A repost of a popular video I made a few years back to show how they celebrate November 2 in Umbria.
These almond biscuits from Umbria are traditionally served on November 2, the feast of All Souls day, hence the name which means beans of the dead.
Fave dei Morti
Ingredients
250g (2 2./3 cups) ground almonds
250g (1 1/8 cups) granulated sugar
175g (1 1/4 cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 lemon zest
1 egg
10g (2/3 tablespoon) butter, melted
3 egg whites
Method
- Mix the almonds, sugar, flour, bicarbonate of soda, cinnamon, and lemon zest together in a bowl.
- Add the egg and melted butter and stir to combine.
- Whisk the egg whites to stiff peaks and then combine with the rest of the ingredients to make a dough.
- Knead the dough until it becomes firm.
- Shape the dough into bean shapes and place on a baking tray.
- Bake at 150–160°C (300–320°C) for 25 minutes. Leave to cool completely before serving.
Thank you Luca. Your demonstration was very easy to follow. Robin and Yvonne
Your demonstration was very easy to follow. Thank you.
Thank you! I’m glad you liked it. Hopefully I will get even better at it over the next weeks and months.
Very interesting variety of le fave, thank you for the recipe! Our Venetian fave are made of pinoli – pine nuts exclusively. We call the fave made from ground almonds “le favette triestine”. November is a delicious month!
I remember venetian fave made from pine nuts from my childhood. I haven’t had them for many years. The Umbrian ones are lovely but are so varied even across Umbria. November, December, January … months made for eating sweet things by the fire. My favourite time of year 🙂
I also love these winter months, there are so many delicious dishes to make and taste. Fave – both Venetian and the triestine – are amongst my favorites 🙂