Page 13 - Italian American Herald - October 2019

ITALIAN-AMERICAN HERALD
THE CHEF’S PERSPECTIVE
 Wednesday, October 23  4:30–7:00 p.m.  Multiple Locati
OCTOBER 2019 | ITALIANAMERICANHERALD.COM 13
INGREDIENTS
21⁄2 cups confectioner’s sugar 2 teaspoons baking powder 2 cups all-purpose flour
1⁄2 cup ground almonds
1⁄2 teaspoon salt
2 large eggs
3⁄4 teaspoon almond extract 1⁄2 teaspoon cinnamon
13⁄4 tablespoons milk
OSSI DEI MORTO COOKIES
METHOD
1. Prepare two baking sheets with parchment paper
2. Whisk dry ingredients in medium bowl. Beat in wet ingredients to make a soft dough.
3. Transfer the dough to a heavily floured work surface and divide into eight pieces. Roll each piece into a long rope about 16 inches long.
4. Cut each rope into four pieces.
5. Pinch the center of each piece into a 1⁄2 inch thin “waist” and form the ends into knobs
resembling a bone.
6. Transfer the bones to the prepared baking sheets and refrigerate overnight uncovered.
7. The next day, remove the baking sheets from the refrigerator and allow to rest at room temperature for one hour. Preheat oven to 300 degrees.
8. Bake the cookies for about 20 minutes. The outside should be crunchy and the centers should be chewy. Bake five minutes extra for a fully hard cookie.
9. Remove the cookies from the oven and allow to cool. Roll cookies in confectioner’s sugar to coat.
10. Yields approximately 32 cookies.
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