Ossi di Morto
(Bones of the Dead)
Dipping cookies
From Montalcino Night

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Originally made only on October 31st, All Soul's Day, but now they can be found year around in local Tuscan bakeries. They are "hard as bones" and usually dipped in Moscadello or Vin Santo.

1 cup cake flour
1/2 Teaspoon vanilla extract
1 1/2 cups sugar
1/2 Teaspoon grated lemon zest
2 Tablespoons confectioners' sugar
4 Egg whites, beaten into stiff peaks
1/2 cup ground hazel nuts
1 cup ground almonds

Preheat oven to 325 degrees & grease & lightly flour a 12 x 15 " baking sheet. (This recipe is easier if a non-stick pan is used.) Sift flour, sugar & confectioners' sugar into a large bowl. Fold in the egg whites. Add the ground nuts, vanilla extract & lemon zest. Gently stir until a dough has formed.

Drop by teaspoon onto cookie sheet. These cookies will spread so leave enough space between cookies so they don't attach to each other. Bake until lightly golden, about 25 min. Remove & cool on a wire rack.

These cookies will keep for up to 3 weeks.

Makes about 20 cookies.