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- Ossa di
Morti
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- It's traditional in eastern Sicily to
make skulls and tibias with a very white dough that contrasts sharply
with the sections where the sugar darkened close to the pan during
baking.
They do require the appropriate skull or tibia-shaped molds; your best
bet will be a specialty store (don't forget Mexicans do things with
skulls too, if you cannot find something Sicilian, and if you cannot
find anything Halloweenish think of other seasons or use butter
molds).
The dough is the same used for making simple Sicilian Easter pastries,
and is made by combining equal weights of sugar and flour (if you lack
a scale, a pound of flour is 4 cups; a pound of sugar is 2 cups), and
adding to them freshly ground cloves, figuring 1/4 ounce by weight for
every 2 pounds of dough.
Combine the ingredients with water (go easy) over a brisk flame, and
as soon as they have fused together press the dough into the molds,
which should be freshly washed and dried.
Let the dough sit in the molds for a couple of days, then remove them,
dampen their undersides with a little water, and bake them briefly in
a hot 380° F (190° C) oven. The sugar will rise through the undersides
of the cookies, acquiring a pretty brownish cast.
That's it!
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