Pan dei Morti : the dry biscuit typical of the Lombard tradition, prepared to celebrate the memory of the deceased on November 1st and 2nd. Made with dried fruits, cocoa, wine and spices, this dessert symbolizes the link between generations and the warmth of home.

Origin of Pan dei Morti

This ancient biscuit, originating from northern Italy, finds its roots in peasant traditions. It would have first been offered as a tribute to the deceased, to wish them a sweet rest and the fertility of the land. Over time, it was enriched with cocoa, white wine and almonds.

Ingredients

  • 250 g crumbled dry biscuits
  • 100g flour
  • 130 g of sugar
  • 1 tbsp. to c. vanilla yeast
  • 1 tbsp. to s. bitter cocoa
  • 50 g peeled and chopped almonds
  • 50 g chopped dried figs
  • 100 g soaked and drained raisins
  • 3 egg whites
  • Cinnamon, nutmeg, white wine (to taste)

Preparation

  1. Mix all the ingredients until you obtain a homogeneous and soft dough.
  2. Form small oval, flattened biscuits.
  3. Place them on a baking tray covered with baking paper and bake at 190°C for 30 minutes.
  4. Let cool before eating. They get better after two days!

Tasting tips

Serve the Pan dei Morti with a glass of sweet wine or strong coffee. Store them in an airtight container so that they keep their crunchy and fragrant texture.

🔗 Original source: La Cucina Italiana — Pan dei morti: the ricetta of the Lombard tradition