Halloween is right around the corner, but beyond that, is All Saints Day and the Day of the Dead. And while you might be focused on commercially available Halloween confections, you shouldn’t overlook homemade treats that also celebrate this season’s holiday traditions.
Europeans, and primarily Italians, are known for preparing delicious sweets for All Saints Day and the Day of the Dead (November 1 and 2). Â Many of these treats take the shape of bones, my favorite of which are Ossa de Mordere (bones to bite). Crunchy, almond laced cookies formed into familiar bone shapes are said to honor dead relatives, but since they are so scary good, you just might want to introduce them into your Halloween traditions, as well!
- 3 large egg whites, room temperature
- 1 1/2 cups granulated cane sugar
- 1 tsp. ground cinnamon
- 1 tsp. grated lemon zest or dried lemon peel
- 1/2 tsp. baking powder, gluten-free
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 3/4 cup Jules Gluten Freeâ,,¢ All Purpose Flour*
- 1 1/2 cups chopped almonds (sliced almonds, coarsely chopped)
- Confectioner’s sugar
*I suggest my flour blend because IÂ develop my GF recipes with it and I know it works well in this recipe. All gluten-free flour blends are different; if you choose to use a different type of gluten-free flour, understand that it may affect the outcome of the recipe.
Preheat oven to 350Â° F.
Prepare 2 baking sheets by lining with parchment paper.
Whip the egg whites until foamy, but not stiff. Add sugar, cinnamon, lemon zest, baking powder, nutmeg and cloves. Beat until integrated. Process almonds by chopping to a coarse texture. AddÂ flour and chopped almonds and integrate into the egg mixture.
Scoop 1-2 tablespoons of dough into your hands and form into small 1/2 inch wide, 3 inchÂ long finger-shaped sticks. Roll in confectioner’s sugar and press your fingertip into the end of each, forming a “U” shape for the ends of the bones.
Lay onto prepared baking sheets, 2 inches apart.
Bake for 20 minutes, then transfer to a wire rack to cool. Sprinkle confectioner’s sugar over each bone cookie when cooling to make the cookies whiterâ”like bones. Once cooled, serve or seal in zip-top bags to keep crisp and fresh. Finished cookies should be crispy on the outside and chewy with a spicy crumb on the inside â| delicious on their own or dunked in coffee, like biscotti (and they’re probably great when paired with sweet Italian wine, too!).
Yields: approximately 12 large bone cookies.
For more gluten-free Halloween treats, try my Spooky Crispy Rice Pumpkins!