Pan dei Morti: traditional recipe from Lombardia

Pan dei Morti: traditional recipe from Lombardia

The Pan dei Morti is a traditional Italian sweet with roots in ancient customs linked to remembering the dead, especially in Lombardy and northern Italy. Its history goes back to the Middle Ages, when it was believed that the souls of the departed returned to their homes during the night between November 1st and 2nd. To welcome them, families prepared a simple sweet bread rich in dried fruit, raisins, and spices, leaving it on the table or offering it to children and the less fortunate as a sign of memory and affection.

Over time, Pan dei Morti has become a symbol of tradition and conviviality, a dessert that combines history with the flavors of autumn and local culture. Today, it is not only prepared for All Souls’ Day, but is also rediscovered during Halloween, offering an Italian alternative to American candy and filling tables with aromas of hazelnuts, almonds, cocoa, and spices that tell centuries of tradition. Making it at home allows you to enjoy a unique dessert while celebrating an ancient connection between memory, family, and culinary heritage. 🍽️ Serves: 8 large cookies ⏲️ Time: 1 hour 🧺 Ingredients:

• 160 g mixed cookies (savoiardi, amaretti, or other plain cookies)

• 50 g peeled almonds

• 30 g dried figs

• 50 g raisins

• 85 g granulated sugar

• 40 g all-purpose flour

• 12 g unsweetened cocoa powder

• 1 tsp cinnamon

• 1/3 tsp nutmeg

• 1 tsp baking powder

• 3 egg whites

• 30 ml Marsala wine

• 30 g powdered sugar (for dusting)

🥣 Instructions:

1. Prepare the dry ingredients Grind the cookies into a fine powder. Do the same with the almonds. Soak the raisins in Marsala wine for about 10 minutes to soften them.

   
   

2. Make the dough In a large bowl, combine the ground cookies, almonds, drained raisins, sugar, spices, sifted flour with baking powder, and sifted cocoa powder. Mix with a spoon, then knead by hand until you get a uniform mixture.
   

3. Add the egg whites Beat the egg whites in a separate bowl until slightly frothy (do not whisk them to stiff peaks). Gently fold them into the dough until fully incorporated.

   
   

4. Shape the cookies Divide the dough into 8 portions. With slightly wet hands, form small balls and shape them like leaves, following tradition. Place the cookies on a baking tray lined with parchment paper.
   

5. Bake Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden brown. Once baked, let them cool on a wire rack.
   

6. Finish Dust the cooled cookies with powdered sugar for a beautiful and tasty finish.

   
   
   
   

💡Tips:

• If you have a leaf-shaped cookie cutter, you can roll out the dough on parchment paper for more precise shapes.

• The dough is sticky, so wet your hands slightly before forming each cookie.

• In some Italian traditions, cookies were placed on edible wafers (thin sheets of edible paper), but you can make them without.

• You can add other plain cookies (like savoiardi or amaretti) as long as they aren’t too strongly spiced, to preserve the traditional flavor.