Fave dei Morti: Traditional Italian Almond Cookies for All Saints’ Day

Fave dei Morti are traditional Italian almond cookies prepared around All Saints’ Day and All Souls’ Day. Their name means “beans of the dead”, referring to their traditional association with the commemoration of the dead. Despite their name, these little sweets contain no beans: they are made with almonds, sugar, flour, egg and butter.

These cookies are found in different parts of Italy, with local variations in ingredients, flavours and appearance. In Romagna, they are a much-loved seasonal treat, and this version is particularly fun because the dough is divided into three portions and flavoured in different ways.

One portion is enriched with unsweetened cocoa powder, another with alchermes, a traditional Italian liqueur, and the last with anise liqueur and a little food colouring. The result is a colourful assortment of small almond biscuits, each with its own distinctive flavour.

They are incredibly quick to prepare and make a lovely homemade treat for All Saints’ Day. If you enjoy traditional Italian baking and regional recipes, these easy almond cookies are well worth trying.

Fave dei Morti Recipe: Italian Almond Cookies

Yield: 20 cookies
Prep time: 20 minutes
Resting time: None
Cooking time: 5–8 minutes

Ingredients

• 200 g blanched almonds
• 150 g sugar
• 150 g Italian 00 flour (or all-purpose flour)
• 1 egg
• 25 g softened butter
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons alchermes liqueur
• 1 drop green or blue food colouring
• 1 tablespoon anise liqueur

Method

1. Place the blanched almonds and sugar in a food processor and grind them together until you obtain a fine, flour-like mixture.
2. Add the egg and softened butter, then gradually incorporate the flour. Mix until you obtain a firm dough. It may still be slightly sticky, and you might need a little more or less flour depending on the size of the egg and the moisture of the mixture.
3. Divide the dough into three equal portions.
4. Add the unsweetened cocoa powder to the first portion and knead until the dough is evenly brown.
5. Add the alchermes to the second portion and mix well. If the dough becomes too soft or sticky, incorporate a little extra flour until it is manageable.
6. Add the food colouring and anise liqueur to the third portion. Knead until the colour is evenly distributed, adding a little more flour if necessary. A small amount of blue colouring can also produce a greenish shade when mixed into the naturally yellow dough.
7. Take small pieces of dough and roll them into balls about the size of walnuts. Arrange them on a baking tray lined with parchment paper, leaving a little space between them.
8. Flatten each ball slightly with your fingers.
9. Bake in a preheated oven at 170°C (340°F) for 5–8 minutes. The cookies should remain very pale and should not brown significantly.
10. Allow them to cool before handling and storing them in a biscuit tin or an airtight container.

Notes

• Adjust the flour as needed. The dough should be firm enough to shape into balls, even if it remains slightly sticky. Add extra flour gradually rather than all at once.
• Keep the cookies pale. These almond biscuits are not meant to become deeply golden. Watch them carefully because the baking time is short.
• Experiment with the colours and flavours. The cocoa, alchermes and anise versions give you three different varieties from one basic dough.
• Store them properly. Once completely cool, keep the cookies in a biscuit tin or airtight container to help preserve their texture.

These traditional Romagnol Fave dei Morti are a simple way to celebrate Italy’s autumn food traditions. Serve them with coffee, tea or a small glass of liqueur, and enjoy a little taste of regional Italian baking around All Saints’ Day.