On November 1st and 2nd, Italy celebrates All Saints’ Day and the Day of the Dead religious holidays. During this time, Italian popular traditions merge with religious customs to pay homage and remember those who have passed, through various regional customs and festivities. One of the most widespread traditions is the preparation of typical almond cookies known as fave dei morti.
- If you want to learn more about this holiday, click here: All Saints and All Souls Day in Italy
The legend behind the Fave dei Morti
Like many cherished traditions, myth and reality intertwine, creating stories that entertain children and are passed down through generations. The origin of this custom traces back to ancient Rome, where it was customary to distribute dried fava beans at funerals, believed to represent the souls of the deceased. Over time, these legumes were replaced by sweets shaped like beans, hence the name “fave dei morti,” even though fava beans are not an ingredient in the recipe.
According to tradition, on the night between November 1st and 2nd, the deceased would visit their loved ones, who would prepare these delightful treats to cheer them up.
How to prepare them traditionally
If you’re familiar with Italy, you know that every recipe has countless regional variations. The same goes for fave dei morti, which originated in Central Italy and has spread throughout the country, resulting in delicious adaptations! The main ingredient remains the almond.
This recipe is simple, rooted in popular tradition, and neither too demanding nor costly. You’ll need peeled almonds (using almond flour is an option, but it won’t yield the same result). You will also need white sugar, butter, eggs, flour, cinnamon, and lemon zest.
For a truly traditional experience, crush the almonds and sugar in a mortar, then mix in the remaining ingredients to create a soft dough.
Once ready, form small portions and shape them into the typical fava bean shape—flattened at the ends and not too thick. After shaping, bake them and enjoy the fave dei morti with your loved ones!
Regional variations
In Italy, there are numerous variations of fave dei morti, influenced by local ingredients and the creativity of residents.
In Venice, for example, the fave come in three colors: brown, peach, and cream. Originally made with pine nuts, they are now mostly made with almonds, which are more economical.
In Piedmont, these treats are known as “ossa di morto” (literally “bones of the dead”) and have a firmer texture, made only with egg yolks instead of whole eggs. This version is also common in Lombardy and the Marche region, while those typical of Parma are decorated with sugar or chocolate icing.
In Southern Italy, especially Sicily, they are typically reinterpreted to have a dry biscuit texture, sometimes flavored with cloves.
A sample recipe for Fave dei Morti
Here’s a deliciously traditional yet slightly revised recipe for you:
Ingredients:
- 300 g peeled almonds
- 50 g pine nuts
- 150 g all-purpose flour
- 150 g powdered sugar
- Zest of 1 lemon
- 5 g ground cinnamon
- 1 whole egg
- 2 egg yolks
- 15 ml grappa
Instructions:
- Crush the almonds and pine nuts in a mortar (or use a mixer).
- Mix the grappa, entire egg, and egg yolks in a separate bowl.
- Combine the sifted powdered sugar and flour with the crushed almonds and pine nuts.
- Add the cinnamon, lemon zest, egg mixture, and grappa. Mix until you achieve a smooth dough.
- Roll the dough into a log about 1 cm in diameter and cut into 1 cm pieces.
- Shape each piece into the traditional fava bean form and place them on a baking tray lined with parchment paper.
- Bake at 180°C (350°F) for 15 minutes, and your fave dei morti will be ready!
Enjoy and happy festivities!
