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+ servings
Pane dei morti

Pan dei morti

Preparazione 10 min
Cottura 30 min
Tempo totale 40 min
Portata Colazione
Cucina Italiana
Porzioni 30 cookies


  • For 15/20 cookies you'll need
  • 250 g white flour
  • 100 g raisins
  • 500 g stale petit beurre or ladyfingers or macaroons
  • 100 g almonds and hazelnuts, if you like
  • 50 g pinenuts
  • 50 g dried figs cut into small pieces
  • 1 tbsp cocoa
  • 1 pinch of cinnamon and allspice and star anise, if you like
  • 4 egg whites
  • 250 g sugar
  • 1 tbsp baking powder
  • sweet white wine


  • Wash raisins before use and soak them in warm water for half an hour; in the meantime, using a robot mixer, finely grind all of the stale biscuits and the nuts. Place the biscuits and nuts powder in a very large mixing bowl together with flour, sugar, cocoa powder, baking powder, cinnamon and other spices, pinenuts, raisins and figs, and mix nicely until completely blended.
  • Pour the egg whites and the sweet wine over the dry ingredients and knead until all of the dry ingredients are moistened and you have a smooth ball of cookie dough.
  • Preheat the oven to 350°F and line baking sheets with non-stick parchment paper.
  • Slice the ball of dough into about a dozen even pieces and shape each piece into a lozenge or a simple rectangle, long and flat, then move the cookies on the baking sheets leaving a little space between eac; bake for 30 minutes until slightly puffed, a dull brown color and set.
  • Remove the cookies to cooling racks and allow the cookies to cool completely. Once cooled, sift powdered/confectioner's sugar generously, if you like, to cover the cookies.
  • These cookies are best eaten fresh, but they keep well for several days in a tin box or individually wrapped in aluminium foil.
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