Italian ossa di morto cookies

Ossa di Morto are one of Italy’s oldest Day of the Dead traditions.

These bone-shaped cookies are prepared in several Italian regions around All Saints’ Day and All Souls’ Day, each with its own local recipe, symbolism and folklore.

The version you’ll find here comes from Treviso, in the Veneto region.

Ossa di morto cookies
Ossa di morto sugar cookies

OSSA DI MORTO TRADITIONS

Despite their unusual appearance, Ossa di Morto are not Halloween cookies.

They belong to Italy’s ancient commemorations of the dead, when families prepared special breads and sweets to remember those who had passed away.

Many Italian regions have their own version.

In Sicily, for example, Ossa di Morto become almost hollow inside during baking, creating a completely different texture.

The Treviso version remains crisp and perfect for dipping into sweet wine—or simply enjoying with coffee or milk.è

HOW TO MAKE OSSA DI MORTO COOKIES

The dough is made with simple pantry ingredients—flour, butter, sugar and yeast—but the baking process is what makes these cookies special.

After a first bake, they rest for at least twelve hours before returning to the oven, developing their characteristic dry, crisp texture.

Halloween cookies recipe from Italy: bone shaped cookies
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Italian Ossa di Morto cookies

Course cookie recipes
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 3 cups 00 flour 400 gr - 14 oz + up to 100 gr (1 cup - 3.5 oz) more to work the dough
  • 2 eggs
  • 1/2 cup sugar 100 gr - 3.5 oz
  • 1/3 cup butter 70 gr - 2.5 oz - room temperature
  • 1 tablespoon fresh baker's yeast 25 gr - 0.9 oz
  • 2 tablespoons extra virgin olive oil 20 gr - 0.7 oz
  • salt
  • water

Instructions

  1. Dissolve the yeast in ¾ cup of room temperature water.

  2. Whisk the eggs and a pinch of salt in a bowl.

  3. Place the flour in another bowl (or food processor bowl with kneading hook on). Add the butter, oil, sugar, and yeasted water. 

  4. Mix until well amalgamated.

  5. Gradually add the eggs while constantly working the dough with the mixer or your hands. You should get a smooth and elastic dough.

  6. Cover it with plastic, and let it rise for two hours in a warm spot of your house.

  7. Preheat the oven to 150 °C (300 °F).

  8. Take back the dough and work it with your hands, adding as much flour as you'll need to be able to form 10-15 cm (4-6 inches) cylinders.

  9. Place the cylinders over an oven sheet lined with baking paper. 

  10. Press the edges with your two thumbs to form a double, rounding edge. Play with your hands to get the boniest shape you can.

  11. Bake Ossa Di Morto for 15 minutes.

  12. Let them dry completely outside of the oven for at least 12 hours.

  13. Preheat the oven to 150°C (300 °F) and bake the cookies again for 15 minutes.

  14. Seems like your old-world Italian cookies are ready to be dipped and savored.

Enjoy your Ossa Di Morto cookies!

Claudia