Season: Autumn
Ingredients
300 g of almonds
50 g of pine nuts
150 g of white spelt flour
150g of icing sugar
Grated peel of 1 lemon
1 teaspoon of Fruit Masala Virya®
2 egg yolks + 1 whole egg
1 tablespoon of grappa (brandy) (optional)
Method
Chop the almonds finely in a blender making sure not to overheat them and then follow with the pine nuts.
In a bowl, beat the egg yolks with grappa.
On a pastry board, place the flour, the powdered almonds and the pine nuts and the sugar. Mix the powder with your hands forming a heap in the center. Add the grated lemon zest, the Fruit Masala Virya® and in a hole in the centre the well beaten eggs with grappa. Knead with your hands until you have a compact and moldable dough. Cut a piece of dough at a time, to obtain a ‘sausage’ of about 1 cm diameter, then divide it into large pieces of 1 cm as well. Shape the pieces with your hands by giving them a round shape and proceed until you run out of the dough. Arrange the balls on a baking tray lined with baking paper and bake at 180 degrees for 15 minutes: they should just be golden on the surface, but not too coloured. Remove from the oven and leave the cookies to cool.
Offer it to your guests and also to those who you do not see!
The ‘Beans of the dead’ can be kept in a tin box or in a glass jar for a few days.
