Ossa di Morto, Sicilian “Bones of the Dead” Cookies
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Ossa di Morto, or Bones of the Dead, are traditional Sicilian cookies made to commemorate All Saints Day and All Souls Day. They are crispy on the outside and hollow on the inside with a soft, sweet base. This recipe has been in my family for generations, and we still make it today. Nonna changed things up about 65 years ago, shortening the resting time from 2 days to 2 1/2 hours.
Recipe Snapshot
Here’s everything you need to know before you get started:
- Yield: About 96 cookies
- Rest Time: 2 ½ hours
- Bake Time: 8–10 minutes
- Skill Level: Easy
- Storage: Keep at room temperature for up to 5 days, or freeze for up to 2 months
These cookies bake up crisp on the outside, light and hollow on the inside, and full of those classic Sicilian flavors of almond and lemon. Perfect for dunking in a cup of coffee!
This recipe has been passed down in my family for generations. My Nonna brought it from Valledolmo and handed it down to my mother, who still makes them every year for All Saints’ Day and All Souls Day.
This year, I carried on the tradition and baked them myself. I must admit that I was quite pleased with my results, especially when my mom tasted them and loved them so much she took the whole batch on her senior trip to share with her friends!
Unlike most versions that rest for a day or two before baking, my Nonna’s Ossa di Morti recipe needs only a couple of hours to rest, proof that even the most impatient Sicilian Nonna can create perfection with less time. As they bake, the sugar rises and caramelizes, forming that signature white “bone” top and soft, golden base that makes these cookies so unique.
These traditional Sicilian bones of the dead cookies aren’t just a sweet treat; they’re a way for us to give tribute to loved ones who have passed on with a special dolce in their honor.
If you are interested in baking more Traditional Italian Cookies, I have compiled a list of my favorite recipes by region to help select which ones to try next.
Variations of the Classic Ossa dei Morti Cookie Recipe
Since this is the recipe I grew up with, I assumed that it was what most Sicilian families baked. To my surprise, there are regional variations of these classic cookies all over Italy. Through my research, I found that many recipes consist of only flour, sugar, water, and spices. Some Northern Italian versions include almond flour and egg whites.
The flavor profile changes as well. Some favor the flavors of cinnamon and cloves, and others prefer a strong almond flavor.
What they all have in common is the hard white exterior of the cookie and the shape, which resembles bones. Many of these versions also require a very long rest period before baking, ranging from 8 hours to 2 days! I am so glad Nonna was not a patient woman!
According to Wikipedia, they are “also known as nucatoli, mustazzoli,[2] scardellini,[3][4] scardellini, moscardini[5] or paste di garofano”. However, while researching these names, I found that they are not really the same cookies.
Ossa di Morti Ingredients
Confecitoners’ Sugar: Nonna’s recipe specifically uses powdered sugar. Many other recipes use granulated sugar. I would not recommend substituting the sugar, as I believe this is one of the reasons why the recipe does not require the lengthy rest period.
Vanilla Extract, Almond Extract, and Lemon Zest: This combination gives the cookies a bright, almond-flavored taste.
Step-By-Step Instructions
Step 1: Place all of the ingredients in a large mixing bowl.
Step 2: Mix the ingredients until a dough has formed.
Step 3: Knead the dough on a floured surface, adding more flour until it is no longer sticky. Divide the dough into 4 equal pieces.
Step 4: Working with one portion of the dough at a time, roll it into a 1″ to 1 1/4″ thick rope. Use a sharp knife to cut the log into 2-inch pieces. Hold the knife at an angle while cutting the dough to create a parallelogram shape.
Step 5: Transfer the dough pieces to a parchment-lined cookie sheet, spacing them 3-4 inches apart. Cover the cookie sheet with a towel or parchment paper and let them rest for 2½ hours.
Step 6: Bake the cookies in a preheated oven at 350°F for 8-10 minutes. The cookies are done when the sugar has separated, creating a base, and the bone-shaped cookie is just starting to very slightly change color.
Baking Tips
- The cookie dough will be soft and somewhat sticky. Knead the dough with flour until it is easy to roll out and no longer sticks to the surface.
- Watch the cookies closely while they are baking. They turn brown quickly. You want the cookies to remain white so they resemble bones.
- The cookies will harden as they cool, and the base will be soft and chewy.
Storing Ossa di Morto Cookies
These bones of the dead cookies stay fresh for days when stored in an airtight container in a cool, dry place. You can also freeze them for up to 2 months.
Ossa dei Morto FAQs
The name Ossa di Morto literally means “bones of the dead” in Italian. These cookies are traditionally baked in Sicily for All Saints’ and All Souls’ Day to honor loved ones who have passed. Their pale, bone-like appearance is a nod to the name and the tradition behind them.
Most recipes require a long rest, allowing the dough to dry and develop a crisp shell and a soft, caramelized base. My Nonna was a bit impatient and tried resting the dough for only about two hours, finding that she achieved the same result, perfectly hollow and crunchy cookies, in half the time.
You’ll know your Ossa di Morto are ready when the tops are firm and pale, while the bottoms have turned a light golden brown and slightly sticky. They’ll harden more as they cool, so don’t overbake them.
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Ossa di Morto-Sicilian “Bones of the Dead” Cookies
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Ingredients
- 1 pound Powdered Sugar
- 2 cups All Purpose Flour
- 3 Eggs Large
- 3 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 Lemon Zest zest from one lemon
Instructions
- Mix all of the ingredients in a large bowl until a dough is formed.
- Pour the dough out onto a floured surface. Knead the dough a few times until it is smooth. If the dough is sticky, continue to add flour and knead it until it is easy to work with and no longer sticks to the work surface.
- Cut the dough into four pieces. Work with one piece at a time and roll it into a log about 1 -1¼ inches thick. Use a sharp knife to cut the log into 2-inch pieces. Transfer the dough pieces to a parchment-lined cookie sheet, spacing them 3-4 inches apart. Cover the cookie sheets with a towel or parchement paper and let them rest for 2½ hours.
- Pre-heat the oven to 350℉. Bake the cookies in the center of the oven for 10-12 minutes or until the sugar has separated from the original cookie.
Notes
- The cookie dough will be soft and somewhat sticky. Knead the dough with flour until it is easy to roll out and no longer sticks to the surface.
- Watch the cookies closely while they are baking. They turn brown quickly. You want the cookies to remain white so they resemble bones.
- The cookies will harden as they cool, and the base will be soft and chewy.
