Authentic Pan dei Morti Recipe: Italian Sweet Biscuits with Vin Santo and Spices

Pan dei Morti: Traditional Italian Sweet Biscuits Recipe

Category: Desserts
Serving Size: 16 pieces

Ingredients:

Instructions:

1. Prep the Raisins: Start by rinsing the raisins under cold water and then soaking them in a small bowl with warm water. Alternatively, for a more flavorful twist, soak the raisins directly in the Vin Santo (sweet wine) specified in the recipe. This will give them an extra rich taste that complements the sweetness of the biscuits.

2. Crush the Biscuits and Amaretti: Using a food processor or mixer, add the plain biscuits, amaretti, and savoiardi (ladyfingers). If your food processor isn’t large enough, you may need to process them in batches. Pulse until the biscuits are finely ground into crumbs. Transfer the crumb mixture into a large mixing bowl.

3. Process the Almonds: Place the almonds in the same food processor and pulse them until finely ground, resembling almond flour. Add the almond flour to the bowl with the crushed biscuits.

4. Blend the Figs: Chop the dried figs into small pieces, then add them to the food processor and pulse until finely chopped. Add these to the mixing bowl with the other ingredients.

5. Add Dry Ingredients: Into the bowl, add the granulated sugar, 00 flour, unsweetened cocoa powder, a pinch of nutmeg, and ground cinnamon. Stir all the dry ingredients together to ensure they’re evenly distributed.

6. Drain and Add the Raisins: Once the raisins have finished soaking, drain them thoroughly and gently squeeze out any excess liquid. Add the raisins to the mixture, ensuring they’re evenly spread throughout.

7. Incorporate the Baking Powder and Vin Santo: Sift the baking powder into the mixture and pour in the Vin Santo (or sweet wine). Begin mixing the dough with your hands, a spatula, or a wooden spoon until everything is well combined. The dough should be a bit crumbly but manageable.

8. Shape the Biscuits: Divide the dough into small portions and shape each piece into a slightly elongated oval shape, about 12-15 cm in length and 5-6 cm in width. The biscuits should be about 1 cm thick. Try to avoid adding extra flour during this step to maintain the dough’s texture.

9. Prepare the Baking Tray: Line a baking sheet or tray with parchment paper. Carefully place the shaped dough pieces onto the tray, ensuring there’s a small gap between each one as they will expand slightly during baking.

10. Bake: Preheat the oven to 180°C (350°F) and bake the biscuits for about 25 minutes or until they’re golden brown and firm to the touch.

11. Dust with Powdered Sugar: Once the Pan dei Morti biscuits have finished baking, remove them from the oven and let them cool for a few minutes. While they’re still warm, dust them generously with powdered sugar for that traditional finish.

Serving Suggestions:
Serve these aromatic and flavorful Pan dei Morti biscuits alongside a cup of tea, coffee, or Vin Santo for a truly authentic Italian dessert experience. They’re perfect for special occasions such as All Souls’ Day, Christmas, or any time you want a rich, festive treat.

Nutritional Information (Per Biscuit):

Tips:

• Alcohol Substitution: If you prefer not to use Vin Santo or any other alcoholic beverage, you can substitute with grape juice or water.
• Storage: Store the Pan dei Morti in an airtight container at room temperature for up to a week. They actually improve in flavor after a day or two, allowing the spices and dried fruit to meld together.

This Pan dei Morti recipe brings the essence of Italian tradition right into your kitchen, offering a rich combination of textures and flavors with a perfect balance of sweetness and spice. Whether you’re baking for a holiday or simply indulging in a classic Italian treat, these biscuits are sure to impress. Enjoy!