Ossi di Morti: A Sweet Remembrance

The first time I saw ossi di morti, or “bones of the dead,” cookies, they were arranged on a platter at my Sicilian grandmother’s house during an All Souls’ Day gathering. I remember being a little spooked by the name and the slightly irregular, bone-like shapes, but the aroma of almond and spice drew me in. One bite, and I was hooked. The brittle, crumbly texture gave way to a burst of sweet almond and warming clove, a flavor profile so comforting and familiar that it immediately evoked feelings of family and tradition. These weren’t just cookies; they were edible memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: At least 12 hours 20 minutes (includes overnight rest)
• Yields: Approximately 4 dozen cookies
• Serves: 24
• Dietary Type: Vegetarian

Ingredients

• 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

Equipment Needed

• Medium bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Cookie sheet
• Parchment paper (optional, for lining the cookie sheet)
• Tea towel

Instructions

1. In a medium bowl, thoroughly stir together the flour, confectioners’ sugar, baking powder, and ground cloves. Ensure there are no lumps and the spices are evenly distributed throughout the dry ingredients.
2. In a separate bowl, beat the eggs on high speed for a full 5 minutes using an electric mixer. This step is crucial to incorporating air into the eggs, which contributes to the cookies’ light texture. They should be light and frothy.
3. Gradually add the flour mixture to the beaten eggs. Beat on medium speed for an additional 5 minutes, until the dough comes together. The dough will be quite thick and sticky.
4. Now stir in the almond extract until it’s thoroughly incorporated.
5. Roll the dough into 1/2-inch balls. This is best done with lightly floured hands, as the dough can be quite sticky. Aim for uniform size for even baking.
6. Place the dough balls firmly onto a well-greased cookie sheet. Alternatively, you can line the cookie sheet with parchment paper for easier cleanup. Make sure to leave some space between each cookie, as they will spread during the resting and baking processes.
7. Cover the cookie sheet with a clean tea towel. Let stand overnight (or for at least 12 hours) at room temperature. This resting period is essential; the cookies will rise and spread slightly, developing their characteristic texture.
8. The next day, preheat your oven to 325 degrees F (165 degrees C). Make sure your oven is fully preheated before placing the cookies inside, as temperature fluctuations can affect the baking process.
9. Bake the cookies for 10 to 15 minutes, or until they are golden brown around the edges. Keep a close eye on them, as baking times can vary depending on your oven. The bottoms should also be lightly golden.
10. Remove the cookies from the oven and let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.

Expert Tips & Tricks

• Don’t skip the resting period. It’s crucial for the cookies to develop their signature texture. The overnight rest allows the baking powder to fully activate, resulting in a lighter, more airy cookie.
• If you find the dough too sticky to handle, lightly flour your hands. Be careful not to add too much flour, as this can make the cookies tough.
• For a more intense almond flavor, you can add a few drops of almond oil along with the almond extract.
• To prevent the bottoms from browning too quickly, you can double the cookie sheets or use a silicone baking mat.
• If you live in a humid climate, the resting time might need to be adjusted. The cookies should be slightly dried out on the surface before baking.
• Don’t overcrowd the baking sheet. Giving the cookies room to spread ensures they bake evenly.
• For a variation in flavor, experiment with other extracts, such as vanilla, anise, or lemon.

Serving & Storage Suggestions

• Ossi di morti are traditionally served around All Souls’ Day as a remembrance of deceased relatives. They make a wonderful addition to any dessert platter.
• Serve them with a glass of Vin Santo or other dessert wine for a classic Italian pairing. They also complement coffee or tea beautifully.
• These cookies are best stored in an airtight container at room temperature. They will keep for up to a week.
• Because of their dry nature, they don’t freeze well as freezing can alter their texture.
• If the cookies lose some of their crispness, you can refresh them by placing them in a low oven (around 250°F) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	88 kcal	4%
Total Fat	1 g	1%
Saturated Fat	0 g	0%
Cholesterol	23 mg	8%
Sodium	70 mg	3%
Total Carbohydrate	18 g	6%
Dietary Fiber	0 g	0%
Sugars	10 g	–
Protein	2 g	4%

Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to choose a blend that contains xanthan gum for proper binding.
• Spiced Variation: Add a pinch of ground cinnamon or nutmeg to the dough for a warmer, more complex flavor profile.
• Citrus Zest: Incorporate the zest of one lemon or orange into the dough for a bright, citrusy note.
• Iced Cookies: After the cookies have cooled completely, you can drizzle them with a simple glaze made from confectioners’ sugar and milk or almond extract.
• Chocolate Dipped: Dip half of the cooled cookies in melted chocolate for a decadent treat.

FAQs (Frequently Asked Questions)

Q: Why do the cookies need to rest overnight?
A: The overnight rest allows the baking powder to fully activate, resulting in a lighter, more airy texture. It also allows the flavors to meld together and develop a richer, more complex taste.

Q: Can I use a different type of flour?
A: While all-purpose flour is recommended, you can experiment with other types of flour, such as pastry flour or cake flour, for a slightly softer texture. Be aware that different flours may absorb liquid differently, so you may need to adjust the amount of liquid in the recipe.

Q: My dough is too sticky to handle. What should I do?
A: Lightly flour your hands before rolling the dough into balls. Be careful not to add too much flour to the dough itself, as this can make the cookies tough.

Q: How do I know when the cookies are done?
A: The cookies are done when they are golden brown around the edges and the bottoms are lightly golden. They should also feel firm to the touch.

Q: Can I make the dough ahead of time and store it in the refrigerator?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. However, the cookies may spread more during baking if the dough has been refrigerated. Let the dough come to room temperature for about 30 minutes before shaping and baking.

Final Thoughts

Ossi di morti are more than just cookies; they’re a taste of Italian tradition, a sweet remembrance of loved ones. Don’t be intimidated by the name – these cookies are surprisingly easy to make and incredibly rewarding. Gather your ingredients, embrace the process, and share these delightful treats with family and friends. And, please, share your experience and variations – I’m always eager to hear how others make this recipe their own. Buon appetito!