Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ossa di morto: Sicilian Memorial Biscuits for All Souls’ Day
Discover the Ossa di morto, or Palermitan mustazzoli—traditional Sicilian biscuits for All Souls’ Day, crisp and fragrant with warming cinnamon and cloves.
📖 What is it
Discover the Ossa di morto, or Palermitan mustazzoli—traditional Sicilian biscuits for All Souls’ Day, crisp and fragrant with warming cinnamon and cloves.
🛒 Ingredients
- ✓ 600 g caster sugar
- ✓ 500 g plain flour
- ✓ 150 ml water
- ✓ 1 tsp ground cinnamon
- ✓ 1 tsp ground cloves
📊 Nutritional Information
Step into the heart of Sicilian tradition with Ossa di morto, crunchy, aromatic biscuits that fill the home with the rich scents of cinnamon and cloves. These treats, typical of Palermo, are a cherished symbol of All Souls’ Day, carrying with them ancient stories and the authentic flavours of the island. Making them is like embracing a piece of culture and family warmth that only Sicily can offer.
👨🍳 Preparation
- 1
Warm the water gently in a small pan until just below boiling, then stir in the sugar until it partially dissolves. Set aside to cool slightly.
- 2
Sift the flour onto a clean work surface, then mix in the cinnamon and cloves.
- 3
Gradually pour in the sugar syrup, kneading until you have a smooth, firm dough.
- 4
Roll the dough into a log about 2 cm thick and cut into 4 cm pieces.
- 5
Shape each piece into a small bone-like form.
- 6
Place the biscuits on a baking tray lined with parchment, spacing them a few centimetres apart.
- 7
Cover with a light cloth and leave to dry for 2 to 3 days, preferably in the sun, until the surface is dry and pale.
- 8
Once dried, lightly moisten the base of each biscuit and place them on a tray lined with damp parchment paper.
- 9
Bake at 180°C for about 15 minutes, until the base caramelises but the tops remain pale and crisp.
- 10
Allow to cool completely before serving.
💡 Tips and Variations
- •
For an extra fragrant touch, try adding a pinch of nutmeg to the dough.
- •
If sun-drying isn’t possible, leave the biscuits in a warm, well-ventilated spot for at least two days.
- •
For a richer flavour, fold in finely chopped candied orange peel.
- •
Use a non-stick or parchment-lined tray to prevent sticking during baking.
- •
The magic of this recipe lies in the balance between the spiced sweetness and the biscuit’s crisp texture.
- •
For a vegan twist, swap honey for maple syrup and use a vegetable oil instead of butter.
- •
A pinch of sea salt in the dough can enhance the flavours without overpowering the sweetness.
- •
The secret to these biscuits is the slow drying process, which gives them their perfect crunch and enveloping aroma.
📦 Storage
- • Store the Ossa di morto in a tin or airtight container only once completely cooled to preserve their fragrance.
- • Keep them in a cool, dry place away from moisture to maintain their crispness.
- • Avoid sealing the biscuits while still warm to prevent condensation that would soften them.
- • For a traditional touch, package them in clear bags to gift to family and friends.
🍷 Pairing
Pair these Ossa di morto with a naturally sweet, aromatic Moscato di Noto to highlight the biscuit’s spicy notes. Alternatively, a passito from Pantelleria or a sweet Malvasia from the Aeolian Islands works beautifully. If you fancy something beyond Sicily, a Tuscan Vin Santo or a Hungarian Tokaji will complement the sweetness and complexity perfectly.
Making Ossa di morto is like bringing a slice of Sicily to your table—rich in tradition, fragrant spices, and genuine sweetness. These crisp, spiced biscuits invite you to honour memories with warmth and flavour. Do give this recipe a go and share the joy with your loved ones; it’s a wonderful way to spread a little Sicilian magic and comfort.
Rate this recipe
Click or tap the stars to rate