One of my most requested recipes and a must bake at parties is a cookie called Osso Di Morto or "Bones of the Dead." It is a family recipe from my cousin’s mother-in- law who comes from the Tuscany region of Italy, who is not only a fabulous cook, but a food consultant. The cookie is "akin to a biscotti" - very dry, light and sweet. Traditionally, they're made with hazelnut and lots of egg whites. This recipe uses whole eggs and ground almonds. The cookie is dipped in red wine for desert and can be served for any occasion, though mostly for the holidays. I've altered it by not dusting it with powder sugar, found it too sweet.

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