Ingredients
00 flour
350 gr
powdered sugar
150 gr
lard
150 gr
MEDIUM EGGS
2
Raisins
70 gr
Walnusskerne
70 gr
Blanched almonds
70 gr
Rum
q.b.
lemon
1
Orange
1
Anise liqueur
1 teaspoon
Baking powder for cakes
1 teaspoon
For decoration
pasteurized egg white
35 gr
powdered sugar
150 gr
Lemon juice
1 teaspoon
Colorful sprinkles
q.b.
I papassini , also called papassinos or covered and garnished with colored sugar sprinkles.Royal Ice are made with lard and refined with raisins, almonds, walnuts, grated citrus peel and spices; after cooking they are covered with shortcrust pastry made of diamond shape , which historically were prepared on the occasion of the All Saint’s Day, are now widespread in local pastry shops all year round. These are characteristic sweets in biscuits are pabassinas typical of Sardinia
As with most traditional recipes, the ingredients and the procedure vary from region to region: the presence of raisins is constant, however, the so-called papassa , from which they take their name; the main difference consists in the addition of “sapa”, a particular cooked wine used mainly in the province of Cagliari.
The variant we propose is simple and accessible to everyone: the important thing is to respect the cooking times, to prevent the papassini from becoming too dry or, on the contrary, too soft.
The dough is prepared in a few minutes by mixing the ingredients in a bowl and adding the chopped almonds and the raisins soaked in water and rum ; the resulting dough is left to rest in the fridge for 30 minutes, then rolled out with a rolling pin and cut out many diamond shapes which, after a short passage in the oven and a cooling phase, are decorated with the icing sprinkles.
All you have to do is wait about 2 hours for the coverage called Hood. with family or friends, accompanied by a glass of fortified wine: they should be kept at room temperature, well closed in an airtight glass jar or in a tin, for < /a >maximum. 5 days End of a meal or as a snack along with a cup of tea, but also excellent for breakfast , solidifies: the result is fragrant and irresistible sweets with a spicy note given by the aniseed. Perfect to nibble on while
Find out how to prepare Papassini by following the step-by-step instructions and advice. If you liked this recipe, try also the zippulas, the typical Sardinian zeppole, the seadas < ai=4>, the Pasquali pardulas and the coppers of Naples , Catanese biscuits traditionally made on November 2nd.
How to prepare Papassini
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