Bread of the Dead is a typical recipe for the day when we honor the deceased, originally from Northern Italy, but as far as I know, it is now widely used at this time of year in Tuscany.
This dessert was made to pay homage to loved ones, and indeed this recipe dates back to ancient times.
Sure, this dessert requires quite a few ingredients to make, but it’s truly delicious and especially aromatic… during baking, the smell fills the kitchen in a way I can’t even describe…!!!!
Follow my Bread of the Dead recipe, and I’m sure you will be satisfied.
If you make this recipe, or others from my blog, feel free to send me a photo of your dish, and if you’d like, I’ll post it on my Facebook page in your name.
Approx. 183 Kcal per biscuit
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 16 -18 pieces
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn
Ingredients for Bread of the Dead
- 3 Egg whites
- 1 teaspoon Ground cinnamon
- 1 pinch Ground nutmeg
- 2.1 oz Dried figs
- 1.8 oz Dry biscuits
- 1.8 oz Dry amaretti
- 5.3 oz Ladyfingers
- 4.4 oz All-purpose flour
- 2.1 oz Almonds or hazelnuts
- 5.3 oz Sugar
- 0.9 oz Unsweetened cocoa powder
- 1.7 fl oz Vin Santo or other dessert wine
- 2.1 oz Raisins
- 0.2 oz Baking powder
- 1.1 oz Powdered sugar
Preparation for making Bread of the Dead
Let’s start by blending the dry biscuits, ladyfingers, and amaretti and place them in a bowl.
In another small bowl, soak the raisins in water.
Blend the almonds as well and add them to the bowl with the biscuits, then cut the dried figs into small pieces and blend them as well, adding to the biscuit bowl.
In the bowl where we have all the blended ingredients, add the sugar and mix everything together a bit, then add the cocoa, flour, and mix again, add the Vin Santo, egg whites, cinnamon, nutmeg, baking powder, and finally the well-drained raisins, mixing everything well and then continuing with your hands.
At this point, transfer everything to a work surface and work the dough a bit until it’s compact and forms a loaf, then flour your hands and shape the loaf into a sausage about 2-2.5 inches thick.
Line a baking sheet with parchment paper and from the sausage, cut slices about 0.6 inches thick, slightly press and shape them so they tend to be a bit oval, and place them on the baking sheet.
Preheat the oven to 350°F and bake for about 25 minutes.
Once cooked, let them cool completely, and if possible, let them rest for 1 or 2 days in a paper bag, then dust with powdered sugar and serve.
They can be kept for at least 6-7 days from cooking if well preserved.
