Dead Bones Lossa Morte Food

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BONZ OF THE DEAD: OSSA DEI MORTI



Bonz of the Dead: Ossa dei Morti image

I love making these for Halloween, not just because of their name, appearance or texture, but because I really love them! Known by Italians as Ossa dei Morti, these cookies are super hard and super crunchy, so be careful when biting down! I've added toasted ground anise seeds, which give them cool licorice flavor. Bake these all year round...and totally dunk them in your espresso.

Provided by Hedy Goldsmith

Categories     dessert

Time 3h25m

Yield 45 to 50 bonz

Number Of Ingredients 13

1/2 cup hazelnuts
3/4 teaspoon anise seeds
1 1/4 cups granulated sugar
1/4 cup unsalted butter, at room temperature
Zest of 1 lemon
2 egg whites, at room temperature
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
Pinch ground cloves
Pinch kosher salt
Powdered sugar, for dusting

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!

OSSI DI MARTI (BONES OF THE DEAD COOKIES)



Ossi Di Marti (Bones of the Dead Cookies) image

These cookies are brittle and dry like old bones. They are made all over Italy around November 1 and 2 to celebrate All Souls' Day, in remembrance of deceased relatives. Don't let their name turn you off. They are unusual to look at, delicious to eat, and a real conversation piece. Serve with wine or your favorite ice cream. They are also a great accent to a good cup of coffee. These cookies have to rest OVERNIGHT before baking. I did not include this in the prep time, I did account for 10 minutes of baking per dozen. Posted for ZWT

Provided by Chef Jean

Categories     Dessert

Time 55m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 6

3 eggs, beaten
2 teaspoons almond extract
1 1/2 teaspoons ground cloves
4 teaspoons baking powder
2 cups confectioners' sugar
2 cups all-purpose flour

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.

Nutrition Facts : Calories 87.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 23.2, Sodium 70.2, Carbohydrate 18.3, Fiber 0.3, Sugar 9.9, Protein 1.9

DEAD BONES (L'OSSA MORTE)



Dead Bones (L'Ossa Morte) image

This is an old Sicilian recipe that is a family tradition. They need to sit overnight before baking.

Provided by BILLSFRAN

Categories     Italian Recipes

Time 12h35m

Yield 30

Number Of Ingredients 5

1 pound confectioners' sugar
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
2 ½ teaspoons ground cloves
3 eggs, lightly beaten

Steps:

  • Sift together the sugar, flour, baking powder, and cloves. Make a well in the sugar mixture, and pour the eggs into the well. Work the eggs into the mixture, first with a fork, then with your hands, until you have a smooth dough.
  • Line a baking sheet with foil. Roll dough into 1 inch balls and place on the prepared baking sheet, 2 inches apart. Flatten each cookie with the bottom of a glass. Cover with a clean dish towel and let rest overnight. Cookies will spread.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, about 15 minutes. Remove cookies from pan immediately as they come out of the oven or they will stick. Cool completely on a wire rack.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 23.3 g, Cholesterol 18.6 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 48.4 mg, Sugar 14.9 g

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