Sicilian Dead Man’s Bones are traditional sweets typical of All Saints’ Day and the day dedicated to the Commemoration of the Dead.
These cookies are characterized by a caramelized base on which a crunchy white dome, hollow inside, stands.
As a child, I always enjoyed eating them, but I could never explain how the two parts were so firmly anchored together and what the difference in ingredients was that, in my opinion, should have characterized them.
Imagine my astonishment when, as an adult and passionate about cooking, I discovered the peculiarity of their recipe! It is not about two separate preparations; this bicolor sweet originates from a single dough.
After a drying phase that lasts two, or better, three days, a truly singular transformation occurs in the oven: the sugar in them melts with the heat and drips down, forming a sort of caramelized pedestal at the base of each sweet.
In the past, Dead Man’s Bones were sold in a larger format than we are used to today; they were as big as my little hand as a child.
Nowadays, with more attention paid to the aesthetics of sweets, they are packaged in a smaller size.
Another characteristic of their past Catanese version was to have a small skull or bones imprinted on the surface of the white dome.
This custom, now almost abandoned, has given way to the creation of more neutral shapes, which in my opinion are sometimes too anonymous.
How beautiful it is, at least during the holidays, to eat traditional sweets that connect the past with the present with an invisible thread, tied to which we find all the flavors and emotions of the past seasons of our lives, still populated by those who are no longer beside us on life’s journey.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Days
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 143.52 (Kcal)
- Carbohydrates 35.37 (g) of which sugars 21.24 (g)
- Proteins 2.21 (g)
- Fat 0.15 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 0.53 (g)
- Sodium 1.29 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 3 1/2 tbsp water
- 5 cloves
- 1 pinch ground cinnamon
Tools
- 1 Saucepan approx. 7 inch
- Kneading board
- 1 Bowl large
- Baking Tray oven
- 2 Baking Pans oven
Steps
To make Sicilian Dead Man’s Bones, first prepare the baking tray by covering it with a sheet of parchment paper.
Then sift the flour into a large bowl and add ground cinnamon to taste.
In a saucepan about 7 inches in diameter, combine water, sugar, slightly crushed cloves, and bring to a boil, stirring.
Before it reaches boiling point, turn off the heat and remove the cloves.
Pour the syrup over the flour and incorporate it first by vigorously stirring the mixture with a spoon.
Transfer the dough to a lightly floured kneading board and, as soon as it can be handled without burning your hands, roll it into logs with a diameter slightly larger than a finger.
It’s important that the dough doesn’t cool down, as it will become unworkable if it loses heat and solidifies.
Cut the logs into small pieces and shape them into small bones, or slightly flatten one end and make three cuts with a knife or a dough scraper.
Place the pieces on parchment paper and let them dry at room temperature in a well-ventilated and sunny place for at least two days, preferably three.
Be careful with this step, as their success depends on optimal drying.
Cover the tray with a thin, unscented kitchen towel.
After the indicated time, wet the base of the cookies with water and place them on a baking sheet lined with moistened parchment paper.
For baking the Dead Man’s Bones, prefer using a baking pan over the oven tray, which tends to overheat and burn them.
Bake in a static oven, preheated to 356°F, on the middle level, for about 15 minutes without extending the baking time.
As they cook, the sugar will melt, forming a caramel-colored pedestal topped by the white piece we shaped.
The Sicilian Dead Man’s Bones are now ready.
Enjoy them once they have cooled and become crispy as tradition demands.
They keep well for a long time, even a couple of weeks. Store in a dry place inside a food bag.
They keep well for a long time, even a couple of weeks. Store in a dry place inside a food bag.
Here is a selection of products that are extremely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are extremely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
