Pane dei Morti Pane dei morti, Italian for ‘bread of the dead’, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the departed during the festivals of All Saints and All Souls, on November 1st and 2nd. In late October and early November some Ticino bakeries still sell Pane dei Morti. For bakeries, it is not only a way to use up leftover biscuits and desserts (which were often incorporated into the dough) but also to give customers a taste of the (similarly spiced) Christmas treats to come. Panettone anyone? A bit chewy and chock full of fruits and nuts, this version of Pane dei Morti is an ode to Ticino, with lots of chestnuts and Nocino, their beloved walnut liqueur. There are lots of ingredients, but that is part of the charm – simply substitute what you have on hand.
INGREDIENTS
METHOD
makes 26
Preheat oven to 180° C.
200 g flour 200 g ground almonds or hazelnuts 200 g candied or caramelised chestnuts, chopped 100 g raisins 60 g brown or raw sugar 50 g pine nuts 30 g cocoa powder 2 tsp cinnamon 1 tsp salt 1/2 tsp nutmeg 120 ml coffee, hot 30 ml Nocino, grappa or other spirit 2 tbsp honey 1 egg white (35 g)
In a large bowl, whisk together the flour, nuts, raisins, sugar, cocoa powder and spices. Prepare your hot coffee and whisk in the spirits and honey. Let cool until it is no longer hot to the touch, then whisk in the egg white. Pour the liquid into the dry ingredients and mix gently until it forms a dough. With wet hands, gather the dough and shape into two loaves. Place on a parchment-lined baking sheet. Bake for about 15 minutes, or until the top has set completely. Take out of the oven and, once it is cool enough to touch, slice it into even pieces (around 2-3 cm thick). Place back on the baking sheet and bake for an additional 10-15 minutes.
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