These Italian Ossa da Mordere gluten free sweet biscotti cookies are scary good. I don’t know where they’ve been all my life, but on Halloween it sure is nice to have an occasion to make them!
Let me tell you a little about how I first learned of these delicious “Bones to Bite.”
Have I mentioned that I have a love/hate relationship with Facebook? (It may seem like a disjointed segue, but follow me for a moment.) I was long a reluctant Facebooker.
I’m one of those who likes my private life to be private. I don’t need to know if one of my friends walked her dog; to be honest, I don’t really have time to hear about anyone walking their dog (sorry!). I like face-to-face relationships, but modern life doesn’t allow for that like it used to. And don’t even get me started on politics and misinformation on Facebook – oy! Please don’t go to Facebook for news, people! Ok, back to recipes.
But … when it comes to living gluten free, Facebook can be a really great resource. I have met so many wonderful people through this network, and I have been able to help people all over the world find resources, ingredients, recipes and even doctors via Facebook conversations. (Now for the real segue ….)
So it was that a reader posted on my Facebook page that she had made “Bones of the Dead … with Jules … and they are terrific! Thanks!” Translation: she had used my gfJules Gluten-Free All Purpose Flour in a traditional wheat flour recipe to make Ossa de Mordere — “Bones to Bite” Cookies — and they were terrific!
Note that in different regions of Italy, these biscotti are called different things: ossi di morto, ossi da morto, Ossa di Morto, Ossi dei Morti. They are all enjoyed on All Soul’s Day (November 2) the day after All Saint’s Day. The name is descriptive of both the day these cookies are served and of the blanched, bone-like appearance of the dry, crunchy cookies.
So naturally, I asked for the recipe.
I was so intrigued. The recipe (and the fascinating history behind it) had sucked me in. Sugar and spices with whipped egg whites and almonds … it sounded right up my cookie alley, that’s for sure.
So ladies & gents, I give you the traditional Italian Ossa de Mordere gluten free Sweet Biscotti Cookie recipe shared by Bernice F. on my Facebook page.
It’s a recipe you may recognize, as it’s not far off from any wheat version you might find — although I did change it a little from Bernice’s version.
I have to say that I think I now know why these have been made in conjunction with modern-day Halloween, since they’re scary good. You’re probably going to want to find some friends to whom you can gift these bones, lest you find yourself late at night, munching on yet another cookie bone, writing a recipe for your blog … er … I mean, answering emails.
These are seriously addictive. Don’t say I didn’t warn you. They’re scary good. Really. Scary.
Gluten Free Ossa da Mordere Biscotti Recipe
Italian Ossa da Mordere Sweet Biscotti Cookies
Sweet Italian Biscotti Cookies in the spookiest of Halloween shapes -- Ossa da Mordere. Gluten Free Bones to Bite are irresistibly delicious and oh-so-perfect for any Halloween party!
Ingredients
- 3 large egg whites, room temperature
- 1 1/2 cups granulated cane sugar
- 1 tsp. ground cinnamon
- 1 tsp. grated lemon zest or dried lemon peel
- 1/2 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 3/4 cup (236 gr) gfJules Gluten Free All Purpose Flour
- 1 1/2 cups (6.3 ounces; 180 gr) coarsely chopped raw almonds
- Confectioner’s sugar
Instructions
Preheat oven to 350° F (static).
Prepare 2 baking sheets by lining with parchment paper.
Whip the egg whites until foamy, but not stiff. Add sugar, cinnamon, lemon zest, baking powder, nutmeg and cloves. Beat until integrated. Process almonds by chopping to a coarse texture. Add gfJules™ Gluten Free All Purpose Flour and chopped almonds and integrate into the egg mixture.
Scoop 1-2 tablespoons of dough into your hands and form into small 1/2 inch wide, 3 inch long finger-shaped sticks. Roll in confectioner’s sugar and press your fingertip into the end of each, forming a “U” shape for the ends of the bones. Lay onto prepared baking sheets, 2 inches apart.
Bake for 20 minutes, then transfer to a wire rack to cool. Sprinkle confectioner’s sugar over each bone cookie when cooling to make the cookies whiter — like bones.
Once cooled, serve or seal in zip-top bags or rubber-sealed containers to keep crisp and fresh. Finished cookies should be crispy on the outside and chewy with a spicy crumb on the inside … delicious on their own, or dunked in coffee, like biscotti (or in sweet Italian wine??!).
Yield: approximately 12 large bone cookies.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 142Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 35mgCarbohydrates 35gFiber 0gSugar 35gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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I love gluten free anything, yet want to know if Stevia, Monkfruit, or other all natural alternative sweeteners can be used instead of sugar?
If so, please provide measurements.
Blessings,
Linda
Hi Linda, I’ve found that baking versions of sugar substitutes like Monkfruit and Stevia work pretty well in most of my recipes. So if a product like Monkfruit is described as a 1:1 for granulated sugar in baking, it should work just fine.
