5 egg yolks
5 tbsp. thick cream
6 tbsp. sugar
Flour (approximately 3 cups)
2 egg whites
1 tsp. ground cardamon
1 tbsp. brandy

Beat egg yolks well. Add cream. Beat thoroughly. Add sugar. Beat again. Fold in stiffly beaten egg whites. Add cardamon and brandy. Add flour enough to make a dough that will roll out. it if is a little soft, it can be refrigerated for several hours.

Place about 1/3 or less of the dough on well floured board. Roll out very thin and cut into diamond shapes about 5 1/2 inches from corner to corner. Slit each diamond piece through the center about 1/3 distance from point to point. Slip long end of dough through slit. Fry in deep fat not quite as hot as for doughnut fat. When fattigmand comes to the top and is slightly brown, turn and brown on other side. Drain on absorbent paper.