Traditional Italian cookies are hard and crunchy with warm spices. These cookies vary by region in Italy and are eaten on All Souls Day to remember loved ones who have died. Lombardy is known for this Pan dei Morti recipe.
Ingredient
– 1 cup raisin– 1 cup dried fig– 1 ½ cups almond– ½ cup Nocino– 2 cups all-purpose flour– 2 teaspoons baking powder– ½ cup unsweetened cocoa powder– 1 teaspoon ground cinnamon– ½ teaspoon ground nutmeg– 2 cups ground lady finger cookie– 1 cup ground amaretti cookie– 1½ cups sugar– 5 egg– 1 teaspoon vanilla– Confectioner’s sugar for dusting
Direction
1
Preheat oven to 350F. Parchment 3 cookie sheets.
Toast almonds for 5 minutes on a baking sheet. After cooling, grind hazelnuts or a mixture of almonds and hazelnuts and set aside.
2
In a small bowl, soak raisins and dried figs in liqueur.
Set aside finely ground amaretti and lady fingers from the food processor.
3
Reserve the dried fruit liqueur and grind the raisins and figs; set aside. Sift flour, baking powder, and spices in a large bowl. Whisk in ground cookies; reserve.
4
While mixing, stop the mixture to clear the bowl.
Add sugar, eggs, egg whites, and vanilla to a mixer. Combine.
5
Slowly add flour mixture. Combine.
Mix in dried fruit and a tablespoon of liqueur. Add liqueur a teaspoon at a time until dough is combined (not wet).
6
Remove the dough from the bowl and wrap in plastic. Refrigerate 30-45 min.Flour the counter or pastry board lightly. Divide dough into 6 pieces. Dough benefits from floured fingers. Start by rolling dough into an 18-inch rope. Split the rope.
7
Cut the first section of dough into 3-inch-long, 1-inch-wide pieces. Place them spaced apart on the first baking sheet. Fix the shapes of each cookie by pressing down (the dough can be messy).
8
Repeat with other dough pieces.
Bake 15 minutes. Sprinkle confectioners' sugar.