Papassini are sweets of the Sardinian tradition, with a curious name that derives from raisins, one of the inevitable ingredients. They were originally prepared for AllSaints' Day, but today they are found on Christmas tables, also for their cheerful decoration, which can be made together with your greedy children.
Almonds, orange peel and of course raisins come together in a delicious pastry crownwd with sugar icing, which I scented with anise, to give the sweets a special flavor and a cheerful appearance, really worthy of the holidays.
Ingredients (24 cookies):
250g all-purpose flour
1 egg (medium)
100g sugar
100g lard (or butter)
the zest of 1 orange
40g milk
5g baking ammonia
70g raisins
50g peeled almonds (toasted)
FOR THE ICING
1egg white
100g icing sugar
1/2 tsp anise liqueur
Directions:
First soak the raisins in cold water for 20 minutes. Toast the almonds in a frying pan until slightly golden brown or in the oven at 180° for 5 minutes. Then let them cool and cut them coarsely.
In a bowl place the flour, lard, sugar, egg and mix. Dissolve the ammonia with the milk and add it to the rest of the ingredients and mix together.
Add the orange zest, the well-squeezed raisins, the almonds and knead everything until you get a homogeneous and soft dough. If it is too sticky, add a little more flour but without exaggerating.
Cover it or wrap it plastic wrap and place it in the refrigerator for at least 2 hours.
Take the dough now firm from the fridge, sprinkle the work surface with flour and roll it out to a thickness of 5 mm.
Then cut the dough rhombuses (more or less weighing 30 g) and place them spaced apart on a baking sheet lined with parchment paper.
Bake the papassini in apreheated and static oven at 170 C° (340 F°) and bake them for 20 minutes. They should be slightly golden. Remove them from the oven and let them cool completely, preferably on a wire rack.
GLAZE PROCEDURE:
Place the egg white in a bowl and whip it until foamy. Add the icing sugar little by little and continue to beat until you get a smooth and shiny glaze. Finally, add the aniseed liqueur and incorporate it. As an alternative to the liqueur, add a few drops of lemon while you start whipping the egg white.
Glaze each biscuit and before the icing dries out, decorate them with colored sprinkles. Let them dry completely and enjoy.
Негізгі бет Тәжірибелік нұсқаулар және стиль PAPASSINI - Sardinian Christmas Cookies
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