Italian Soft Dead Mans Bones Recipes

ITALIAN SOFT DEAD MAN'S BONES

Steps:

• Make hole in flour in a large bowl.
• Add baking powder and cinnamon to flour.
• Add powdered sugar.
• Beat eggs; put in flour.
• Add a little water at a time, not too much water or the dough will be sticky.
• Roll in large balls, then roll into long 'bones'.
• Cut bones into 1 inch pieces in length.
• Put onto cookie sheets (covered with parchment paper) overnight.
• In morning, separate about 2 inches apart on cookie sheets.
• Bake at 300 degrees for 10 minutes.

DEAD BONES (L'OSSA MORTE)

Steps:

• Sift together the sugar, flour, baking powder, and cloves. Make a well in the sugar mixture, and pour the eggs into the well. Work the eggs into the mixture, first with a fork, then with your hands, until you have a smooth dough.
• Line a baking sheet with foil. Roll dough into 1 inch balls and place on the prepared baking sheet, 2 inches apart. Flatten each cookie with the bottom of a glass. Cover with a clean dish towel and let rest overnight. Cookies will spread.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 15 minutes. Remove cookies from pan immediately as they come out of the oven or they will stick. Cool completely on a wire rack.

BONZ OF THE DEAD: OSSA DEI MORTI

Steps:

• Preheat the oven to 300 degrees F. Toast the hazelnuts on a sheet pan until lightly golden-brown, 15 to 20 minutes. Lightly toast the anise seeds either in the oven or on the stove in a saute pan over medium heat constantly shaking the pan, 3 to 4 minutes. Remove the seeds from the pan, allow to cool, and set aside.
• Grind the hazelnuts in a food processor pulsing until it looks like coarse cornmeal. Place in a bowl and set aside. Grind the anise seeds in a small spice grinder until the seeds are half their size, and place in the bowl with the nuts.
• In the bowl of a stand mixer with a paddle attachment, cream the sugar, butter and lemon zest until light and fluffy, 3 to 4 minutes. Add the egg whites and vanilla and mix on low speed until incorporated, 1 to 2 minutes.
• Working in the bowl with the ground hazelnuts and anise, add the flour, cinnamon, black pepper, cloves and salt and mix with your hands to combine. Add the dry mixture to the wet mixture in the stand mixer on low speed until a smooth ball of dough forms, 1 to 2 minutes. Remove the dough from the bowl and flatten slightly. Wrap the dough in plastic wrap and chill for 30 minutes.
• Divide the cold dough into 8 even pieces. Roll each piece into a rope approximately 15- by 18-inches long by about 1/2-inch thick. Cut the ropes into 5 cookies or for super long bonz, roll each log 8-inches long.
• Place the bonz on a lined baking sheet and allow to sit uncovered in a dry place, 1 to 2 hours or up to overnight. This helps them become super dry and ready for baking. Place the bonz in a preheated 350 degree F oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Dust these babies with powdered sugar before serving.
• The bonz can be stored in an odor free airtight container for up to 1 week - if they last that long!