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 by region; the version I propose here is made with sapa, a syrup derived from grape must, making it typical of southern Sardinia, although all versions can now be found throughout the island. They are cookies made with a very crumbly shortcrust pastry, rich in dried fruits, raisins, almonds, and walnuts, in generous quantities to make these sweets delicious.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8 cups Flour
- 2 cups Raisins
- 2.5 cups Walnuts
- 2.5 cups Almonds
- 1 cup Lard
- 2 cups Sugar
- 5 Eggs
- 2 Lemons (zest)
- 1 packet Baking powder
- 1 packet Vanillin
- 1 cup Sapa
- 4 tbsps unsweetened cocoa powder (optional)
Tools
- Bowl
- Rolling Pin
- Cookie Cutter
Steps
Clean the walnuts and almonds and lightly toast them.
Chop them coarsely.
Soak the raisins in water for about 10 minutes.
In a large bowl, place the flour, sugar, cocoa, baking powder, vanillin, lemon zest, cinnamon, and almonds with walnuts. Mix well.
Then add the eggs, lard, and Sapa. Form a dough and transfer it to the work surface.
Then add the well-drained raisins.
Work well and let the mixture rest in the fridge for about 30 minutes.
Then roll out the dough on a floured work surface, cut out the pabassinas with the specific rhombus-shaped cutter, and bake in a preheated oven at 356°F for about 15 minutes.
Once baked, you can eat them as they are, or decorate them with icing and colored sprinkles.
