Mexico's "Day of the Dead" celebrations are famous all over the world. Italy's regional versions of the ancient ritual, however, not so much
From October 31-November 2 each year - Italians celebrate the Christian holiday All Saint's Day. A traditional sweet prepared in many regional bakeries are Ossa dei Morti (Bones of the Dead) and Il Pane dei Morti (Bread of the Dead). Eating these sweets in memory of our dead relatives is symbolic of familial love and the cycle of life.
Ossa dei Morti are actually an ancient Roman treat created to celebrate Samain in Northern Europe and Feralia in Rome, held on February 21 to honor the dead and give peace to the departed.
After the advent of Christianity, Pope Boniface III established All Saints Day on May 13, which was a day the Pagans used to venerate the Pantheon.
Later Pope Gregory IV moved All Saints Day to November 1 - the Day after the Samain and the Church dedicated November 2 to the remembrance of the dead, a Memorial Day in Italy.
What I love most about this recipe and holiday is the chance to remember our loved ones while enjoying delicious treats. If I were in their place, I couldn't think of a better memorial service. And, as long as I'm on the planet, I find great joy in knowing that I am preparing these cookies at the same time as my relatives in Italy are. Even if we can't be together each year, we can at least compare notes on Facebook!
This recipe is easy and fun - kids will love making them. Note that the base recipe could have been found in ancient Rome, but that the additions of lemon and almond meal were added after 827AD when the Aghlabids from Tunisia took control of Sicily (prior to this period citrus and almonds weren't cultivated in Italy). The additions of ginger and cinnamon also weren't available until the 10th century when the North African Fatimids took control and established Palermo as their capitol. When stirring the spices into this mix, I am immediately reminded of the Fatimid Kahk cookies that are prepared for the Eid al Fitr in Egypt because they have the same texture and use the same spices!
Ossa dei Morti
Ingredients:
3 tablespoons unsalted butter, room temperature
1 cup sugar
1 lemon, zested
2 extra-large egg whites
1 3/4 cups flour
1 teaspoon ground cinnamon
1/2 cup almond flour
1 teaspoon ground cloves
powdered sugar – to dust
Preparation:1. Into the bowl of your stand mixer, add butter and mix until it is creamy. Add sugar, lemon zest, egg whites and continue mixing.
2. Into a separate bowl add: flour, cinnamon, almonds, and cloves. Whisk together.
3. Add in the flour mixture to the wet ingredients in the mixing bowl until a ball has formed. Add a tablespoon or two of lukewarm water if necessary to help form a ball.
4. Wrap your dough in plastic and transfer to the refrigerator to chill for 20 – 30 minutes.
3. Preheat oven to 350 degrees.
4. Take small portions of the dough and roll into ropes that are approximately the size of your finger on a lighlty floured surface.
5. Cut into 2 – 3″ sections. Continue until all dough has been rolled and cut. Transfer pieces to a cookie sheet lined lined with parchement papter or a silpat.
6. Bake for approximately 10-15 minutes or until hard and slightly golden.
7. Transfer to a cooling rack and dust lightly with powdered sugar. Store cookies in an airtight container.
Buon Appetito !
From October 31-November 2 each year - Italians celebrate the Christian holiday All Saint's Day. A traditional sweet prepared in many regional bakeries are Ossa dei Morti (Bones of the Dead) and Il Pane dei Morti (Bread of the Dead). Eating these sweets in memory of our dead relatives is symbolic of familial love and the cycle of life.
Ossa dei Morti are actually an ancient Roman treat created to celebrate Samain in Northern Europe and Feralia in Rome, held on February 21 to honor the dead and give peace to the departed.
After the advent of Christianity, Pope Boniface III established All Saints Day on May 13, which was a day the Pagans used to venerate the Pantheon.
Later Pope Gregory IV moved All Saints Day to November 1 - the Day after the Samain and the Church dedicated November 2 to the remembrance of the dead, a Memorial Day in Italy.
What I love most about this recipe and holiday is the chance to remember our loved ones while enjoying delicious treats. If I were in their place, I couldn't think of a better memorial service. And, as long as I'm on the planet, I find great joy in knowing that I am preparing these cookies at the same time as my relatives in Italy are. Even if we can't be together each year, we can at least compare notes on Facebook!
This recipe is easy and fun - kids will love making them. Note that the base recipe could have been found in ancient Rome, but that the additions of lemon and almond meal were added after 827AD when the Aghlabids from Tunisia took control of Sicily (prior to this period citrus and almonds weren't cultivated in Italy). The additions of ginger and cinnamon also weren't available until the 10th century when the North African Fatimids took control and established Palermo as their capitol. When stirring the spices into this mix, I am immediately reminded of the Fatimid Kahk cookies that are prepared for the Eid al Fitr in Egypt because they have the same texture and use the same spices!
Ossa dei Morti
Ingredients:
3 tablespoons unsalted butter, room temperature
1 cup sugar
1 lemon, zested
2 extra-large egg whites
1 3/4 cups flour
1 teaspoon ground cinnamon
1/2 cup almond flour
1 teaspoon ground cloves
powdered sugar – to dust
Preparation:1. Into the bowl of your stand mixer, add butter and mix until it is creamy. Add sugar, lemon zest, egg whites and continue mixing.
2. Into a separate bowl add: flour, cinnamon, almonds, and cloves. Whisk together.
3. Add in the flour mixture to the wet ingredients in the mixing bowl until a ball has formed. Add a tablespoon or two of lukewarm water if necessary to help form a ball.
4. Wrap your dough in plastic and transfer to the refrigerator to chill for 20 – 30 minutes.
3. Preheat oven to 350 degrees.
4. Take small portions of the dough and roll into ropes that are approximately the size of your finger on a lighlty floured surface.
5. Cut into 2 – 3″ sections. Continue until all dough has been rolled and cut. Transfer pieces to a cookie sheet lined lined with parchement papter or a silpat.
6. Bake for approximately 10-15 minutes or until hard and slightly golden.
7. Transfer to a cooling rack and dust lightly with powdered sugar. Store cookies in an airtight container.
Buon Appetito !
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