Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Ossi di Morti
These meringue style cookies are extra crunchy, dotted with hazelnuts and almonds, and laced with a hint of cloves.
These meringue style cookies are extra crunchy, dotted with hazelnuts and almonds, and laced with a hint of cloves.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 egg whites
- Juice of 1 lemon
- Pinch of Cloves
- Pinch of Cinnamon
- 4 ounces hazelnuts, lightly crushed
- 4 ounces almonds, lightly crushed
Instructions
- Preheat oven to 350F.
- In a large bowl, combine the flour, sugar, egg whites, and lemon juice.
- Stir in the nuts and knead dough until fairly firm and form into a ball. Cut into quarters.
- Working with one quarter at a time, roll the dough out with your hands a floured surface into a snake shape.
- Cut off 2 inch pieces and shape into bones with your hands.
- Line your cookie sheet with parchment paper, and lay the bones on it.
- Bake for about 20 minutes or until they just start to turn golden on the edges.
- Cool completely before serving. Makes about 3 dozen.