All Saints Day Cookies Ossi Dei Morti Food

ALL SAINTS DAY COOKIES - OSSI DEI MORTI

Steps:

• Preheat oven to 325 degrees F. and line two baking sheets with parchment paper.
• In a medium sized bowl, whisk together the sugar, extract, and egg until blended.
• Stir in the almonds, baking powder, flour, and salt, and stir just until combined.
• Dump mixture onto a lightly floured hard surface and gently knead a minute or two with your hands until smooth. (Dough will be sticky)
• Divide the dough into three pieces, and roll each into a 1-inch log.
• Cut the log into 1 1/2-inch to 2-inch pieces, then use your fingers to roll each piece into ropes about 4-inches long.
• Place the cookies 2 to 3 inches apart on the prepared baking sheets and bake for 10 to 12 minutes or until the cookies just begin to brown and the tops feel set when touched with your finger tips.
• Cool completely, dust with powdered sugar and enjoy!

OSSI DI MARTI (BONES OF THE DEAD COOKIES)

Steps:

• In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves.
• Beat eggs on high speed for 5 minutes. Add the flour mixture and beat on medium speed for 5 more minutes.
• Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet.
• Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
• Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.

BONZ OF THE DEAD: OSSA DEI MORTI

Steps:

• Preheat the oven to 300 degrees F. Toast the hazelnuts on a sheet pan until lightly golden-brown, 15 to 20 minutes. Lightly toast the anise seeds either in the oven or on the stove in a saute pan over medium heat constantly shaking the pan, 3 to 4 minutes. Remove the seeds from the pan, allow to cool, and set aside.
• Grind the hazelnuts in a food processor pulsing until it looks like coarse cornmeal. Place in a bowl and set aside. Grind the anise seeds in a small spice grinder until the seeds are half their size, and place in the bowl with the nuts.
• In the bowl of a stand mixer with a paddle attachment, cream the sugar, butter and lemon zest until light and fluffy, 3 to 4 minutes. Add the egg whites and vanilla and mix on low speed until incorporated, 1 to 2 minutes.
• Working in the bowl with the ground hazelnuts and anise, add the flour, cinnamon, black pepper, cloves and salt and mix with your hands to combine. Add the dry mixture to the wet mixture in the stand mixer on low speed until a smooth ball of dough forms, 1 to 2 minutes. Remove the dough from the bowl and flatten slightly. Wrap the dough in plastic wrap and chill for 30 minutes.
• Divide the cold dough into 8 even pieces. Roll each piece into a rope approximately 15- by 18-inches long by about 1/2-inch thick. Cut the ropes into 5 cookies or for super long bonz, roll each log 8-inches long.
• Place the bonz on a lined baking sheet and allow to sit uncovered in a dry place, 1 to 2 hours or up to overnight. This helps them become super dry and ready for baking. Place the bonz in a preheated 350 degree F oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Dust these babies with powdered sugar before serving.
• The bonz can be stored in an odor free airtight container for up to 1 week - if they last that long!