Small almond-and-wheat cookies shaped like flattened beans with a central dent, associated with All Saints and All Souls traditions.
Fave dei Morti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 112 minutes: 35 hands-on, 20 chilling or resting, 32 whole-batch cooking and 25 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowl and spatula
- Bench scraper
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
Small almond-and-wheat cookies shaped like flattened beans with a central dent, associated with All Saints and All Souls traditions.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Combine the almond dough
- 1Combine the almond doughMix almond flour, wheat flour, sugar, cinnamon and salt. Rub in softened butter, then add egg, orange juice and lemon zest. Stir and press into a compact dough, kneading only enough to remove dry pockets. Cover and chill 20 minutes.
Make small bean-shaped pieces
- 2Make small bean-shaped piecesHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 36 portions, about 14 g each. Roll each into a short oval, flatten to roughly 1 1/4 inches long and 3/8 inch thick, and press a shallow lengthwise dent in the middle with a fingertip. Do not make a hole.
Space and bake
- 3Space and bakeArrange eighteen on each of two lined large sheets, 1 inch apart. Bake one sheet at a time for 13–16 minutes, allowing 32 minutes for both. The bases should be light golden and the centers fully set; keep the tops pale beige rather than deeply browned.
Let the almond crumb firm
- 4Let the almond crumb firmRest on each sheet 5 minutes, then cool on a rack 20 minutes. Leave them plain, without powdered sugar or glaze. The dough contains wheat flour and a whole egg and produces a small firm cookie rather than an almond meringue mound.
Chef’s Science & Pro Tips
Ingredient science
Keep the dent shallow so it survives baking without dividing the cookie in two.
Technique & texture
Equal 14 g portions produce a small cookie with a consistent bite.
Finishing & serving
Use orange juice as the measured liquid; extra juice can make the pieces spread and lose the bean shape.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Store completely cooled cookies airtight in a cool, dry place. |
| Refrigerator | Not recommended for texture | Humidity can soften the firm almond crumb. |
| Freezer | Up to 1 month | Freeze baked cookies airtight with parchment between layers. |
| Make ahead | Up to 1 day | Refrigerate covered dough, then portion and shape. |
| Serving | After thawing | Thaw in the closed container at room temperature. |
Notes
- Keep the cookies small and pale; prolonged browning makes the almond crumb harder. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 36; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Do these contain actual fava beans?
No. The name refers to the small bean-like shape; this formula uses almonds and wheat flour.
Are they the colorful Venetian favette?
This is a plain almond-and-wheat version, not a three-color Venetian assortment.
Why are they included with winter cookies?
Their traditional association is with the early-November observances. They are suitable for a winter tin, but no Christmas origin is claimed.
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