Additionally referred to as papassini, these cookies are historically made for the Day of the Useless in Sardinia. They’re named for the raisins combined into the dough (papassa is the Sardinian phrase for raisins) and are usually coated with royal icing and adorned with colourful sprinkles. The candy treats are so in style that they’re eaten year-round. 00 flour is an Italian-style finely milled white wheat flour that works properly in pastry, bread, pizza, and pasta recipes. Molino Grassi‘s natural model is broadly out there in the USA, each in well-stocked supermarkets and on-line. If unavailable, unbleached all-purpose flour is an acceptable substitute.
Featured within the August/September 2003 subject.
Elements
Elements
For the cookies:
- 4 cups 00 flour
- ¾ cup sugar
- 2¼ tsp. (7 g) energetic dry yeast (1 package deal)
- 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. recent lemon juice
- 3 Tbsp. rainbow sprinkles
Directions
- For the cookies: Place a rack within the heart 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 blend on low velocity for a number of seconds till evenly mixed. Add the lard and anise extract and beat on medium velocity till the combination is flecked with pea-size items of lard, about 1 minute. Add the baking powder and 1 cup of water and beat till the combination is crumbly, about 30 seconds. Add the raisins, vanilla extract, and 1 cup of water and blend till effectively included, about 1 minute. Add the walnuts and almonds and proceed mixing till the dough types a ball, about 1 minute extra.
- Divide the dough into thirds. On a flippantly floured floor, roll out every bit of dough into 6- by 9-inch rectangles. Lower every rectangle in half lengthwise, then crosswise at 1-inch intervals. Utilizing your fingers, press the corners to spherical off the sides. Switch the cookies to ungreased baking sheets, spacing about ½ inch aside. Flip the oven temperature to 325°F and bake till the cookies are pale golden, 20–25 minutes. Flip the oven temperature to 400°F and proceed baking till the cookies are golden brown, 2–3 minutes extra (hold a detailed eye to keep away from burning). Switch the cookies to wire racks, cowl with clear dish towels, and put aside till utterly cool, 30–45 minutes.
- For the icing: In a big bowl utilizing a hand mixer, or within the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium velocity till stiff peaks kind, 1½ –2 minutes. Add the sugar and lemon juice and beat on excessive velocity till the icing is shiny, about 1 minute. If the icing is simply too thick, add 1 teaspoon of water at a time till you attain the specified consistency. Unfold about 1 teaspoon of icing on high of every cookie and high with a number of the sprinkles whereas the icing continues to be moist. Put aside till the icing is tough, no less than half-hour.
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