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1
Beat egg yolks thick with sugar.
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2
Whip cream stiff, and fold in together with brandy.
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3
Work well, and gradually add flour with cardamom, or just enough flour to make the dough right for handling.
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4
Leave in a cool place or in the refridgerator overnight.
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5
It really requires tow persons to do this --one for rolling and cutting and the other for the cooking.
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6
The dough should be rolled out in a cold room, handling only a small lump at a time.
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7
With cookie wheel, cut strips on the bias of the dough, from right side upwards from left side downwards, to make small diamond-shaped cookies.
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8
Loosen them with spatula, and in the middle of each diamond, make a small slit with cookie wheel.
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9
Thread one end of diamond carefully through slit.
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10
Place cookies on lightly floured cookie sheets, and keep in a cold place until ready for cooking.
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11
Then cookies are dropped in boiling lard or oil, until golden brown, and turned.
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12
Then remove witha long steel knitting needle.
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13
Let some of the grease drop off, and place on absorbent paper until cooled.
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14
Store in air-tight container.
