Plain Italian biscuits

    8 hours 40 minutes

    In Italian, these biscuits are called "Ossi Dei Morti" or bones of the dead. They are hard biscuits - kind of like Savoiardi in taste - that are great to dip in coffee or an affogato.

    32 people made this

    Serves: 12 

    • 3 eggs
    • 2 cups (315g) icing sugar
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder

    Preparation:20min  ›  Cook:20min  ›  Extra time:8hours resting  ›  Ready in:8hours40min 

    1. In a medium bowl, whip the eggs and sugar with an electric mixer at high speed. Mix for 6 to 10 minutes, until mixture is thick and pale. Combine the flour and baking powder together. Gradually add the flour to the egg mixture. If the dough is still sticky, you can add more flour.
    2. On a lightly floured surface, roll the dough into long log shapes, about 4cm in diameter, and as long as your baking tray. Cover with a clean towel, and let them sit out overnight.
    3. Preheat oven to 190 degrees C. Remove the rolls of dough from the baking trays and place them on a lightly floured surface. Cut into 4cm long pieces. And return them to the baking trays.
    4. Bake for 15 to 20 minutes in the preheated oven, until they are a light brown. Remove from baking trays to cool on wire racks. These biscuits can be stored for a month in an airtight container.

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    Reviews in English (25)


    This is just what I was looking for I did add 1/2 tsp double strength vanilla & 1 tsp cinnamon,which required me to add addl flour, also instead of rolling logs which was a little hard to do I made them about 1/2 inch think by 1 inch wide flat logs I used a fork to decorate. The dough was still sticky so I did roll the amount I was working with in flour. Also I found if I cut them before they dryed over night it was a much harder cookie. Thanks!  -  07 Feb 2007  (Review from Allrecipes USA and Canada)


    I made these last night,very easy recipe. The dough was sticky even after the extra cup of flour. I added a tsp of vanilla for flavor. After waiting over night I ended up blackening the bottoms of some. On the up side my 9 month old really likes them and so did the 2 year old I baby sit. So I'll make it again. I like the taste of the batter,so I was a little disappointed in the taste after cooking,but then again I was not cooking them for me,and thank God I am not teething,because those cookies live up to their name.  -  12 Feb 2002  (Review from Allrecipes USA and Canada)


    I thought that babies under a year shouldn't have egg whites? even baked...  -  22 Apr 2003  (Review from Allrecipes USA and Canada)