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Pasta Garofolata per Ossa Dei Morti o Agnellini Pasquali

Pasta Garofolata per Ossa Dei Morti o Agnellini Pasquali comes together with Sugar, All Purpose Flour, and Whole Almond Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 lb
• 2 lb
• 10

Method (preview)

1. 1

   In a saucepan, bring the sugar to the boil in a little water.

2. 2

   When the sugar is dissolved, lower the heat and sift in the flour, stirring constantly with a wooden spoon, being careful that no lumps form.

3. 3

   MUST NOT be allowed to brown but must stay snow white.

4. 4

   Stir in the powdered cloves.

5. 5

   Once everything is thoroughly mixed and the flour is nice and white, remove from the heat.

6. 6

   Alternatively, if you have appropriately shaped molds, you can brush them with a little almond oil and fill with the dough.

7. 7

   Leave for a few days in a dry place.

8. 8

   Remove from the molds if you used them.

9. 9

   Brush the undersides with water, place on a baking sheet and bake in a preheated 350F (180C) oven.

10. 10

    When the sugar has risen and turned the distinctive colour of a monk's habit, the cookies are ready.

11. 11

    Hallow's Eve (October 31) and the lambs for Easter.

12. 12

    MC format by Hallie. Untried.

13. 13

    Contributed to the FareShare Gazette by Hallie; 3 April 2007. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0