Ossi di Morti (Bones of the Dead)

[Mike Nolan]

These almond cookies are traditionally served the day after Halloween, often shaped like bones. I find the dough holds its shape well, so I made Halloween cookies with it.

Two versions of the dough:

Original:

2 eggs
1 1/4 cups AP flour
1 1/2 cups sugar (plus a little sanding sugar on top)
1/8 teaspoon salt
5 ounces almond meal (or ground almonds)
1 teaspoon baking soda
1 1/2 teaspoon lemon juice
1/4 teaspoon almond extract

Keto-friendlier:

2 eggs
1 1/4 cups Carbalose (King Arthur Keto Wheat Baking Mix would work, too.)
1 1/2 cups Splenda
1/8 teaspoon salt
5 ounces almond meal
1 1/2 teaspoon lemon juice
1/4 teaspoon almond extract (or maybe just a little more)

(You may have to add a tablespoon or so of water to get it to form a dough, because the low-carb baking mixes soak up more water.)

Preheat oven to 280 degrees (low heat for a longer time makes the cookies harder--like bones.)

Line baking sheets with parchment or use a silpat.

Make dough, roll out to 1/8" thick, cut into shapes, place on baking sheet. Allow a little space in between cookies but they won't spread much.

I used some yellow colored sugar as the straw on the broom (in picture below) the others just got a light sprinkling of sparkling sugar. (It adds less than a carb to a 5 gram cookie, but the sugar on top gives them a better mouth feel.)

Bake for 15-25 minutes, until bottoms are browned but not too dark. If you let them rest in the cooling oven they will firm up more without getting overbaked on the bottom. I haven't tried making them with allulose yet, so I don't know how they would bake up, allulose-based baked goods tend to be softer and brown/burn easily.

The original dough will be heavier than the low-carb one (because Splenda is so much lighter in weight), so I can't give nutritional differences because I don't know what the weight per cookie would be for the original cookie. The low-carb ones in the picture ranged in weight from about 5 grams to 20 grams and Carb Manager computes them at about 38 calories, 3.6 carbs, 2.3 net carbs for 5.5 grams of dough.

Update:

I made a batch of the sugar/flour ones, and wound up adding a lot more flour in order to get a dough that would roll out, not sure if I messed up somewhere along the line.

Wound up with cookies that were about 5.5 grams of dough each, 4.9 grams of carbs and about 29 calories.

Something seems inconsistent in the nutritional data of the two recipes, not sure what.

These were baked for 20 minutes at 280 degrees.

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[BakerAunt]

That is a lot of sugar. I'm surprised that there is more of it than the flour, although I suppose the almond flour needs to be counted in as well.

[Mike Nolan]

Almond flour is low catb but high in fat, so it's fairly high in calories.

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