Bones of the Dead (For Chewing), or Ossa di Morto (Ossa da Mordere): There are many variations on Bones of the Dead, the cookies Italians enjoy on November 2. These Bones of the Dead are Piemontese, and more specifically from the cities of Biella, Vercelli and Novara. You'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 2 cups and 1 tablespoon (250 g) flour
- 4 ounces (100 g) hazelnuts (use hazelnuts from Piemonte, if you can find them)
- 4 ounces (100 g) almonds
- 2 cups (400 g) 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 F (180 C).
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.