Pan de morti biscuits
Published on 27 November 2019
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Spiced Milanese, or Lombard, biscuits traditionally for All Souls' season, though I make them at Christmas. They keep many days and use leftover biscuits.
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Method
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I put biscuits in a processor.
I process briefly, then add almonds.
To the coarse crumbs, I add flour, sugar, cocoa, baking powder, vanilla and ground spices.
I add two egg whites.
Sultanas soaked in Vin Santo for about 15 minutes.
I add candied fruit and pine nuts.
I mix by hand.
The dough should be firm and not too sticky, like shortcrust, workable on a board.
I shape a log.
I cut slices about 1 cm thick.
I shape ovals.
I space on a parchment-lined tray.
I bake at 180°C for no more than 15/20 minutes. They should stay soft and firm slightly on cooling. I cool and dust with icing sugar.
I process briefly, then add almonds.To the coarse crumbs, I add flour, sugar, cocoa, baking powder, vanilla and ground spices.I add two egg whites.Sultanas soaked in Vin Santo for about 15 minutes.I add candied fruit and pine nuts.I mix by hand.The dough should be firm and not too sticky, like shortcrust, workable on a board.I shape a log.I cut slices about 1 cm thick.I shape ovals.I space on a parchment-lined tray.I bake at 180°C for no more than 15/20 minutes. They should stay soft and firm slightly on cooling. I cool and dust with icing sugar.Original source: https://incucinaconlilly.com/2019/11/27/biscotti-pan-de-morti/
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