Can a tiny almond cookie change the way you think about holiday baking? We think so. These small Italian cookies blend bright lemon zest and warm cinnamon for a surprising, homey flavor.
We’ll walk you through a clear, home-friendly recipe that uses simple pantry staples like almonds, flour, sugar, and a splash of liquor or vanilla. The method is basic: grind nuts, mix, shape small balls, and bake in a standard oven.
In about 35 minutes total, you’ll have tender, slightly golden cookies ready for coffee or gifting. We keep steps short and cues obvious so you know the right time and doneness signs.
Why try this? These italian cookies are plant-forward, pantry-friendly, and easy to make ahead. By the end of this piece, you’ll feel confident to bake a batch and share a little Italian food tradition at your table.
What fave dei morti are and why we bake them in early November
These tiny, bean-shaped cookies carry a surprisingly deep story tied to autumn remembrance. The name translates to a phrase that links baked sweets to the idea of the dead, and the shape recalls small fava beans.
In ancient Rome people believed souls lived in black fava beans, so beans played a role in funeral rites. Over time that symbolism moved into home kitchens as simple, symbolic cookies. Bakers shaped each piece to look like a little bean to honor memory.
We bake them around 1st November and november 2nd for All Saints’ Day and All Souls’ Day. Families share the treats at church and at home as part of quiet remembrance.
Regional roots: The custom is strong in central italy, from Rome to Puglia, with local twists.
Historical note: pellegrino artusi recorded three recipes in the 19th century, including an almond-and-egg-white version.
Variations: Some places favor almonds, others pine nuts; Venice adds color with Alchermes or cocoa for festive display.
Knowing the story helps you bake with intention. These modest sweets link food, memory, and place in one small bite.
Ingredients for authentic Italian cookies with lemon zest and cinnamon
A handful of nuts, simple dry goods, and bright lemon zest create the backbone of this traditional cookie. Start by gathering blanched, finely ground almonds, icing sugar or a fine granulated option, and either 00 flour or a good all-purpose flour.
Core items:
Finely ground almonds for body and tender bite
Sugar for sweetness and structure
Egg or egg yolks to bind the dough
Lemon zest for lift and a pinch of cinnamon powder for warmth
Optional boosters: Try pine nuts ground into the mix for depth, a splash of rum or grappa for aroma, a little butter for richness, or cocoa/Alchermes for color.
Choose 00 flour for a silkier crumb or all-purpose if that’s what you have. Almonds give a softer, classic texture; pine nuts tend to make a slightly firmer, nuttier bite—common in Venetian versions.
Note Artusi’s three recipes: the “più fine” uses only ground almonds, powdered sugar, and egg whites for a delicate result. We also like a few drops of orange blossom water if you enjoy floral notes.
Fave dei morti step-by-step: from dough to cookies in about 35 minutes
Ready to turn ground nuts into tender cookies? We’ll walk you through each short step so you finish in about 35 minutes. Keep your tools close and focus on small moves for best results.
Prep the nuts
Pulse almonds in a food processor until sandy. Stop before the mix releases oil; pine nuts can get greasy fast.
Mix and knead
Combine ground nuts, sifted sugar, and spices. Add flour and lemon zest so everything distributes evenly.
Whisk eggs (and optional rum), make a well, and bring together. Knead briefly until the dough is smooth and soft to the touch.
Shape, bake, and finish
Roll dough into logs and cut small pieces. Roll into 3/4–1" balls with light hands.
Arrange on a parchment-lined baking sheet; cookies won’t spread much.
Preheat the oven to 350–356°F and bake minutes — about 15 minutes — until edges are lightly golden.
Let cool a few minutes, then transfer to a rack so they set and look like tiny fava beans.
Step | Time | Outcome |
|---|---|---|
Grinding nuts in processor | 3–4 minutes | Fine, sand-like texture |
Mixing and kneading dough | 5–7 minutes | Dough smooth and cohesive |
Shaping and arranging on baking sheet | 5 minutes | Uniform balls, ready to bake |
Baking and cooling | 15–20 minutes | Lightly golden edges; set shape |
Pro tips for perfect texture, size, and that classic look
Watch the way the dough moves under your hands; it tells you exactly what to do next. Small cues make shaping and baking simpler. Keep steps short and trust your touch.
Hands-on cues
Feel the dough: it should be soft and moldable, not wet. If sticky, chill briefly or lightly dust and add flour until it holds.
Keep the size petite—think classic fava beans. Roll small balls with gentle hands and press just enough to form a slight dome.
Troubleshooting on the fly
If the mix turns oily from the processor, pause and chill; quick pulses work better than long runs in a food processor.
Too soft? Chill 10 minutes. Too dry? Add 1 tsp liquid (water or liquor) and knead briefly.
Adjust rack placement and test at bake minutes 13–15. Use the center for even browning; your oven may run hot or cool.
Quick note: For background on related traditions, see our short guide to ossa di morto cookies.
Serving, storing, and make-ahead ideas for Italian cookies
Here’s how to serve, store, and plan ahead so these small cookies travel well and taste better over time.
How Italians enjoy them: Pair with hot espresso after dinner or dip in a small glass of sweet wine like Recioto or Soave. Some prefer a shot of grappa for a bracing finish. For a bright note, offer lemon wedges or a light dusting of sugar at the table.
Make ahead, freezing, and storing
Cool completely — let cool at least a few minutes after baking so the crumb sets and the surface stays smooth.
Store at room temperature in an airtight tin for 3–4 days; flavors deepen by day two. To freeze, shape unbaked balls on a tray, freeze solid, then bag for up to 2 months. Bake from frozen and add a couple of minutes to the bake minutes.
Nutrition notes and portion ideas
A standard batch makes about 30 petite cookies; plan 2–3 per person when serving with other sweets. Many versions use almonds, but Venice favors pine and pine nuts for a crunchier bite.
Travel tip: Pack in a shallow tin with parchment to protect the shape of the beans-like balls.
Gifting: A small tin of cookies feels festive and travels well around the holiday.
Celebrate the season and bake fave dei morti today
Turn simple almonds, flour, and lemon zest into a meaningful ritual this November. Bake a small batch between 1st November and November 2nd to honor the moment with bright lemon and warm cinnamon.
Use a food processor for quick pulses, then shape the dough with your hands. Cut small pieces and roll gentle, fava-bean size balls so they bake evenly on a baking sheet.
Slide the tray into a preheated oven for the few minutes the recipe calls for. Let cool briefly, then share on a simple plate or tuck into gift tins.
Try Artusi’s egg whites version or swap in pine nuts for a regional twist. These cookies are fast, fragrant, and rooted in Central Italy food tradition.
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