Beans of the Dead are traditional cookies for the Day of the Dead, with a flavor similar to amaretti from Abruzzo, though different in shape and texture.
They are not very visually appealing, but if you try them once, I am sure you will find an occasion to enjoy them again.
This sweet is especially typical from Emilia Romagna to Umbria, though, as often happens, each region has its own uniqueness that differentiates them.
Their uniqueness is the oval and slightly flattened shape.
Follow the photos below for easier recipe preparation, and if you liked it, feel free to leave me a comment!
About 61 Kcal per cookie
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 35 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Beans of the Dead
- 5.3 oz Sugar
- 1 Small egg
- 4.2 oz All-purpose flour + extra for the work surface
- 3.5 oz Almonds with skin
- 1.8 oz Butter
- Zest of 1 grated lemon
- 1 tsp Ground cinnamon
- 1 tbsp Rum
Preparation of Beans of the Dead
First, blend the almonds and place them in the cake mixer, then add the flour, sugar, cinnamon, lemon zest, and mix just to combine the ingredients a little.
Soften the butter and add it to the rest, also add the egg, the rum, and mix well until you get a well-combined mixture, then transfer the mixture onto a floured surface and with floured hands, form a dough.
It tends to stick slightly to your hands, so be sure to keep your hands floured while working the dough.
Form chubby cylinders and cut them about 0.8 inches apart, for each piece cut, shape into a slightly oval and flattened form and place on a baking sheet lined with parchment paper.
Preheat the oven to 338°F and once the tray is in, lower the oven to 302°F, baking for 20-25 minutes.
Once baked, you can dust them with powdered sugar, but they are delicious as they are.
