Fave of the dead: the November 2 cookie recipe – Italian Cuisine

On the night of November 2, tradition has it that the dead return to earth from the beyond, facing a long and arduous journey. To welcome them, the living offer them food prepared for the occasion

After Halloween night we return to celebrate more homegrown parties. Among these is the Commemoratio omnium fidelium defunctorum, which falls on November 2nd and is commonly called Day of the dead.

Like all anniversaries, the period of the Memorial of the dead also has its own traditional foods. Typical of Lombardy and Tuscany is the Pan Dei Morti. Then there are also these sweets that are called death Bean. The custom wants that both are offered by the living to their dead, who, on the night of November 2nd, return to the earth from the beyond, facing a long and arduous journey.
Today the dead beans are nothing more than little biscuits that imitate the round shape of the beans. In ancient times, however, real beans were served, dried during the summer and then boiled. Over time, the legume has been replaced by these sweets.

Death Bean
Death Bean.

Fave of the dead: the recipe

Difficulty: easy

Ingredients for about 35 biscuits

200 g sweet shelled almonds
50 g armelline
250 g sugar 50 g egg yolks
25 g egg whites
½g – ammonia for cakes, a pinch (optional)


Finely grind almonds, cranberries and sugar, all together. Place everything on a pastry board and add the ammonia for sweets, the yolks and the previously beaten egg whites. At this point, mix all the ingredients well until you obtain a homogeneous mixture. With the mixture thus obtained, on the work surface sprinkled with sugar, form a long stick about 2 cm in diameter and cut it into pieces of about 3 cm in length. Arrange the pieces one by one on a baking sheet covered with parchment paper in this way: take each piece by pressing it lightly on the top with three fingers and place it on the baking sheet. At this point, all that remains is to bake in a preheated oven at 180 ° for about 10 -12 minutes. Important: to make them remain soft, take out the dead beans when they are lightly browned.

We followed the recipe of the Brunelli pastry shop in Falconara Marittima (Ancona), via Giordano Bruno 1.

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