Ossa dei morti
Ossa dei morti are crispy and crumbly cookies typical of the Piedmont tradition of Lago Maggiore, prepared especially on All Saints' Day. Made with ground almonds, egg whites, and sugar, these delightful treats have a delicately crunchy texture and a sweet almond flavor. They represent one of the most fascinating confectionery traditions linked to the veneration of the deceased in the region.
Preparation
- 1
Finely chop the peeled almonds until you achieve a sandy consistency, without reducing them to powder.
- 2
In a bowl, whisk the egg whites to stiff peaks using an electric mixer until stable peaks form.
- 3
Add the sugar to the whipped egg whites little by little, continuing to whisk until you obtain a glossy and thick mixture.
- 4
Gently fold the chopped almonds and vanilla into the egg white and sugar mixture, stirring with gentle movements.
- 5
Arrange the mixture in small heaps on baking paper using two teaspoons, creating irregular shapes that resemble bones.
- 6
Bake in a preheated oven at 150°C for approximately 50-60 minutes, until the cookies are dry and lightly golden.
- 7
Remove from the oven and let cool completely on the baking sheet before transferring to an airtight container.
- 8
Once cooled, dust the cookies with icing sugar to give them an even more characteristic appearance.
Chef's Tips
Whisk the egg whites in a perfectly clean and dry bowl to achieve stable peaks. The cookies keep in a closed container for several days and become even crunchier over time.