Fave dei Morti, literally translated “Fava beans of the Dead,” are simple and tasty almond biscuits made by many in Perugia to commemorate All Saints Day. They are still popular today, sold in the days leading up to the end of October in many bakeries all over Umbria. Reliable sources claim these cookies originated in the city of Perugia itself and then spread to other regions in central Italy. There are a variety of different recipes featuring variations all over Italy. Those that Perugians like me usually eat have a slightly oval shape, are flat and sugar coated. They are crispy on the outside and soft inside, with a nice strong almond flavour. If you are an almond lover, here’s another recipe you’ll really like!
Recipe by Marco Giudizio, Pastry Chef – PG.
Ingredient for about 20 Fave dei Morti
150g peeled almonds, 1 egg white, 30g softened butter, 1 pinch of salt, 130g of type 00 flour, 30ml of a bitter almond liqueur, 170g caster sugar, plus a some extra sugar for the coating.
Preparation
Toast the almonds in a 140°C oven for about 12 minutes. Let them chill and then grind them fine in a blender or by hand with a knife, if you prefer. Add the flour, the salt and the caster sugar. Then add the butter (softened), the egg white (after a light whipping) and the liqueur. Knead to create a firm dough and then let it chill in the fridge overnight or, if you are in a hurry, for at least three hours. Preheat the oven to 180°C. Make little balls with the dough and flatten them with the palms of your hands to get the desired shape and thickness. Press them into the leftover sugar on all sides and bake for about 10 minutes.
Enjoy!