Recipes
Pabassinas (Raisin and Nut Cookies)
Traditionally made for the Day of the Dead in Sardinia, these sweet treats festooned with colorful sprinkles are the perfect end to any feast.
- Makes
4½ dozen cookies
- Time
1 hour 30 minutes
Also called papassini, these cookies are traditionally made for the Day of the Dead in Sardinia. They’re named for the raisins mixed into the dough (papassa is the Sardinian word for raisins) and are typically coated with royal icing and decorated with colorful sprinkles. The sweet treats are so popular that they’re eaten year-round. 00 flour is an Italian-style finely milled white wheat flour that works nicely in pastry, bread, pizza, and pasta recipes. Molino Grassi's organic version is widely available in the United States, both in well-stocked supermarkets and online. If unavailable, unbleached all-purpose flour is a suitable substitute.
Featured in the August/September 2003 issue.
Ingredients
For the cookies:
- 4 cups 00 flour
- ¾ cup sugar
- 2¼ tsp. (7 g) active dry yeast (1 package)
- ¾ cup lard
- ½ tsp. anise extract
- ½ tsp. baking powder
- 1 cup raisins
- 1 tsp. vanilla extract
- 1½ cups shelled walnuts, finely chopped
- 1 cup blanched almonds, finely chopped
For the icing:
- 2 egg whites
- 4 cups sifted confectioners sugar
- 2 tsp. fresh lemon juice
- 3 Tbsp. rainbow sprinkles
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Instructions
Step 1
For the cookies: Position a rack in the center of the oven and preheat to 425°F. To the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and yeast and mix on low speed for a few seconds until evenly combined. Add the lard and anise extract and beat on medium speed until the mixture is flecked with pea-size pieces of lard, about 1 minute. Add the baking powder and 1 cup of water and beat until the mixture is crumbly, about 30 seconds. Add the raisins, vanilla extract, and 1 cup of water and mix until well incorporated, about 1 minute. Add the walnuts and almonds and continue mixing until the dough forms a ball, about 1 minute more.
Step 2
Divide the dough into thirds. On a lightly floured surface, roll out each piece of dough into 6- by 9-inch rectangles. Cut each rectangle in half lengthwise, then crosswise at 1-inch intervals. Using your fingers, press the corners to round off the edges. Transfer the cookies to ungreased baking sheets, spacing about ½ inch apart. Turn the oven temperature to 325°F and bake until the cookies are pale golden, 20–25 minutes. Turn the oven temperature to 400°F and continue baking until the cookies are golden brown, 2–3 minutes more (keep a close eye to avoid burning). Transfer the cookies to wire racks, cover with clean dish towels, and set aside until completely cool, 30–45 minutes.
Step 3
For the icing: In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until stiff peaks form, 1½ –2 minutes. Add the sugar and lemon juice and beat on high speed until the icing is glossy, about 1 minute. If the icing is too thick, add 1 teaspoon of water at a time until you reach the desired consistency. Spread about 1 teaspoon of icing on top of each cookie and top with some of the sprinkles while the icing is still wet. Set aside until the icing is hard, at least 30 minutes.
- For the cookies: Position a rack in the center of the oven and preheat to 425°F. To the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and yeast and mix on low speed for a few seconds until evenly combined. Add the lard and anise extract and beat on medium speed until the mixture is flecked with pea-size pieces of lard, about 1 minute. Add the baking powder and 1 cup of water and beat until the mixture is crumbly, about 30 seconds. Add the raisins, vanilla extract, and 1 cup of water and mix until well incorporated, about 1 minute. Add the walnuts and almonds and continue mixing until the dough forms a ball, about 1 minute more.
- Divide the dough into thirds. On a lightly floured surface, roll out each piece of dough into 6- by 9-inch rectangles. Cut each rectangle in half lengthwise, then crosswise at 1-inch intervals. Using your fingers, press the corners to round off the edges. Transfer the cookies to ungreased baking sheets, spacing about ½ inch apart. Turn the oven temperature to 325°F and bake until the cookies are pale golden, 20–25 minutes. Turn the oven temperature to 400°F and continue baking until the cookies are golden brown, 2–3 minutes more (keep a close eye to avoid burning). Transfer the cookies to wire racks, cover with clean dish towels, and set aside until completely cool, 30–45 minutes.
- For the icing: In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until stiff peaks form, 1½ –2 minutes. Add the sugar and lemon juice and beat on high speed until the icing is glossy, about 1 minute. If the icing is too thick, add 1 teaspoon of water at a time until you reach the desired consistency. Spread about 1 teaspoon of icing on top of each cookie and top with some of the sprinkles while the icing is still wet. Set aside until the icing is hard, at least 30 minutes.
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