These are crunchy biscuits flavored with nails. carnation and for this reason also called carnation paste biscuits. The ingredients are very few and simple: water, sugar, flour and cloves. They are also called Moscardini, Mustazzoli, depending on the province where they are produced.
The bones of the dead have a particular appearance: they are composed of two parts of different color and appearance, a characteristic that is obtained during cooking, when the sugar melts it will settle on the bottom forming the caramelized base, separating itself from the white part which will remain empty. "> These are crunchy biscuits flavored with nails. carnation and for this reason also called carnation paste biscuits. The ingredients are very few and simple: water, sugar, flour and cloves. They are also called Moscardini, Mustazzoli, depending on the province where they are produced.
The bones of the dead have a particular appearance: they are composed of two parts of different color and appearance, a characteristic that is obtained during cooking, when the sugar melts it will settle on the bottom forming the caramelized base, separating itself from the white part which will remain empty. " />

Bones of the dead

Dessert

Bones of the dead

cherdt - CC2.0

The Ossa di Morto, "Bones of the dead", also known as Moscardini or Paste di Garofano, are typical Sicilian biscuits that are prepared on the occasion of the feast of the commemoration of the dead on November 2nd. It is a recipe widespread throughout Sicily, although from area to area they may have different names: in some areas they are improperly called nucatuli or mustazzoli, which are other typical Sicilian biscuits.
These are crunchy biscuits flavored with nails. carnation and for this reason also called carnation paste biscuits. The ingredients are very few and simple: water, sugar, flour and cloves. They are also called Moscardini, Mustazzoli, depending on the province where they are produced.
The bones of the dead have a particular appearance: they are composed of two parts of different color and appearance, a characteristic that is obtained during cooking, when the sugar melts it will settle on the bottom forming the caramelized base, separating itself from the white part which will remain empty.

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