Ossa di Morti
• 4 cups unbleached all-purpose flour
• 2 cups of sugar
• 1/2 ounce ground cloves
• 3 ounces (100 g) hazelnuts
• 3 ounces (100 g) almonds
• 2 egg whites
• 1 tablespoon lemon juice (fresh)
1• Begin with a large bowl: combine the flour, egg whites, sugar, ground cloves and lemon juice. Work in the nuts, leaving them whole, and continue kneading until you have a fairly firm dough. Roll the ball of dough out with your hands on your work surface so as to obtain a snake; cut the snake into half-inch thick slices and shape the bit into bones with your hands.
2• Preheat your oven to 360� F (180� C).
3• Butter your cookie sheet, dust it with flour, lay the bones on it, and bake them for about 20 minutes. Let them cool before serving them.
It’s traditional in eastern Sicily to make skulls and tibias with a very white dough that contrasts sharply with the sections where the sugar darkened close to the pan during baking.