Whole wheat Ossi di Morto
Nutritional Info
- Servings Per Recipe: 70
- 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
View full nutritional breakdown of Whole wheat Ossi di Morto calories by ingredient
Introduction
"Bones of the dead" Halloween cookies made semi-healthy. "Bones of the dead" Halloween cookies made semi-healthy.Number of Servings: 70
Ingredients
-
DRY:
2.5 cups brown sugar
1.5 cups all purpose flour
1.5 cups white whole wheat flour
1.25 cups almond flour
2 tsp baking powder
1 tsp salt
flour to roll out
WET
2 large eggs
2 tsp almond extract
2 tbsp amaretto
almond milk to create a soft dough
Directions
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.