Papassine sarde (Sardinian Christmas biscuits)

    1 hour 40 min

    These traditional Italian biscuits from Sardinia are made with nuts, sultanas, lemon and orange zest. They are eaten during Christmas time and other religious holidays.

    3 people made this

    Serves: 6 

    • 100g sultanas
    • 120ml milk
    • 1/2 tablespoon ammonium carbonate (baker's ammonia)
    • 2 teaspoons baking powder
    • 1 teaspoon ground vanilla or 1 teaspoon vanilla extract
    • 3 eggs
    • 200g sugar
    • 100g walnuts, chopped
    • 200g almonds, peeled, toasted and chopped
    • 1 orange, zested
    • 1 lemon, zested
    • 500g plain flour
    • 200g lard or butter, room temperature
    • For the glaze
    • 1 egg white
    • 200g icing sugar

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr freezing  ›  Ready in:1hr40min 

    1. Soak the sultanas in a small bowl with hot water for 10 to 15 minutes. Drain and spread them on kitchen paper to dry. Set aside.
    2. Warm the milk till lukewarm. Stir in ammonium carbonate, baking powder and vanilla.
    3. In a bowl beat the eggs with the sugar until pale. Stir in sultanas, walnuts, almonds and lemon and orange zests.
    4. Add the milk, alternating with the the flour, stirring to incorporate. Then gradually add the butter and mix to a soft dough.
    5. Wrap the dough in cling film and refrigerate for 1 hour.
    6. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment paper.
    7. Remove the dough from the fridge and roll out 5mm thick With a sharp knife, cut out diamond shaped biscuits. Transfer to the baking tray, leaving 3 to 5cm between them.
    8. Bake in the preheated oven until golden, 17 to 20 minutes. Remove from oven and cool on a rack.
    9. For the glaze

    10. Mix the egg white with the icing sugar, beating well with a fork or a whisk. If too thick, add some water.
    11. Brush the glaze the biscuits when cool. Let dry and serve or store in containers.

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