The SARDINIAN PAPASSINI are tasty and joyful little treats from Sardinian tradition. Their curious name derives from raisins, one of the indispensable ingredients (papassa in Sardinian; the cookie is called papassinu or papassina, often Italianized today as “papassino”). They were originally prepared for the feast of All Saints’ Day, but today they are often found on Christmas tables as well, also because of their cheerful decoration, which you can make together with your little pastry lovers.
As with all traditional recipes, there are many regional variations across the island. I chose a simple but very delicious version that guarantees a true explosion of flavors and different textures as you bite into the cookie, providing great satisfaction. Almonds, orange zest and, of course, raisins are combined in a rich shortcrust and are refined by a sugar glaze scented with anise to give the cookies a special flavor and a festive look.
SEE OTHER TRADITIONAL RECIPES FOR ALL SAINTS’ FESTIVITIES:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 24 papassini
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 130.19 (Kcal)
- Carbohydrates 18.66 (g) of which sugars 10.56 (g)
- Proteins 2.12 (g)
- Fat 5.60 (g) of which saturated 1.76 (g)of which unsaturated 2.47 (g)
- Fibers 0.55 (g)
- Sodium 27.94 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups all-purpose flour (type 00)
- 1 egg (medium)
- 1/2 cup granulated sugar
- 3.5 oz lard (or butter)
- orange zest
- 3 tbsp milk (warm (about 40 ml))
- 1 tsp baker's ammonia (about 5 g (ammoniaca per dolci))
- 1/2 cup raisins (about 70 g)
- 1.8 oz blanched almonds (toasted (about 50 g))
- 1 egg white
- 3.5 oz powdered sugar (about 100 g)
- 1/2 tsp anise liqueur (about 3 g)
Tools
- 1 Bowl
- 1 Small bowl
- 1 Electric whisk
- 1 Parchment paper
Steps
Making the SARDINIAN PAPASSINI is very simple and quick.
First, soak the raisins in cold water for 20 minutes. Toast the almonds in the oven at 356°F (180°C) for 5 minutes. Remove them from the oven, let cool and roughly chop them.
In a bowl combine the flour, sugar, lard, and the egg, and mix. Warm the milk and dissolve the baker’s ammonia in it. Add it to the rest of the ingredients together with the orange zest and knead.
Add the well-drained raisins and the almonds and work everything until you obtain a smooth, soft dough. If it is too sticky, add a little more flour, but don’t overdo it.
Wrap it in plastic film and place it in the refrigerator for at least 2 hours.
Take the now-firm dough from the fridge, lightly flour your work surface and roll it out to a thickness of about 3/16 inch (5 mm).
Cut out diamond shapes (each weighing about 1 oz (30 g)) and place them spaced apart on a baking sheet lined with parchment paper.
Bake the papassini in a preheated, static oven at 338°F (170°C) for 20 minutes. They should be lightly golden. Remove from the oven and let cool completely, preferably on a rack.
In a bowl place the egg white (to whip it perfectly it should be at room temperature) and beat it until stiff. Gradually add the powdered sugar and continue beating until you obtain a smooth, fluffy, glossy glaze. Finally add the anise liqueur and incorporate it. As an alternative to the liqueur, add a few drops of lemon juice while you begin to beat the egg white.
Using a knife, spread the glaze on each cookie and, before the glaze dries, decorate them with colored sprinkles.
Let the Sardinian papassini dry, and if you manage not to eat them all at once you can store them in a tin box.
VARIATION
You can enrich the dough by adding cinnamon, chopped walnuts, anise seeds and lemon zest.