~jules
I’ve made these several times to go with my coffee. The only change is not to roll in powdered surgery the second time. Makes them a bit too sweet for me. Otherwise they r delicious
I’m so glad you love them as biscotti, Fran! And you’ve adapted them to suit your taste, sweetness-wise. Sounds like a great way to try them if you don’t need to make them look so much like “bones” 🙂
~jules
Such a unique recipe! I can easily make it vegan as well. I am excited to try them.
Biscotti is the best! I’m glad you’re interested in trying this recipe even though the Day of the Dead has past. The cookies don’t have to be shaped as bones to still be delicious!
~jules
I was looking at a “bone” meringue recipe yesterday, but your cookies sound way more tasty.
Didn’t know anyone else would ever be searching for bone meringues, Alisa! LOL We have so much in common!
~jules
These were commonly made in my hometown. Most of the women put the cookies, when they were still slightly warm, in a paper bag with confectioner’s sugar and shook the bag to be sure they were really coated and looked like bones. Just FYI. Nice to see this recipe!
Oooh good idea, MaryEllen! Thanks for sharing – I’ll try that next time I make them! Where did you grow up? Sounds like a place I’d love if these were common there! 🙂
~jules
Hi Jules! These were delicious! But, mine didn’t look like the picture – they were very “meringue-y” (flattened, lighter, with crispy outside, slightly chewy inside)??
My family and I enjoyed them very much, but not sure what I did wrong? Followed recipe exactly, not sure if it was the egg whites?
Hi Jen – so glad your family enjoyed these fun cookies! Not sure why they would have turned out differently from what’s pictured unless you used another gluten free flour blend or made any other substitutions?
~jules
No, it was my Jules flour (always 🙂 But, I’m thinking it was the egg whites. Not frothy enough, too creamy still? Believe me, we’ll try them again!
Well keep me posted, Jen. Now you have me curious!!!
~jules
Hi Jules! Can I make these with a corn free flour! I love your flour but I have had to go corn free. These look amazing!!! Thanks in advance for reading my comment and answering as best as possible. I don’t buy any other brand for the family other than your flour! It’s just me who needs corn free! ?
Hi Kathleen, for corn-free you could make your own blend (see the end of this article for guidelines) or use Better Batter Flour. My understanding with that flour though, is that you need to add more liquids to get the moisture ratio to work well, so be aware of that in this recipe and perhaps add more liquid if you need it to get the dough to hold together. Happy Halloween!!!
~jules
Made these last night and don’t have many left! The crunch of the outside and chewy inside is perfect! I left out the lemon zest only b/c I didn’t have a lemon on hand and I used chopped pecans from my pecan trees instead of almonds. I am definately going to dip the ends in chocolate on my next batch…THANKS for the GREAT RECIPE!
Amy – fantastic! So glad your subs worked. I really love this recipe too!!!
This is a brilliant recipe – thank you! They were great as a treat for Halloween & definitely something to make again. The mix made a good amount also.
So glad you loved the recipe Gill! I’m definitely bookmarking it for me, as well! I couldn’t stop eating them!
I made these today in honor of the Day of the Dead and they were so easy and fantastic! Thanks for sharing the recipe!
Gypsi – so glad you loved them! Ours were gone too soon … I might have to make more!
Made these to bring to work on Halloween. They are really good. A bit more work than I am used to but worth it. They turned out really nice.
Shirley, so glad they were a hit!
Jules, I would love to try your flour mix! I am an avid baker and just found out I have CD
Do you sell it retail? I live in upstate NY.
To get room temperature eggs quickly, put the whole, uncracked eggs in a small bowl and add warm water. Takes about 5 minutes for the eggs to warm up!
What a great tip!
They turned out lovely! Well done. I’m so glad you liked them. My husband made a batch and dipped the ends in chocolate — not very ‘bone-y’ but tasty!
And Dee, they should be 1/2 around and about 2 1/2″ long.
Berni – thanks for chiming in! Great recipe … I can’t stop eating them!!!!!
So you roll the dough into half-inch long finger-shaped sticks. Half-inch long? That’s pretty tiny. They don’t look that short in the photos. I don’t think I’d attempt it. Maybe half an inch thick? Please advise.
Will powdered egg whites do in this recipe? Makes short for room temperature for dem bones.
KD – if you reconstitute the egg white powder, it should work fine!
Is there any substitute for the lemon zest, or do you think I could leave it out? I have lemon juice, but am zesting impaired…. If dried lemon peel is something I can buy and keep in the spice cabinet, let me know where I should be looking.
Thanks!
Valerie – I keep dried lemon peel in my cabinet for just these moments! You can definitely leave the zest out of this recipe, or you can look in the spice aisle for dried lemon peel!
Valerie, I grated the outside of a lemon, then chopped it up further with the almonds when I ground them, and it worked wonderfully. I find that I like fresh much better than dried, and despite a few big pieces now and then, it’s worth it!
Very delicious.
Thank you.
Awesome! These will be just right for a family who likes the gory stuff to be sweet.
xo,
Shirley