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Ossa di Morto (Bones of the Dead)

A web-exclusive recipe from Italian Cooking and Living

  • 2 cups sliced almonds
  • 2 cups sugar
  • 1 1/4 cups flour
  • 4 eggs
  • 1/2 teaspoon cinnamon
  • zest of 1 lemon
  • 3 tablespoons butter, at room temperature

    Preheat the oven to 350°. In a bowl, combine the almonds with the sugar and 1/4 cup of water and toss. Arrange the coated almonds on a baking sheet and bake for 15 minutes, or until golden. Remove form the oven, and set aside to cool. Transfer to a food processor, and pulse until finely ground. Add the flour, eggs, cinnamon, lemon zest and butter, and process until smooth. Roll the ball of dough out with your hands on a work surface so as to obtain a snake; cut the snake into half-inch thick slices and shape the bit into bones. Place the “bones” onto a baking sheet lined with parchment paper. Bake the cookies for about 20 minutes, or until golden brown. Makes about 30 cookies.

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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