Papassini Sardi cookies are yet another exceptional food from Sardinia. These diamond-shaped cookies topped with icing and sprinkles were traditionally served around the island on All Saint’s Day (November 1), but nowadays, you can find these delights year-round. Recipes vary from town to town and family to family, though one ingredient is always guaranteed: papassa, or raisins, for which the cookie is named.
Papassini Sardi Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Makes around 40 cookies
Ingredients
4 cups all-purpose flour
2⅔ cups powdered sugar
1 cup sugar
1 3⁄4 stick unsalted butter
1 cup raisins
1 cup peeled almonds
⅓ cup milk
3 Tbsp. shelled walnuts
2 tsp. baking powder
2 large eggs
2 large egg whites
cinnamon powder
colored sprinkles
Method:
Soak the raisins in water and let them soften for at least 1 hour. Mix the flour with the sugar, a pinch of cinnamon, and the butter until a mixture of crumbs takes form. Heat the milk and add the baking powder.
In the meantime, drain the raisins and wring them out completely, keeping them whole. Together with the eggs, pour the liquid over the crumbs and knead. Once the mixture is uniform, add the almonds, chopped walnuts, and raisins. Cover the dough in plastic wrap and refrigerate for 12 hours.
Preheat the oven to 350°F. Divide the dough into small loaves, flatten them with your hands until they’re around 1⁄4” thick, then cut the cookies in the shape of diamonds. Place them on a baking tray lined with baking paper and bake for 12-15 minutes. Remove from the oven and let cool.
For the icing, mix the powdered sugar with the egg whites. Pour it over the cookies and top with sprinkles.
Alternative: If you’re a staunch traditionalist, replace the butter with lard and the baking powder with baker’s ammonia.