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Fave dei Morti (traditional Italian cookies
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.
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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

Use finely ground almonds or almond flour for the best texture; coarser almonds will make the cookies crumbly.
Do not overwork the dough. Mix just until combined to keep the cookies tender rather than dense.
Chill the dough briefly if it feels too soft—this makes shaping easier and helps the cookies hold their form.
Lemon zest should be finely grated and added lightly; it should enhance the almonds, not overpower them.
Alcohol is optional. A small splash of grappa, rum, or anise liqueur adds aroma but can be omitted without affecting structure.
Bake gently, not too dark. Fave dei Morti should remain pale with only light golden edges.
Flavor improves with time. These cookies taste even better after a day, once the almond aroma fully develops.