a delightful treat for afternoon tea or dessert. They pair beautifully with a cup of coffee or tea. For a festive touch, consider serving them alongside a Basic Flan Recipe for a sweet spread that your guests will love.
Storage & Reheating
Store leftover Bowknots in an airtight container at room temperature for up to three days. To maintain their crispiness, you can reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Avoid microwaving, as this may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Bowknots(Fattigmann) contains roughly 233 calories, with 9g protein, 19g carbohydrates, and 14g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1794mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just yolks?
Using whole eggs will alter the texture of the Bowknots, making them denser. Stick to the recipe for the best results, but if you want to experiment, start with one whole egg to see how it affects the dough.
What type of fat is best for frying?
For frying Bowknots, it's best to use oils with a high smoke point, such as vegetable oil or canola oil. Avoid butter, as it can burn at high temperatures, leading to an unpleasant flavor.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just ensure it is well-wrapped to prevent drying out. Allow it to come to room temperature before rolling it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).