Ossi di Morto Italian meringue hazelnuts cookies
Ossi di morto Italian meringue hazelnuts cookies perfect for Halloween. These cookies are fun to make and are the perfect spooky sweet treat.
Traditional Sicilian Italian cookies which are made for "All Souls Day" or "Day of the Dead" which is observed on November 2nd. They are shaped as bones and if you break the cookie and look inside the texture actually resembles bones. These cookies are perfect to make with kids.
How to make Ossi di Morto Italian meringue hazelnuts cookies
These cookies are based on French meringue. Basically first you need to make French meringue and then fold dry ingredients. Form the dough and divide dough into small portions and shape cookies like bones. Then bake for 15 minutes at 175C fan and cookies are ready.
TIPS:
- When making meringue it is important to make sure that bowl and whisk and grease-free and moisture-free. The tiniest amount of the above will prevent egg whites from whisking.
- While adding sugar to the egg whites, do it slowly. Add one tablespoon at a time and whisk for a minute or two. If you add sugar too fast meringue will be grainy.
- Meringue should look shiny and thick and the end of adding sugar.
- Keep adding dry ingredients to the meringue in portions. Use a spoon to fold it in. If you are using mixer, go on low speed.
- Use a kitchen scale to divide dough into portions. It will help to achieve a consistent cookie size.
- The dough is very manageable and is similar to a play dough that is why it is so easy to shape it in any form. Shaping the cookies as bones is quite unusual but of course you can shape the cookies in any way you like.
- If you do not have hazelnuts flour, you can grind whole hazelnuts in a food processor.
What Ossi di Morto Italian meringue hazelnuts cookies taste like?
Ossi di morto are crumbly and delicious and they can be stored for along time. They taste even better after few days! The flavour of hazelnuts is not overpowering and blends wonderfully with sweet meringue.
How to store Ossi di Morto Italian meringue hazelnuts cookies
You can store these cookies in a cookie jar at room temperature for up to 2 weeks. They also freeze well, so feel free to freeze cookies for up to three months.
If you are looking for more recipes with hazelnuts, I can recommend you the following:
Hazelnut chocolate espresso cookies
Baci di Dama - Italian hazelnuts cookies
Click this link if you want to see all my recipes with hazelnuts
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – Recipe adapted from the book "The Italian baker revised" by Carol Field
Buon appetito!
Chewy meringue and hazelnut cookies perfect to make for Halloween.
- 70 g egg whites (room temperature, 2 egg whites from large eggs)
- 160 g hazelnut flour (or grinded hazelnuts)
- 200 g AP flour
- 1 tsp baking powder
- 200 g sugar (white, granulated)
- 1 lemon (zest and 1 tbsp. of lemon juice)
Prepare two baking sheets lined with baking paper and put aside.
These cookies are based on French meringue. Which mean that you will need to combine egg whites with granulated sugar.
Use a medium bowl that is completely free of any grease and moisture. Make sure that whisks are grease-free and moisture-free as well.
Start whisking egg whites until medium peaks start to form and then add a tablespoon of sugar. After adding a tablespoon of sugar keep whisking for about a minute or two. It is important to not add sugar too fast as it will not dissolve and meringue will be grainy.
Keep adding sugar until you use all the sugar. You should end up with a glossy and thick French meringue.
In a separate bowl combine dry ingredients and a zest of one lemon and a tablespoon of lemon juice.
Slowly add the flour mixture to the meringue and stir delicately so the ingredients are incorporated and dough forms. Use a spoon to do it not a mixer. If you are using mixer, go with slow speed.
Divide the dough into 24 portions (I use a kitchen scale and weigh every piece of dough to be 30-35 grams). It will help to create a unified look and size of the cookies.
Preheat oven to 175C fan.
Shape the cookies into bones - this step is optional as you can shape cookies whatever you like.
Place cookies on the prepared baking tins and bake for 15 minutes. The colour of cookies should be light golden brown.
When cookies are ready, place them on a cooling rack where they can cool completely.