Whole wheat Ossi di Morto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 70
Ingredients
DRY:2.5 cups brown sugar1.5 cups all purpose flour1.5 cups white whole wheat flour1.25 cups almond flour2 tsp baking powder1 tsp saltflour to roll outWET2 large eggs2 tsp almond extract2 tbsp amarettoalmond milk to create a soft dough
These are dead simple, but take a little time.
Combine all the dry ingredients and stir together. Add the wet ingredients and mix (I use a stand mixer), trickling in the almond milk last to get a dough about the texture of Play-Dog or warm Plasticine.
Divide into eights.
With floured hands (I use latex gloves: this stuff is sticky), on a floured surface, roll it into snakes about a half inch thick. Pinch each snake into four-inch-long "bones" (I measure with the palm of my hand to get them approximately the same length) and squeeze the ends a little to make them look a little more femurlike.
Line them up on cookie sheets (you can put them quite close together, although not touching) and let them sit uncovered in a cool place or the refrigerator for about eight hours, or overnight. Bake in a preheated 300-degree oven for 20-30 minutes, depending on whether you want them softer, or crunchy like biscotti (like bones!).
When they are cool, you can toss them in non-melting powdered sugar, if you like--but they are delicious plain.
Serving Size: makes about seventy cookies
Number of Servings: 70
Recipe submitted by SparkPeople user MATOCIQUALA.
Combine all the dry ingredients and stir together. Add the wet ingredients and mix (I use a stand mixer), trickling in the almond milk last to get a dough about the texture of Play-Dog or warm Plasticine.
Divide into eights.
With floured hands (I use latex gloves: this stuff is sticky), on a floured surface, roll it into snakes about a half inch thick. Pinch each snake into four-inch-long "bones" (I measure with the palm of my hand to get them approximately the same length) and squeeze the ends a little to make them look a little more femurlike.
Line them up on cookie sheets (you can put them quite close together, although not touching) and let them sit uncovered in a cool place or the refrigerator for about eight hours, or overnight. Bake in a preheated 300-degree oven for 20-30 minutes, depending on whether you want them softer, or crunchy like biscotti (like bones!).
When they are cool, you can toss them in non-melting powdered sugar, if you like--but they are delicious plain.
Serving Size: makes about seventy cookies
Number of Servings: 70
Recipe submitted by SparkPeople user MATOCIQUALA.
Nutritional Info Amount Per Serving
- Calories: 61.2
- Total Fat: 1.1 g
- Cholesterol: 5.3 mg
- Sodium: 53.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
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