Pan dei morti
Published on 13 November 2021
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Slightly spiced All Souls' biscuits, keeping days in a tin. Once harder, lovely with sweet wine or breakfast dipping. Use mixed leftover biscuits as I did.
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Ingredients
INGREDIENTS FOR 12
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Method
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I finely process biscuits.
I add to a bowl with sugar and sifted flour, cocoa and baking powder.
Salt and cinnamon.
I add roughly chopped almonds, finely cut figs and soaked, squeezed sultanas.
I lightly beat whites.
I stir into bowl.
I add wine and mix.
I work by hand to judge workable, slightly sticky dough, adding wine if biscuit absorption needs it.
I form a rectangle slightly over a centimetre thick.
I cut 12 slices.
With icing-sugar-dusted hands, I shape elongated ovals and coat icing sugar.
I space on parchment-lined tray.
I bake at 180°C for about 25/30 minutes until crisp outside and moist inside, cool and dust icing sugar.
Original source: https://incucinaconlilly.com/2021/11/13/pan-dei-morti/