The bones of the dead in the Abruzzo version, vary little from the many recipes found in the different Italian regions, but they are really easy and quick to make.
This recipe is made on November 1st and, in any case, during the days between the end of October and the beginning of November, when all the recipes related to Halloween are also made.
These are the right days to make this little recipe, so let’s get to work!!! … Follow the recipe and make the bones of the dead in the Abruzzo version.
If you make this recipe, or others from my blog, feel free to send me a photo of your recipe, if you like I will post it on my Facebook page in your name.
Approx 205 Kcal per each bone of the dead
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 20 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients to make the Bones of the Dead
- 10.5 oz Almonds (or almond flour)
- 10.5 oz Flour 0 (+ 0.7 oz for the work surface)
- 10.5 oz Sugar
- 2 g Baking ammonia
- 2 Eggs (medium)
- Lemon zest (grated)
Preparation of the Bones of the Dead
Beat the eggs, add the sugar, then the chopped almonds (or almond flour if you don’t like nut pieces), the flour, knead a little and then add the lemon zest.
Work on a slightly floured surface until you get a homogeneous dough, then roll it out to obtain a sheet about 1.25 inches thick
Cut strips about two fingers wide and from the strips (if they are too long, divide them in half) shape the bones of the dead by making cords and squashing them a little here and there… obviously, they don’t have to be all the same!!!
Bake at 320°F for about 30 minutes.
They can be enjoyed dipped in wine or tea.
