Cookies: Ossa dei Morti (Bones of the Dead)

posted by Nikki 11-01-102 6:30 AM

Ossa dei Morti (Piemonte) (Bones of the Dead Cookies)

2 1/2 cups flour
4 oz hazelnuts
4 oz almonds
2 cups sugar
2 egg whites
The juice of a lemon
Butter for greasing the cookie sheet
Flour for the cookie sheet

Begin with a large bowl: combine the flour, egg whites, sugar, and lemon juice. Work in the nuts, leaving them whole, and continue kneading until you have a fairly firm dough.

Roll the ball of dough out with your hands on your work surface so as to obtain a snake; cut the snake into half-inch thick slices and shape the bit into bones with your hands.

Preheat your oven to 360. Butter your cookie sheet, dust it with flour, lay the bones on it, and bake them for about 20 minutes. Let them cool before serving them.

Ossa dei Morti (Lombardia)

1 1/4 cups flour
10 oz almonds
1/2 cup sugar
1 oz pine nuts
An egg and a white
1 tablespoon butter
A shot glass of grappa or brandy
The grated zest of half a lemon
Powdered cinnamon

Blanch the almonds, peel them, and chop them finely (it's easiest to do this by giving them short bursts in a blender -- don't liquefy them or they'll five off their oil).

Combine all the ingredients except the egg in a bowl, mixing them with a spoon until you have a firm dough (this will take a while). Dust your hands and your work surface with flour, and roll the dough out between your palms to obtain a snake that's about a half inch thick. Cut it into inch-thick pieces shape them into fava bean shapes, grease and flour a cookie sheet, and set the beans on it. Lightly beat the eggs, brush the surfaces of the beans, and bake them in a 330-350 oven for about 20 minutes. Serve them cold.

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