Beans of the Dead are sweets that, in many regions of Italy, are prepared for the holidays of November 1st and 2nd. There are different versions of the Beans of the Dead recipe, but in all of them, the main ingredient is almonds.
It is the first time I prepare these almond cookies, because in my area they are not very common, and I must say that I liked them a lot. I had kept them in a tin cookie jar intending to make them last for a few days, but… attempt failed!
Other dessert recipes for November 1st and 2nd:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Beans of the Dead
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- 7 oz almond flour (100% almonds)
- 6 oz sugar
- 5.5 oz all-purpose flour
- 2 eggs (medium)
- 1 lemon (zested)
- 2 tbsp grappa
- a pinch ground cinnamon
- 1 pinch salt
Preparation of BEANS OF THE DEAD
Line the baking sheet with a sheet of parchment paper.
Preheat the oven to 356°F static or 320°F fan.
Place the almond flour, sugar, a few pinches of cinnamon, and a pinch of salt in a bowl; add the lightly beaten eggs, grappa, and lemon zest. Mix everything well with your hands until you get a compact mixture.
Take pieces of the dough and form balls the size of small walnuts; as they are ready, place the balls on the prepared baking sheet and press them in the center with a finger. There is no need to space them out much as they do not spread during baking.
Bake the Beans of the Dead in the preheated oven at 356°F static or 320°F fan for 13 – 15 minutes until they have a slightly golden color.
Remove from the oven and let the sweets cool, then take them off the baking sheet and allow them to cool completely before serving.
Notes
The Beans of the Dead can be stored in a box, preferably tin, for 3 – 4 days.
When buying almond flour, make sure it is of good quality and 100% almonds. Alternatively, you can finely grind blanched almonds using a food processor.
If you liked this recipe, you might also be interested in Almond Paste or Cookies with Almond Flour or Ricotta and Pear Strudel with Almonds.
