Fave dei Morti (Italian Almond Cookies)
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.
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.
Typical Ingredients
Almonds or Almond flour
Sugar Granulated
All-purpose flour
Eggs
Butter
Liquor – Rum or Grappa
Cinnamon or Nutmeg (optional)
Fave dei Morti are humble, almond-based cookies traditionally prepared in Italy for All Saints’ Day and All Souls’ Day. Though each region adds its own small touch, the heart of the recipe rarely changes. Ground almonds form the base, sweetened with sugar, bound with flour and eggs, and gently perfumed with lemon zest. In some versions, a splash of liqueur or a hint of spice adds depth. Simple yet deeply aromatic, these cookies carry the quiet sweetness of Italy’s November traditions.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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
