Ossi di Morto, is there a better way to remember Montalcino?
The Ossi di morto biscuits are delicious dry biscuits made with egg whites and almonds. These are from Montalcino where Brunello and gravediggers can be found
Ossi-di-morto biscuits
THE STORY BEHIND A NICKNAME
The nick name beccamorti (gravediggers) has been given to the Montalcino population in 1260 when they went to the Montaperti so slowly that when they got there the battle was over, and the Sienese, winning side, punished them, forcing them to bury all of the dead. And there were so many corpses that Dante said that their blood coloured the Arbia river red. An historic episode of which we cannot be proud which though later was cancelled through great demonstrations of courage in the centuries that followed when Montalcino defended its independence for so long that it remained the last free city in Italy(1559).
The Ossi di Morto biscuits (literally translated dead man’s bones) refer to the battle of Montaperti? Nobody knows.
In the past the Ossi di morto biscuits were in the glass containers in the Montalcino cupboards all year long. These used to be what was baked for last in the brick-ovens by the farmers after the bread, the tarts and cakes, together with the meringues made with egg whites and sugar.
So that’s what ossi di morto from Montalcino are, simple biscuits to be made at home that accompany very well Vin Santo from Fattoria del Colle.
INGREDIENTS FOR OSSI DI MORTO
Ingredients for 4 people:
Ossi-di-morto- egg whites addition
100g of flour, 300g of sugar,200 g of almonds, 3 egg whites, 1 lemon, extra virgin olive oil
PREPARATION
parboil the almonds and peel them. Chop half of them roughly then add the flour, sugar, grated lemon rind and the beaten stiff egg whites. Mix gently with a fork from the bottom to the top so as not to deflate the egg whites. In the end the mixture will be quite consistent to which you will five a cylindrical shape. Slice so as to form discs to put on a greased baking tray. Bake at180°Cfor 30 minutes. They will be ready when the surface is a nice amber colour.
Serve once cold and keep in tins so that they do not lose their crispness.