Most Americans associate the Day of the Dead with
Mexico, and pictures of skeletons playing guitars. But the Day of the Dead is
also celebrated in Italy on November 2, and these cookies, which may be shaped
like fava beans (fave) or imprinted with their
shape, have always been made for that special day. When Fabio was growing up,
he and his sister would eat a few of these cookies, and leave a few out
overnight to please the souls of the dead. When we awoke in the morning, sure
enough, the cookies were gone, which they took as proof of a visitation from
beyond the grave!
The
cookies can be eaten plain or sandwiched together with a bit of jam or melted
chocolate. The filling will soften the cookies, so fill shortly before serving.
The recipe makes a lot, but the (unfilled) cookies keep very well.
Yields 200 cookies
Ingredients
5
large egg whites
2 ½
cups granulated sugar
4
cups almond flour
2
teaspoons ground cinnamon
¼ cup
light rum
2
tablespoons manteca (soft lard), at room temperature
¼ cup
confectioners’ sugar for dusting
Procedure
Put
the egg whites in the bowl of a standing mixer, set the bowl over a pot of hot
water, and whisk until they are at room temperature. Add about one-third of the
sugar to the bowl and attach the bowl to the mixer stand. Using the whisk
attachment, beat at medium speed for 4 minutes. Add another one-third
of the sugar and whisk for 4 minutes. Add the remaining sugar and whisk for an
additional 2 minutes, or until the whites form stiff peaks.
Remove
the bowl from the mixer and, using a large rubber spatula, fold in the almond
flour, the cinnamon, and the rum, working gently from the bottom of the bowl to
the top. When the flour is fully incorporated, add the lard and continue to
fold just until it is incorporated.
Line
two or more baking sheets with parchment paper.
Transfer
the dough to a pastry bag fitted with a 1⁄4-inch plain tip. Pipe 1-inch
round cookies that are about 1⁄4 inch high onto the lined
baking sheets, leaving 2 inches of space between them. Moisten your finger and
make an indentation that looks like a fava bean in the center of each cookie. Dust
the cookies with confectioners’ sugar and let stand, uncovered, in a well-ventilated
area for 45 minutes. The tops will form a slight crust.
Position
the racks in the center and lower third of the oven and preheat the oven to 350°F.
