The bread of the dead is a traditional sweet from Lombardy, prepared for All Saints’ Day. This typical recipe dates back centuries, when it was made as a tribute to the deceased, symbolizing affection and remembrance. Soft on the inside, with a delicate crunch on the outside, the bread of the dead is enriched with cookies, raisins, almonds, and a mix of spices that fill the house with autumnal aromas. Perfect for the colder days, this dessert is ideal to enjoy with a cup of tea or hot coffee. Discover how to prepare this All Saints’ Day sweet, simple yet rich in history and flavor, by following my step-by-step recipe!
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- Difficulty: Medium
- Rest time: 2 Days
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Halloween
Ingredients
Ingredients for the bread of the dead
- 3 1/2 oz dry cookies (butter cookies)
- 3 1/2 oz amaretti
- 10 1/2 oz ladyfingers
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 4 1/4 oz almonds
- 4 1/2 oz dried figs
- 4 1/2 oz raisins
- 6 egg whites
- 1/3 cup fortified wine
- 3/4 tsp ground cinnamon
- to taste nutmeg
- 2 tsp baking powder
- to taste powdered sugar (for decoration)
Tools
- Rolling Board
Steps
To prepare the Bread of the Dead, start by soaking the raisins in a small bowl directly in the vin santo.
Use a blender to crumble the dry cookies, amaretti, and ladyfingers.
Next, coarsely grind the almonds and dried figs and add them to the crumbled cookies.
Mix these ingredients well with the sifted cocoa and granulated sugar.
Add the sifted flour and baking powder, the fortified wine with the raisins, cinnamon, grated nutmeg, and the egg whites.
Combine all the ingredients with a spatula; when the mixture is compact, transfer it to a lightly floured rolling board and knead it by hand until you get a firm dough. Create a loaf and cut it into slices of 3.5 oz each.
Now shape the mixture into small, rather flat loaves, about 1/2 inch thick, with an elongated shape about 5-6 inches long and 2.5 inches wide. Try not to add flour at this stage to avoid compromising the final result.
Prepare a baking sheet or tray by covering it with parchment paper and place your bread of the dead loaves a few centimeters apart from each other. They will grow a bit during baking.
Bake the cookies in a preheated oven at 356°F for about 25 minutes. Then, remove them from the oven, dust them with powdered sugar, and let them cool.
Serve your bread of the dead only after letting them rest for at least two days (kept in an airtight container) for the right time to soften your cookies.
Enjoy!
Storage
Here are some tips to best preserve the bread of the dead, keeping it fresh and tasty:
Airtight Container: After the Bread of the Dead has completely cooled, store it in an airtight container. This way, it will remain soft and not lose moisture
Cool and Dry Place: Store the container in a cool, dry place, away from heat or moisture sources. If well sealed, the Bread of the Dead can stay fresh for about 4-5 days.
