Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
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Italian gourmet almond, fig, & pistachio cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
 
 
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Ossa di Morti
(Bones of the Dead)
 
 
It's traditional in eastern Sicily to make skulls and tibias with a very white dough that contrasts sharply with the sections where the sugar darkened close to the pan during
baking.

They do require the appropriate skull or tibia-shaped molds; your best bet will be a specialty store (don't forget Mexicans do things with skulls too, if you cannot find something Sicilian, and if you cannot find anything Halloweenish think of other seasons or use butter molds).

The dough is the same used for making simple Sicilian Easter pastries, and is made by combining equal weights of sugar and flour (if you lack a scale, a lb of flour is 4 cups; a lb of sugar is 2 cups), and adding to them freshly ground cloves, figuring 1/4 ounce by weight for every 2 lbs of dough.

Combine the ingredients with water (go easy) over a brisk flame, and as soon as they have fused together press the dough into the molds, which should be freshly washed and dried.

Let the dough sit in the molds for a couple of days, then remove them, dampen their undersides with a little water, and bake them briefly in a hot 380 F (190 C) oven. The sugar will rise through the undersides of the cookies, acquiring a pretty brownish cast.

That's it!
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