Osso di Morto

By • April 28, 2010 0 Comments

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Osso di Morto


Author Notes: One of my most requested recipes and a must bake at parties is a cookie called Osso Di Morto or "Bones of the Dead." It is a family recipe from my cousin’s mother-in- law who comes from the Tuscany region of Italy, who is not only a fabulous cook, but a food consultant. The cookie is "akin to a biscotti" - very dry, light and sweet. Traditionally, they're made with hazelnut and lots of egg whites. This recipe uses whole eggs and ground almonds. The cookie is dipped in red wine for desert and can be served for any occasion, though mostly for the holidays. I've altered it by not dusting it with powder sugar, found it too sweet.Randy-in-Paris

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Makes 24-30

  1. 2 1/2 TO 3 CUPS SUGAR (DEPENDS ON HOW SWEET YOU WANT IT) 2 CUPS FLOUR 1 1/2 (1.5) TBSP LEMON JUICE 1/2 TSP OF ALMOND EXTRACT 3 EGGS 2 CUPS ALMONDS, TOASTED AND GROUNDED 1 1/2 TSP YEAST PREHEAT OVEN TO 325 DEGREES MIX SUGAR, EGGS, YEAST, EXTRACT AND LEMON JUICE IN AN ELECTRIC MIXER. IF YOU HAVE A KITCHEN AID, USE THE PADDLE ATTACHMENT.. MIX FLOUR AND ALMONDS. COMBINE ALL, IT’S A TOUGH DOUGH, SO USE A MIXER, UNLESS YOU HAVE MORE MUSCLES THAN ARNOLD... THIS IS A VERY STICKY DOUGH, I RECOMMEND USING A SILPAT (SILICON BAKING MATS). IF YOU DO NOT HAVE ONE, USE THE NON-STICK REYNOLDS ALUMINUM FOIL AND LINE A COOKIE SHEET. PUT ABOUT A TABLESPOON OF DOUGH ON THE COOKIE SHEET, HAVE A BOWL OF WATER, WET YOUR FINGER PRESS DOWN THE COOKIE BALL FLAT. BAKE FOR 20 MINUTES, OR UNTIL MIDDLE OF DOUGH IS NOT WET. COOK ON RACK ABOUT 10-MINUTES, AND REMOVE FROM SILPAT OR REYNOLDS NON-STICK AND COOL SOME MORE. IF THE COOKIE IS DRY AND LIGHT THAN YOU DID IT RIGHT.

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