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Ingredients 1 cup flour
Directions Beat the egg whites until stiff peaks form. Add the almond extract.
Notes Ossi di Morti were traditionally made in Italy (well, at least in Sicily they were always made) for the Feast Day of the Dead (or All Souls' Day) which falls on November the 2nd of each year. Apparently in eastern Sicily the cookies are shaped to look like skulls (made with the appropriate molds), but in most other parts of Sicily and mainland Italy they are shaped to look like the "bones" of the dead (hence their name). Dozens and dozens of very different recipes can be found under the name of "ossi di morti." Some regions use wheat flour, others corn; some regions flavor the cookies with orange zest, others use cinnamon. And the list goes on. Because almond-meringue nut cookies are my favorite I decided to go with an almond-meringue type of "ossi di morti." An on-line bakery (www.cornaggiabakery.com) indicates that their pastry chefs make their "ossi di morti" with sugar, wheat flour, almonds and egg whites. The Cornaggia Bakery does not provide its recipe, but it does have a picture of the cookies they sell as "ossi di morti." For those who want to make their own, there are many recipes one can try out. Possibly, the easiest way to make these cookies is to use a Halloween-cookie cutter (the "finger" shape). I didn't have one, so I improvised (Cut out a piece of paper with the required cookie dimensions). The end result was a tasty-enough cookie. Unfortunately or fortunately, my "ossi di morti" did not conjure any thoughts of the dead. In fact, they did quite the opposite. Photo: Mary Melfi. |