Fave Dei Morti Cookies

Fave Dei Morti cookies are a traditional Italian cookie served in and around "All Souls Day" to honor the dead. Made with our organic Red Fife 00 flour, these cookies translate to "beans of the dead." 

Download a printable version of the recipe here.

Fave Dei Morti

Yield: 50 cookies

 Ingredients:

300g fine almond meal

160g BSM Sonora 00 flour

250g cane sugar

4g fine sea salt

2g ground cinnamon

2 large eggs (room temp)

45g unsalted butter (browned)

1oz Grappa or Amaro liqueur (traditional, though brandy may be used)

Zest of two large lemons

*Fave Dei Morti often come in three colors: White for birth, red for life, and dark brown for death. For brown, replace 20g flour with 20g cocoa powder. For red, add a couple splashes of food coloring…natural food dye would be best.

Garnish: (for rolling)

100g sugar

15g ground cinnamon 

Method:

Brown the butter and allow to cool until solid at room temperature. Massage the lemon zest into the sugar to release the oils.

In the bowl of a stand-up mixer using the paddle attachment, combine the flour, almond flour, lemon-sugar, and cinnamon. Add the browned butter and mix until it becomes mealy. Pour in the whisked eggs and liqueur, then mix until it becomes a dough. Split the dough into four sections, then roll each section into a 1 ½ inch thick log. Wrap each dough log and place in the fridge for 20 min. 

Preheat an oven to 325°F.

 Cut 1 ½ inch pieces of the dough and slightly press down with your thumb to shape. Roll each dough piece into the cinnamon and sugar mixture, then place the dough balls onto a parchment-lined baking sheet. Be sure to place the dough balls at least 1 ½ inches apart. Bake for 18-20 min or until they appear to have cracked a little around the edges.

Allow to cool on a cooling rack before enjoying. A great cookie to gift to friends and family instead of the usual bags of candy this Halloween season!