Osso Di Morto

One of the most requested recipes in Serene Lakes is a cookie called Osso Di Morto or "Bones of the Dead." It is a recipe of his cousin’s mother in law who comes from the Tuscany region of Italy. She is currently a food consultant in San Francisco. The recipe does come from Italy and is "akin to a biscotti" - very dry, light and sweet. Typically it’s dipped in red wine for desert and can be served for any occasion, though mostly for the holidays.

2 1/2 TO 3 CUPS SUGAR (DEPENDS ON HOW SWEET YOU WANT IT)
2 CUPS FLOUR
1 1/2 (1.5) TBSP LEMON JUICE
1/2 TSP OF ALMOND EXTRACT
3 EGGS 2 CUPS ALMONDS, TOASTED AND GROUNDED
1 1/2 TSP YEAST

PREHEAT OVEN TO 325 DEGREES MIX SUGAR, EGGS, YEAST, EXTRACT AND LEMON JUICE IN AN ELECTRIC MIXER. IF YOU HAVE A KITCHEN AID, USE THE PADDLE ATTACHMENT.. MIX FLOUR AND ALMONDS. COMBINE ALL, IT’S A TOUGH DOUGH, SO USE A MIXER, UNLESS YOU HAVE MORE MUSCLES THAN ARNOLD...

THIS IS A VERY STICKY DOUGH, I RECOMMEND USING A SILIPAT (SILICON BAKING MATS). IF YOU DO NOT HAVE ONE, USE THE NON-STICK REYNOLDS. LINE A COOKIE SHEET.

PUT ABOUT A TABLESPOON OF DOUGH ON THE COOKIE SHEET, HAVE A BOWL OF WATER, WET YOUR FINGER PRESS DOWN THE COOKIE BALL FLAT.

BAKE FOR 20 MINUTES, OR UNTIL MIDDLE OF DOUGH IS NOT WET.

COOK ON RACK ABOUT 10-MINUTES, AND REMOVE FROM SILIPAT OR REYNOLDS NON-STICK AND COOL SOME MORE. IF THE COOKIE IS DRY AND LIGHT THAN YOU DID IT RIGHT.