Fave dei Morti: Traditional Italian Cookies for All Souls’ Day

As October ends and golden leaves hit the ground, Italian kitchens come alive. The air fills with the warm scent of almonds, sugar, and spices. That’s the sign: Fave dei Morti season is here.

These small, round almond cookies might sound eerie, Fave dei Morti means “beans of the dead”, but don’t be fooled. They’re soft, sweet, and full of flavor. Think cinnamon, lemon zest, maybe even a splash of amaretto. Baked with care, they honor loved ones who’ve passed.

The tradition goes way back. In ancient Rome, fava beans weren’t just food, they were sacred. Romans believed the beans held souls. During funerals, they offered them as a bridge between the living and the dead. Over time, real beans gave way to symbolic cookies. Same shape, sweeter meaning.

Fava dei morti

You’ll find versions of these cookies all over Italy. Some use pine nuts instead of almonds. Others add spices or booze. In central Italy, they’re dusted with cinnamon. In Venice, they come in soft pinks and whites. Up north, they’re denser, richer, with a hit of rum or grappa.

But no matter where they’re from, each cookie tells the same story: remembrance, family, and the deep roots of tradition.

Fave dei Morti—literally “beans of the dead” are traditional Italian cookies with a name that might surprise you. Despite what it suggests, these treats contain no beans at all. Instead, they’re made with ground almonds, sugar, egg whites, and often flavored with cinnamon, lemon zest, or a touch of liqueur like amaretto or rum. You’ll start seeing them in Italian bakeries and homes from mid-October through early November, especially around All Saints’ Day (November 1) and All Souls’ Day (November 2).
This time of year holds deep cultural and spiritual meaning in Italy. Families bake or buy Fave dei Morti not just as a seasonal snack, but as a way to honor the memory of loved ones who have passed.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups blanched almonds or almond flour
  • ½ cup granulated sugar
  • 2 cup all-purpose flour
  • 2 large eggs
  • 4 Tbsp butter
  • 2 tsp ground cinnamon
  • 2 shots rum

Instructions
 

  1. Preheat oven to 350°F. Grind the almonds and sugar together using a grinder until they form a fine powder. After achieving the desired consistency, add the egg and butter to the mixture and combine well. Then, gradually incorporate the flour into the mixture.
  2. Lastly, incorporate the lemon zest, cinnamon and amaretto or grappa into the dough mixture. Once combined, set the dough aside in the refrigerator for a duration of 15 minutes.
  3. Shape the dough into a loaf, ensuring that it has a slightly sticky texture without being overly soft. Once formed, divide the dough into three equal parts.
  4. Incorporate Cocoa powder and liqueur into one part of the dough, and in another part, add red or green food coloring and liqueur. Mix each ingredient thoroughly into its respective portion of the dough. By doing so, you will create fava dei morti cookies in different colors.
  5. Take small portions of the dough and roll them into small balls. Place the formed balls onto a baking tray, ensuring they are evenly spaced apart.
  6. Bake the cookies in the preheated oven for approximately 15-20 minutes, or until they reach a stage where they start to exhibit a light golden brown color. Once baked, carefully transfer the cookies from the baking tray to wire cooling racks to cool down.

Notes

Don’t Overbake
These cookies should stay slightly soft inside or just crisp, not hard. Remove them from the oven when the edges are lightly golden and the tops are set but pale.
Storage

Store in an airtight tin or container—preferably metal or glass. Avoid plastic, if possible, as it can soften the cookies too much. Keep at room temperature, away from sunlight and heat (e.g., pantry or cupboard). Place parchment paper between layers to prevent sticking or breaking. (Up to 7 days)

Cool Completely before freezing. Wrap in wax or parchment paper, Then inside a freezer-safe container or zip lock bag. (Up to 2 months)

Thawing: Let sit at room temp for 15–20 minutes. Optional: Reheat at 275°F (135°C) for 5–6 minutes to restore light crispness