Pan dei Morti

Method

1. Place the raisins in a bowl with water and let them soak for 30 minutes.
2. Blend the walnuts, hazelnuts, and almonds until they are coarse and slightly floury.
3. Add the ladyfingers (or dry sponge cake) to the nut mixture and blend together until crumbly.
4. Add the flour and sugar to the bowl and stir to combine.
5. Blend the amaretti cookies to the same consistency and add them to the mixture.
6. Mix in the anise seeds, nutmeg, cinnamon, unsweetened cocoa powder, vanillin, baking powder, and a pinch of salt. Stir well.
7. Grind the cloves very finely and fold them into the dough.
8. Cut the dried figs into small cubes. Drain and squeeze the raisins, then add both to the bowl.
9. Add the egg whites and the sweet wine (passito or liquoroso). Mix with a spatula until it forms a crumbly dough.
10. Transfer the dough to a work surface and knead by hand until you obtain a smooth, compact ball. Dust the outside with extra flour.
11. Divide the dough in half (one half can be used for Halloween shapes). For the classic shape: form a thick log, slice into pieces about the size of a biscuit, then press each piece, shaping the edges to create two pointed sides.
12. Place the biscuits on a baking sheet lined with parchment paper. Dust generously with powdered sugar.
13. Bake in a preheated oven at 200°C (400°F) for 5 minutes, then lower the temperature to 180°C (350°F) and bake for 20–25 minutes. The biscuits should remain soft.
14. Let them cool on a wire rack for 10 minutes, then place them in a container and cover them. Let them rest for 2 days before serving to develop the best flavor.