Sardinian Papassini Cookies Recipes
SARDINIAN PAPASSINI COOKIES
Sardinian holiday cookies.
Provided by Jennifer Santana
Categories Italian Recipes
Time 1h15m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Dilute thawed orange juice concentrate with water.
- Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
- Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
- Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
- Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 28.2 g, Cholesterol 16.4 mg, Fat 8.5 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 60.9 mg, Sugar 14.3 g
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- Soak the raisins in water and let them soften for 1 hour. Mix the flour with the granulated sugar, a pinch of cinnamon, and the lard to obtain a crumbly mixture. Heat the milk and add the baker's ammonia; pour it over the crumble together with the eggs and knead. Once an even dough forms, incorporate the almonds, the chopped walnuts, and finally the raisins (after draining them of the liquid).
- Wrap the dough in plastic wrap and let it rest for 12 hours in the fridge. Divide the dough into small ropes, roughly flatten them with your hands until they are about 1/8-inch thick, then cut out diamond-shaped cookies.
- Place them on a baking tray lined with parchment paper and bake at 350°F for 12-15 minutes. In the meantime, mix the powdered sugar with the egg whites to obtain a glaze. Pour it over the cooled cookies and top with the nonpareil sprinkles. Top: you can substitute the lard for butter and the baker’s ammonia for baking powder; the cookies will still be delicious, but they will loose their characteristic flavor.
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