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1 Kg Ossa di morto
Typical sweet of the Sicilian tradition
In Sicily, the original recipe provides that the dead bones have a very dry consistency, white and brown in color and that they are obtained from a mixture of sugar, flour, egg white, clove water, which is why they are also known like carnation pastes. They are often confused with mostacciole which, on the other hand, are obtained from a mixture of honey and spices, including cloves.
Ingredients: flour for cakes, granulated sugar, ground cloves, ground cinnamon, water