Recipe
Pabassinos
Biscuits with raisins, almonds and walnuts, topped with a white icing and coloured sprinkles: the Day of the Dead sweet of Southern Sardinia, but eaten year-round.
Ingredients
Serves: 8
- Plain flour 500 g
- Lard or butter 150 g
- Sugar 150 g
- Eggs 2
- Raisins 200 g
- Peeled almonds 100 g
- Shelled walnuts 80 g
- Baking powder 1 bustina
- Untreated lemon peel 1
- For icing: egg white, icing sugar, sprinkles q.b.
Method
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Soak the raisins in warm water for 15 minutes, then squeeze dry.
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Coarsely chop the almonds and walnuts.
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On a work surface arrange flour in a well with baking powder, sugar, grated lemon peel. Place lard and eggs in the centre.
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Knead quickly, add raisins, almonds and walnuts. The dough should be soft but not sticky.
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Shape rhombuses about 5x3 cm, 1 cm thick. Arrange on a tray lined with baking paper.
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Bake at 180°C for 18-20 minutes, until the base is golden but the top stays pale.
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Let cool. Prepare the icing by whisking an egg white with icing sugar to a thick cream. Brush over each biscuit and immediately scatter with coloured sprinkles.
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Let the icing set for an hour before serving.