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
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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