Desserts from Italy
translated by Italian with
That of the beans of the dead is an ancient recipe, linked to the cult of the dead throughout central Italy, revived here without animal derivatives.
Mince the almonds very finely with the mixer (Artusi wanted them a little smaller than a grain of rice).
Mix the flour, the ground almonds, the cornstarch and the sugar in a bowl, mix carefully and add the oil and water.
Start to knead and add a lot of grappa that is used to obtain a mixture that can be malleable.
Shape the small oval biscuits and press them lightly in the middle with your thumb. Arrange them in a baking tray lined with parchment paper and bake at 180 ° C for about 12 minutes or until the bottom is golden brown. Let them cool before serving them.