Dead Man's Bones

Peel some of the almonds and leave the rest unpeeled. Chop them roughly, maintaining an irregular grain: the pieces should be visible in the mixture and contribute to the consistency of the Ossi di Morto.

Combine the chopped almonds with the flour and egg whites, then knead until you get a mixture homogeneous and compact. It works the mixture just enough to ensure that the ingredients are well distributed, without leaving dry areas or egg whites not incorporated.

Add the grated lemon zest and mix it thoroughly into the batter. Distribute it evenly, so the citrus flavor permeates each slice without concentrating in one spot.

Gather the dough and shape it into a smooth cylinder. Lightly flour the surface to make it less sticky and easier to cut; the cylinder should maintain a compact and uniform shape along its entire length.

Cut the cylinder into circular slices of uniform thickness. Try to obtain evenly spaced discs, so that the cooking is even and each piece can expand without cooking unevenly.

Arrange the slices on the baking sheet Place them in the oven, well spaced apart. Leave enough space around each disc, as they will expand considerably during baking and should not touch.

Bake at 170°C (338°F) and cook until the Ossi di Morto are cooked through and the surface appears lightly golden. Check the baking sheet during cooking: the discs must have expanded while maintaining a recognizable shape.

Bake the cookies and transfer them to a wire rack. Let them cool completely before serving, so that the structure can settle and the surface releases residual heat without retaining moisture on the base.