Papassini: the recipe for typical Sardinian spiced biscuits

Step 1

Prepare the dried fruit and aromatics: roughly chop the almonds and walnuts and reserve them in a small bowl; grate the zest of the unwaxed lemon and orange and place them in a container with a teaspoon of aniseed; rinse the raisins under running water to remove any impurities, then leave them to soak covered with water and rum for 15 minutes1.

step 2

Put the previously sifted flour in a large container, add a teaspoon of baking powder and the granulated sugar2.

step 3

Add citrus zest and aniseed3Then mix everything quickly.

Step 4

Pour in the lard at room temperature4 and mix well with a wooden spoon so that it is absorbed by the dry ingredients.

Step 5

Process the mixture until coarse crumbs form, then add the eggs5.

Step 6

Start working the dough with your hands until it reaches a soft and compact consistency6.

Step 7

Now squeeze the raisins well and add them to the dough together with the almonds and chopped walnuts7.

Step 8

Form a flat dough and wrap it in a sheet of baking paper8and place it in the fridge for 30 minutes.

Step 9

After the resting time, roll out the dough until it reaches a thickness of 1 centimeter, then cut the dough into diamond shapes with a knife9; Remix the scraps and form more diamond shapes until the mixture is ready.

Step 10

Place the cookies on a baking tray lined with baking paper10, and bake in a preheated static oven at 175 °C for 15 minutes or until completely golden brown; after baking, let them cool on a wire rack.

Step 11

In the meantime, prepare the icing: turn on the whisk and foam the egg whites with a teaspoon of lemon juice11, then gradually add the icing sugar and continue beating everything with the whisk at high speed.

Step 12

You want to get a thick and creamy glaze12.

Step 13

Using a spatula, spread a layer of frosting over the cookies and decorate with a handful of colorful sprinkles13. Allow the frosting to dry for at least 2 hours, laying the cookies uncovered on a wire rack, then transfer them to a serving plate.

Step 14

Bring your Papassini and enjoy it at the table14.

variants
The papassini recipe allows for various variations: in the northern part of Sardinia, for example, the dough is enriched with wild fennel seeds and grated citrus peel, while in the southern part it is flavored with various spices such as cinnamon powder, vanilla pod and candied orange peel