Pane dei Morti from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Pane dei morti (‘bread of the dead’), is served on 2 November, which is known as All Souls’ Day. It’s typically served with the dessert wine yin santo. Traditionally these loaves are made at...
Ingredients
- 250 g amaretti (purchased)
- 150 g caster sugar
- 125 g 00 flour, sifted, plus extra for dusting
- 60 g sultanas, soaked in warm water for 15 minutes
- ¼ cup (25 g) cocoa powder
- 65 g dried figs, sliced
- pure icing sugar, for dusting
- 3 egg whites
- 50 g ground almonds
- ¼ teaspoon ground cinnamon, plus extra to serve
More Like This
:max_bytes(150000):strip_icc()/7224pan-de-muertos-mexican-bread-of-the-deadKim4x2-6d5cf449d00c499db1f5ea800ec4b738.jpg)
Pan de Muertos (Mexican Bread of the Dead) Recipe
allrecipes.com
Pan de los Muertos Recipe - QueRicaVida.com
quericavida.com
Pan De Muerto – Seed 2 Need – Organic Growing
seed2need.me
Pan de Muerto (Mexican Day of the Dead Bread) Recipe
tasteofhome.com
Traditional November Bones
cheat.mt
Recipe: Andaz Mayakoba’s Pan de Muerto - Recipes
countryandtownhouse.com
Pan de Muerto
sietefoods.com
Pan de Muerto (Bread of the Dead) | C&H® Sugar
chsugar.com