In Sicily, November 2nd is more than a day of remembrance. It’s a beautiful tradition filled with family memories, childhood excitement, and sweets passed down through generations.
Long before Halloween became popular in Italy, Sicilian children eagerly awaited La Festa dei Morti (All Souls’ Day).
According to tradition, departed loved ones would return during the night, leaving gifts, toys, and traditional sweets for the children who had behaved well.
Among these treasured treats are Ossa di Morto, also known as Pasta Garofanata, traditional Sicilian cookies shaped like little bones.
Made with just a handful of simple ingredients, these unusual cookies have a wonderfully distinctive texture: a firm, pale, clove-scented top resting on a thin, crunchy, caramelized sugar base.
The secret?
The shaped dough must dry for several days before baking. This old-fashioned technique creates the characteristic two-layer appearance that makes these Sicilian cookies so special.
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Recipe Information
Ingredients
2 1/2 cups (300 g) cake flour
1 1/2 cups (300 g) granulated sugar
2 1/2 teaspoons (6 g) ground cloves
1/2 teaspoon ground cinnamon
5 tablespoons (75 ml) water
A little additional flour for dusting
Instructions
Step 1 – Prepare the Sugar Syrup
In a small saucepan, combine the granulated sugar and water.
Warm over low heat, stirring continuously with a wooden spoon.
The sugar will not dissolve completely because of the small amount of water. This is perfectly normal.
Important: Do not allow the mixture to boil. You only need to warm it enough to form a thick, grainy syrup.
Step 2 – Make the Clove-Spiced Dough
Place the cake flour, ground cloves, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment.
Mix briefly to distribute the spices evenly.
With the mixer running on low speed, slowly pour in the warm sugar mixture.
Continue mixing until the ingredients come together into a thick dough.
Step 3 – Warm the Dough
Transfer the dough to a heavy-bottomed saucepan.
Place over very low heat for just a few seconds, stirring constantly with a wooden spoon.
The goal is to obtain a soft, workable dough, not to cook it.
Remove from the heat immediately.
Step 4 – Shape the Cookies
Transfer the warm dough to a lightly floured work surface.
Divide it into several portions and roll each portion into a thick rope, approximately 3/4 inch (2 cm) in diameter.
Cut the ropes into pieces approximately 1 1/2–2 inches (4–5 cm) long.
Gently shape each piece to resemble a small bone, slightly widening or pinching the ends.
Arrange the cookies on a tray, leaving a little space between them.
Step 5 – Let the Cookies Dry
Cover the shaped cookies loosely with a clean, lightweight kitchen cloth.
Leave them at room temperature in a dry, well-ventilated place for 3–4 days.
During this time, the exposed surfaces should become firm, dry, and slightly whitish.
This drying process is essential. It helps produce the characteristic contrast between the pale upper layer and the caramelized base.
Do not refrigerate the cookies during this stage.
Step 6 – Bake the Ossa di Morto
Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper that has been lightly dampened and thoroughly wrung out.
Arrange the dried cookies on the baking sheet, leaving generous space between them.
Bake for 10–15 minutes, watching carefully.
As the cookies bake, some of the sugar should melt and caramelize beneath the dried upper layer, forming a thin, crunchy base.
The tops should remain relatively pale while the bottoms become golden brown.
Step 7 – Cool Completely
Remove the cookies from the oven and allow them to cool completely on the baking sheet.
Do not attempt to remove them while they are hot, because the caramelized sugar will still be soft and sticky.
Once fully cooled, the sugar base will harden and become crisp.
Your traditional Sicilian Ossa di Morto cookies are ready!
Nonna’s Tips for Perfect Ossa di Morto
1. Never skip the drying process. The dough must develop a firm outer crust before baking. Without it, the cookies may spread instead of forming their characteristic two-layer structure.
2. Use freshly ground cloves. Cloves are the defining ingredient in Pasta Garofanata. Their intense fragrance is what makes these traditional cookies so recognizable.
3. Avoid boiling the sugar mixture. The traditional preparation calls for gently warming the sugar and water, not making a fully dissolved sugar syrup.
4. Give the cookies plenty of room. The caramelized base may spread during baking, so spacing is important.
5. Don’t overbake. The sugar should become golden brown, not dark or bitter.
6. Expect a very firm cookie. Traditional Ossa di Morto are deliberately hard and crunchy. They are not soft, chewy cookies.
How to Store Ossa di Morto Cookies
Once completely cooled, store the cookies in an airtight container in a cool, dry place.
They should remain enjoyable for up to two weeks when properly stored away from humidity.
Avoid storing them in the refrigerator because moisture can soften the caramelized base.
These cookies are perfect for preparing in advance for the traditional November celebrations.
The Sicilian Tradition of La Festa dei Morti
For generations, November 2nd has held a special place in Sicilian family life.
According to popular tradition, during the night between November 1st and 2nd, departed family members would return to visit their loved ones and leave gifts for the children.
The following morning, excited children searched their homes for the presents hidden by their parents.
Alongside small toys, they often discovered baskets filled with traditional Sicilian sweets, including Frutta Martorana (colorful marzipan fruits), Pupi di Zucchero (decorated sugar figures), and Ossa di Morto.
Although their bone-like appearance may seem unusual, these cookies carry a beautiful meaning.
They symbolize remembrance, affection, and the enduring connection between generations.
And just like so many traditional Italian recipes, they remind us that food is never simply food. It is family, history, and the memories we keep alive.
Nutrition Facts
Estimated nutritional values per cookie, based on a yield of 30 cookies. Actual values may vary according to ingredient brands and cookie size.
| Nutrient | Amount per cookie |
|---|---|
| Calories | 77 kcal |
| Total Fat | 0.1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Total Carbohydrates | 18 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 10 g |
| Protein | 1 g |
Frequently Asked Questions
Why do Ossa di Morto cookies need to dry for several days?
The drying period creates a firm outer crust while allowing the sugar-rich interior to behave differently during baking. This is essential for developing the distinctive pale top and caramelized bottom.
Can I make Ossa di Morto without a stand mixer?
Yes. You can combine the ingredients in a large bowl using a sturdy wooden spoon. The dough will be fairly stiff, so mixing it by hand requires a little effort.
Can I reduce the amount of sugar?
Reducing the sugar substantially is not recommended. Sugar is responsible not only for sweetness but also for the characteristic caramelized base and texture.
Are Ossa di Morto the same as Halloween cookies?
No. Although they resemble little bones, Ossa di Morto belong to Sicily’s traditional All Souls’ Day celebrations. Their cultural history is separate from modern Halloween customs.
Why are these cookies so hard?
Their firm texture is intentional. Traditional Ossa di Morto are dry, crunchy cookies, meant to keep well and often enjoyed alongside coffee.
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