Dolce per i Morti

“Day of the Dead” Cookies

Preparation info

  • Makes

    5 to 6 dozen

    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

One glance at the ingredients that Marzia Buontempo uses to make these crispy spice- and chocolate-laced cookies makes it easy to guess that they come from an ancient tradition. Ammonium bicarbonate, a leavening that has the side effect of promoting dryness, gives the cookies an extra crunch. You can buy it at pharmacies and from a few mail-order suppliers; see the Source Guide to Ingredients at the back of the book. You can also use the equiv