Bones biscuits are one of our traditions which recognise our beloved family and friends who have left us. These biscuits are made from the same recipe used to make figolli at Easter except the biscuits are shaped as bones instead of other figures.
The biscuit consists of a short crust pastry which is encased in an almond filling. Once the biscuits have been baked they are then coated with white royal icing. My biscuits are flavoured using lemon, orange and aniseeds. Vanilla, cloves and cardamon are also commonly used.
There are two important dates at the beginning of November which should not be confused, although related. The 1st November is All Saints’ Day and the 2nd November is All Souls’ Day. All Saint’s Day is a day where we are called to pray for those in Purgatory and reminds us how we should live as saints. It is also a day which honors all known and unknown saints. On All Souls’ Day we are reminded to ask for God’s mercy on all souls.
Different countries have different traditions in recognition of All Saint’s Day and All Souls’ Day. In Spain they make biscuits which also resemble bones known as heusos de santo.
On the first two days in November in Malta people usually visit their loved one’s graves. They will also go to Mass for All Saint’s Day. The biscuit bones are another tradition. They are usually found in Malta in many shops all throughout November.
To help keep the shape of the biscuits I prepare the dough and filling in the morning. Place in the fridge for a few hours before preparing to mold and bake.
- For the pastry:
- 400 grams flour
- 200 grams butter cut into cubes
- 150 grams castor sugar
- 1 lemon zest
- 1 orange zest
- 2 egg yolks
- For the filling:
- 150 grams sugar
- 150 grams almonds
- 1 egg white
- 1 lemon zest
- 1 orange zest
- 2 teaspoons lightly crushed aniseed
- For decorating:
- 1 egg white
- ½ lemon juiced
- 270 grams sifted icing sugar
- In a food processor put in the flour and butter and mix until their is a bread crumb resemblance.
- Add in the sugar, lemon and orange zest. Mix gently.
- Add in the 2 egg yolks and mix until a dough is formed. If the dough is a little too dry then add in a little of one of the egg whites.
- Wrap in cling film and place in the fridge for at least two hours.
- In a large bowl mix all of the filling ingredients. A soft paste is formed.
- Wrap in cling film and place in the fridge for at least two hours.
- Once the time has passed remove from the dough and filling from the fridge.
- Preheat the oven to 200oC.
- Lightly flour a table and rolling pin. Roll out the dough till it is quite thin but not too thin.
- Cut out 36 equal size bone shapes.
- Place 18 shapes on a tray lined with baking paper (I needed to use two trays).
- Fill each of the shapes with almond filling (refer to my images which displays how I filled the biscuits).
- Cover each of the filled biscuits with remaining pieces of the bone shaped pastry. Press firmly but gently to seal the biscuits.
- Place in the oven for 10 minutes. They should be lightly brown in colour. If necessary you may need to bake them for a further two minutes. Be careful not to overcook them.
- Allow to cool.
- Prepare the royal icing by mixing the icing sugar, egg white and lemon juice.
- Once the biscuits have cooled, with a knife spread the icing sugar on the top part of the biscuits to evenly cover.
- Allow the icing to set.
Biscuits being prepared to go in the oven.
Biscuits cooled and ready to be iced.