Long, narrow almond meringue cookies with a dry pale shell, made as an Italian-style home variation rather than Sicilian two-layer ossa dei morti.
Ossi di Morto Almond Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 150 minutes: 30 hands-on, 0 chilling or resting, 60 whole-batch cooking and 60 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
- Electric mixer and grease-free bowl
- Knife or food processor for almonds
- Spatula and two spoons
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling racks
Long, narrow almond meringue cookies with a dry pale shell, made as an Italian-style home variation rather than Sicilian two-layer ossa dei morti.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare a fine almond texture
- 1Prepare a fine almond textureHeat the oven to 275°F (135°C) conventional or 250°F (121°C) fan. Chop the almonds into small crumbs and pieces no larger than about 1/8 inch. Mix with flour. Line two large sheets with parchment and mark twelve 3-inch guide lines on the underside of each sheet.
Whip the egg whites
- 2Whip the egg whitesIn a clean grease-free bowl, whip whites with salt until foamy. Add sugar gradually and continue beating until thick, glossy peaks hold their shape. Beat in vanilla briefly. Fold in the almond-flour mixture in two additions without prolonged stirring.
Shape long narrow cookies
- 3Shape long narrow cookiesDivide the mixture into 24 portions, about 21 g each. Use two spoons to form rough 3-inch-long, 3/4-inch-wide bars about 1/2 inch high over the guides. Leave at least 1 1/2 inches between them. Keep the ends rounded and irregular; no bone-shaped cutter is required.
Bake slowly until dry
- 4Bake slowly until dryBake both sheets together for 50–60 minutes, exchanging positions after 30 minutes. Allow 60 minutes cooking. A finished cookie should lift from parchment with a dry underside and a fully set center; if a cooled sample has wet foam inside, continue baking in 5-minute increments until dry. Keep the color ivory to pale straw.
Cool gently
- 5Cool gentlyTurn the oven off and leave the cookies inside with the door slightly open for 30 minutes. Transfer to racks for another 30 minutes. This 60-minute cooling allowance is separate from the heated bake. Do not taste or serve uncooked mixture and do not freeze unbaked meringue foam.
Chef’s Science & Pro Tips
Ingredient science
Long narrow bars distinguish these from the existing hazelnut brutti ma buoni mounds.
Technique & texture
Fine chopped almonds keep the rough bars cohesive without creating an oily almond paste.
Finishing & serving
Low heat and a full drying bake give a pale shell; a wet center means more baking is needed.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Store fully dry, cold bars airtight in a cool, dry place. |
| Refrigerator | Not recommended | Refrigerator moisture can soften the meringue shell. |
| Freezer | Not recommended for this formula | Keep this small batch dry at room temperature; never freeze unbaked foam. |
| Make ahead | Bake immediately after mixing | Prepare chopped almonds ahead, but whip and shape only when ready to bake. |
| Serving | Same day to 3 days | Open the container briefly and keep away from steam or moist desserts. |
Notes
- Long narrow bars distinguish these from the existing hazelnut brutti ma buoni mounds. Fine chopped almonds keep the rough bars cohesive without creating an oily almond paste. Low heat and a full drying bake give a pale shell; a wet center means more baking is needed. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; 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
Are these Sicilian ossa dei morti with a white top and caramel base?
No. Those use a different sugar-dough technique. This is a clearly labeled almond meringue bar variation.
Is almond the only traditional nut?
No. Documented northern versions often use hazelnuts and acknowledge almond variations. This recipe specifically uses almonds without asserting a single regional origin.
Can I save unbaked foam in the freezer?
No. Shape and bake promptly; freezing unbaked foam can damage its structure. The storage schedule recommends a short dry room-temperature hold.
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