La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Pellegrino Artusi published three variations of Fave dei Morti recipes in his 1891 cookbook. This recipe below is based on his second recipe as well as the typical fave found in the area around Ancona in the Marche, where they like a shot of rum in their biscotti. These are meant to be crunchy (read -- good for dipping into some vermouth or dessert wine) but the all-almond versions and the Trieste fave are usually soft.

Fave dei Morti (Almond Cookies with Cinnamon & Rum)

Ingredients - Makes about 24 cookies

7 ounces (200 grams) almonds or almond meal3/4 cup (100 grams) flour1/2 cup (100 grams) white sugar1 medium-large egg2 tablespoons (30 grams) butter1 teaspoon ground cinnamonA shot of rum

See the full recipe

Via Mariano Pallottini