Dissolve the yeast in ¾ cup of room temperature water.

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

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

Mix until well amalgamated.

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

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

Preheat the oven to 150 °C (300 °F).

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.

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

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

Bake Ossa Di Morto for 15 minutes.

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

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

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