Ossi di morto are dry biscuits that you can find all around Italy; their recipe varies from region to region, sometimes even from province to province. For instance, there are many versions of these biscuits in Tuscany. The Ossi di morto cookies by Pasticcerie Sinatti are enriched with flavourful, toasted almonds.

Wherever you’ll eat them, one thing is sure: as the name “Ossi di morto” (dead people’s bones) suggests, they are hard biscuits; they should be eaten slowly, perhaps sipping on a glass of good liqueur wine. The recipe is simple, with few ingredients: egg whites, sugar, almonds and flour. Pasticcerie Sinatti’s talent lies in knowing for how long they have to cook, in order to reach the perfect hard consistency.