Pabassinas are a typical Sardinian recipe, traditionally prepared for All Saints’ Day, which was once known as Sa Festa de Is Animas in Sardinia. The preparation varies depending on the region; the one I propose is made with sapa, a syrup derived from grape must, and is therefore a typical recipe from the southern part of Sardinia. However, all versions can now be found in any corner of the island. They are cookies made with a very crumbly shortcrust pastry, rich in dried fruits, raisins, almonds, and walnuts, in abundant quantities to make them delicious.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups Flour
- 1 cup Raisins
- 1.5 cups Walnuts
- 1.5 cups Almonds
- 7 tbsps Lard
- 1 cup Sugar
- 2 Eggs
- 1 Lemon (zest)
- 1 Orange (zest)
- 1 packet Baking Powder
- 7 oz Sapa
- to taste Powdered Sugar
- to taste Water
- to taste Sambuca
- to taste Colored Sprinkles
Tools
- Bowl
- Rolling Pin
- Cookie Cutter
Preparation
Clean the walnuts and almonds and lightly toast them.
Soak the raisins in water for about 10 minutes.
In a bowl, mix the flour with sugar and baking powder.
Add the eggs, sapa, lemon and orange zest, lard, and start kneading.
Transfer to the work surface and add the raisins and dried fruits.
Form a ball and let it rest for 30 minutes.
Take the dough, and with the classic rhombus-shaped cutter, form the pabassinas. Bake for 10/15 minutes at 356°F.
In a bowl, prepare the glaze by mixing powdered sugar with a little sambuca and water.
Decorate the pabassinas with the prepared glaze and colored sprinkles.
