Fattigman

6 egg yolks

4 teaspoons of sugar

1 T melted butter

1/2 teaspoon salt

6 T cream

2 teaspoons dried orange peel 

1/4 teaspoon ground cardamom 

1 1/2 to 2 C flour or enough to make a soft dough

Beat egg yolks well. Add sugar and mix well. Add remaining ingredients, adding the flour a little at a time, just enough to make a soft dough. Keep dough light and fluffy. Handle as little as possible. Form flat discs about 6 inches across and 1 inch thick. Wrap each disk in cling wrap, stack on top of each other and store in the refrigerator. Refrigerate for several hours, or a couple of days. Roll out dough on floured pastry mat to 1/4” thickness. Cut into 1 1/2  strips with fattigmann cutter or pastry wheel, and then cut across the strips diagonally, forming 2- to 3-inch diamonds. Cut a 1-inch slit into the center of each of the diamonds.  Pick up each diamond and fold one end of the diamond dough through the center of the slit. 

Fry in cooking oil at 370° for 2 to 3 minutes, flipping over halfway so that both sides are golden brown. Drain on paper towel. Dust with powdered sugar (optional).