Beat together eggs, egg yolks, sugar, cream, and bourbon.

Add cardamom, salt, and flour, and mix until a soft dough forms.

Dust a work surface with flour and knead about 5 times just to bring dough together smoothly.

Divide dough into two, wrap each in plastic, and refrigerate at least 2 hours.

When ready to cook, heat 2 inches of oil in a deep skillet to 375°F.

Dust a work surface with flour and roll out dough to 1/8 to 1/4 inch. Using a knife, pasty wheel, or pizza cutter, slice dough into diamonds.

Cut a small slit in the center of each diamond. Pull the bottom tip of the diamond through the slit, creating a bow shape.

Fry fattigman in oil in batches, about 1-2 minutes per side (they should be crisp, but not too browned). Remove and cool on paper towels, paper bags, or newspaper, then dust with powdered sugar and serve.