Ossa dei morti from Pastry Love: A Baker's Journal of Favorite Recipes (page 185) by Joanne Chang

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Notes about this recipe

  • Zosia on February 23, 2020

    Not a pretty cookie but a delicious one. They are exceptionally crunchy with a surprisingly lacy interior chock full of almonds. They are quite sweet, of course, but great with a cup of coffee. I found them easiest to pipe without a metal tip and with a 1"/2.5cm hole in the bag; the batter did stiffen as it sat but was still pipeable after 20 minutes. I thought I was piping the correct size but my yield was 40 cookies rather than 24.

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