Fave dei morti with cocoa, a traditional sweet prepared for All Saints’ Day and November 2nd, the day to remember the deceased. In this recipe they are cookies made from almonds and cocoa flavored with cinnamon. There are many variations: both a harder version and a softer one, and they also differ in shape. Making these little cookies doesn’t require particular skills; they are very simple and quite quick to prepare. Below, let’s see what you’ll need for the cocoa fave dei morti cookies:
Other recipes for All Saints’ Day and Day of the Dead :
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 26 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 egg
- 1/2 cup 00 flour (all-purpose)
- 1 oz unsweetened cocoa powder
- 1 cup peeled almonds (or almond flour)
- 1/2 cup granulated sugar
- 1 tbsp amaretto liqueur (or anise)
- 1/2 tsp ground cinnamon
Steps
If you use peeled almonds (and not pre-made almond flour), chop them in a food processor together with the sugar.
Place the almond meal obtained together with the sugar into a bowl with the unsweetened cocoa powder. Add the egg, 1/2 teaspoon of ground cinnamon, and 1 tablespoon of amaretto liqueur (or anise).
Work all the ingredients well until you obtain a homogeneous, compact dough. Take small pieces of dough (about 15 g each) and shape them into cylinders with your hands.
Roll the cookies in a small bowl of granulated sugar and gently press them slightly in the center, trying to keep an elongated shape similar to a bean.
Make a small cut on one side of each cookie and place them, as you go, on a baking tray lined with parchment paper. Transfer to a preheated oven at 356°F and bake for about 15-20 minutes.
If you like, once baked and well cooled, add a little melted chocolate along the incision using a toothpick.
The cocoa fave dei morti cookies are ready to be enjoyed.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
