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Photographed recipe: how to prepare the Bread of Dead  , Pane dei Morti, Italian traditional recipe for  All Souls Day and Halloween

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

soak raisins/sultana in tepid water
pestle the biscuits until a coarse powder
do not mush
by using a mortar the powder will remain coarse
add the potato flour and stir well

add cocoa and stir well for blending the ingredients

add eggs
candied orange peel
raisins/sultana squeezed to dry
dried figs sliced finely
cut the butter to small cubes, let it soften for some minutes and add
knead well the dough, until the butter become melted and the candied fruit will be uniformly spread in the dough
add the spices chopped very finely and stir again
flour your hands and give to the biscuits  an oval shape, 1/5 of inch high and rather large
lay onto a baking pan, covered with oven paper (soak it before using and then  and squeeze to dry)
put into the oven at F 320 (C 160)
sprinkle with sugar powder as soon as taken from the oven
they combine very well with hot chocolate, coffee, liquors and sweet wines

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