GOLDEN VALLEY, Minn. - El Dia De Los Muertos, or the Mexican Day of The Dead, and Halloween share a lot of similarities, from ghoulish decorations to some of the favorite foods.

Twin Cities Chef, cookbook author and blogger Beth Dooley joined the KARE 11 News at 4 to serve up a couple of her favorite seasonal treats.

Fave di Morte (Italian Day of the Dead Cookies)

Makes about 16 cookies

1 cup blanched almonds

2/3 cup granulated sugar

1 large egg white

¼ teaspoon almond extract

1 teaspoon ground cinnamon

Pinch of salt

Preheat the oven to 350 degrees and lightly butter a baking sheet. In a food processor fitted with a steel blade, pulse the almonds with the sugar until ground fine. Add the egg white, almond extract, cinnamon, and a pinch of salt and pulse until combined. Roll into miniature balls, about 1 inch in diameter, and place about 2 nches apart of a baking sheet. Slightly flatten the balls and gently flatten with your fingers.

Bake in the middle of the oven until pale golden, about 10 minutes.
Transfer to a rack to cool. Store in an airtight container.

Fava Bean Puree

Serves 8 to 10

1 pound dried fava beans in the shell

1 bay leaf

Juice of 2 lemons

2 cloves garlic, peeled

1-1/2 teaspoons ground cumin

½ teaspoon cayenne pepper

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Soak the dried beans in cold water over night. Drain and remove the shells. Place the shelled beans, garlic, and bay leaf in a medium saucepan and cover with water by 4 inches. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender, about 45 minutes to 1 hour. Drain the beans reserving about ½ cup cooking water.

Put the beans, 2 tablespoons of the cooking water, lemons, garlic, cumin, cayenne an oil into a food processor fitted with a steel blade and puree. Season to taste with salt and pepper.