Pane dei Morti
Pane dei Morti (literally translated Bread of the Dead) is traditionally made for All Souls Day in the Lombardian region. This bread dates back to ancient times, originating from an Etruscan recipe. It is also called a seasonal dish, as is made on the first and second of November, when Italy celebrates the Ogni Santi (All Saints Day and All Souls Day).
In Milan, this dish is prepared from amaretto cookies, flour, sugar, almond blanched and grinded, baking powder, salt, bittersweet chocolate, dried figs cut into small pieces, raisins, egg whites, cinnamon and powdered sugar.
Preparation itself is easy: the chocolate is melted on low heat and then mixed with baking powder, flour, almonds, salt and amaretto crumbled cookies. Egg whites are added to the structure which is mixed until well combined; then well drained figs and raisins are put in to enrich the structure of the dough. Oval biscuits are formed from soft dough and baked in the oven. These biscuits are served with powdered sugar and they are good with tea and coffee.
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Pan dei Morti - Bread of the Dead Recipe, www.bellaonline.com
Pane dei Morti: All Souls Day in Italy, mariateresaskitchen.blogspot.com
Pane dei morti, www.cookandthecity.it