Bones of the dead
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Bones of the dead

Course Dessert
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Marco Migliorini


  • 160 g of hazelnuts, shelled and peeled
  • 70 g of egg white, about 2
  • 200 g of sugar
  • 200 g of all purpose flour
  • 3 g of baking powder
  • Zest of 1/2 lemon


  • Toast the hazelnuts in a pan just until golden brown, then remove from the heat and allow to cool. Once cold, chop and grind the hazelnuts into a coarse flour.
  • Whip the egg whites with sugar and, once white and shiny, add hazelnuts, flour, baking powder and lemon zest. Knead to form a compact ball.
  • Preheat the oven to 180°C.
  • Shape the dough into loaves and cut the loaves into rectangular cookies.
  • Place the cookies on a baking tray lined with parchment paper and bake for about 12-15 minutes, until they are golden brown. Let them cool completely before removing from the parchment paper.
  • Keep the cookies in a tin box or in a jar.
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