Beans of the Dead, or Fave dei Morti: There are many versions of the Bones of the Dead, cookies Italians make for the Day of the Dead, November 2. These are Lombard Bones of the Dead, made with almonds, pine nuts, and lemon.
Prep Time: 45 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup (120 g) flour
- 9 ounces (250 g) almonds
- 1/2 cup (100 g) sugar
- 1 ounce (25 g) pine nuts
- An egg and a white
- 1 tablespoon butter
- A shot glass of grappa (use brandy if you must)
- The grated zest of half a lemon
- Powdered cinnamon
Preparation:
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 F (160-170 C) oven for about 20 minutes. Serve them cold.
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 F (160-170 C) oven for about 20 minutes. Serve them cold.
