Don't be fooled by the name: the bones of the dead are Sicilian biscuits typical of the Feast of the Dead. Their recipe is certainly particular, as is their appearance for the rest, but it is worth trying them to immerse yourself in the traditional atmosphere of the party, which is particularly heartfelt and full of meaning on the island. But what is the origin of these singular sweets? And what do you need to prepare them at home? We tell you everything.
Laws:
What are the bones of the Sicilian dead
These biscuits are rightfully included among the typical Sicilian sweets of the Feast of the Dead . Characterized by a rather hard consistency, they resemble bones in appearance. Their dough is flavored with spices such as cinnamon and cloves. The beauty of them is that they are very simple to prepare. Even if they need to rest for at least 24 hours before cooking as they need to dry completely.
Perhaps not everyone knows it, but these biscuits are also known by the terms moscardini or cruzziteddi . They are unique in their kind, as they are characterized by a double colouring. The top remains pure white. The lower part, however, tends to darken. The magic happens during cooking: and it is simply due to the separation between the flour and the sugar.
This is because, once their surface is completely dry, as we will see below, during their stay in the oven the sugar will begin to melt and, having no other way out than the base, which is still moist, it will tend to come out from there.
Photo credit | Facebook Sweets of Palermo
Origin of the bones of the dead
Bones of the dead biscuits are an integral part of the celebrations in honor of the deceased. The tradition linked to the commemoration of the dead in Sicily has very ancient origins. It would be a tradition that dates back to the 10th century. In this era, November 2 was the date when the deceased returned for a day to spend a day with their loved ones.
Even today, as then, in some areas of the island the children wait for this day to be delivered some gifts (generally sweets and some games), from their loved ones who are no longer there.
The recipe for the Sicilian bones of the dead biscuits
The bones of the dead in Sicily are inevitable on the tables on the day of the feast. In reality, they begin to be glimpsed in pastry shops and ovens several days earlier. And even at home they start to be baked in time, so as not to arrive unprepared for the anniversary. Here's what you need to prepare the bones of the dead at home with the Sicilian recipe .
Ingredients
- ½ kg of flour
- 600 g of sugar
- Cinnamon powder to taste
- 1/2 teaspoon chopped cloves
- 1 scant glass
Preparation
- Pour the water into a saucepan and bring it to a boil. Then add the sugar and, stirring it, let it dissolve. Add cinnamon and cloves to the flour and make a fountain with this on a clean work surface or bowl.
- Slowly pour the water and sugar syrup into the centre, working it gradually with your hands until you obtain a uniform and firm dough.
- Knead well and for a long time then create a loaf and cut it into chunks giving it the shape of bones or any other shape you prefer.
- Arrange them gradually on a tray lined with parchment paper, then let them rest for about 2 days so that they dry completely before cooking.
- (The drying time depends on the weather conditions. If a day and a half may be sufficient, sometimes 3 is not enough. Check the part in contact with the hob, if you notice that it tends to dry out excessively proceed with cooking. It will have to dry only the surface, the bottom must remain soft).
- After these, transfer them to a baking sheet, spacing them well from each other. Bake them in a hot oven at 180°.
- The signal that they have been cooked is the release of the sugar from their white casing. Once this is well caramelized, you can turn off the oven, let the biscuits cool and remove them from the pan.
Bones of the soft dead
Forget about enjoying soft bone of the dead cookies . At least not in Sicily. In the rest of Italy there are dozens of typical sweets that bear the same name but which differ in the dough, which is much more tender than this to chew.
Sicilian sweets for the Feast of the Dead
The Sicilian desserts typical of the Feast of the Dead , of course, are not limited to these alone. Could the Sicilians not have a slew of delicacies to taste on the occasion of the anniversary? And then, together with the bones of the dead, delights that are typically found on the tables of the Sicilians on November 2 are also:
- Martorana fruit (you will surely know it, these are small super colored fruits that seem almost real)
- Copper of Naples which we have already talked about extensively
- Zuddi
- White or black tetus , super gluttonous sweets coated with a crunchy layer of sugar icing (cocoa in the black version, white in the classic one) and a super soft interior.
- Reginelle . We cannot fail to conclude this small review of typical Sicilian desserts for the dead with these very simple biscuits whose peculiarity lies in being completely covered in sesame seeds.
