Papassini - Traditional Sardinian Anise Cookies {Recipe}
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Papassini - Sardinian Anise Cookies

Course: Cookies
Cuisine: Italian

Ingredients

For the dough:

For the glaze:

Instructions

Prepare the dough:

  • Put raisins to soak in a warm water for 15-30 minutes. Drain,
  • In a large bowl mix all dry ingredients (both flours, sugar, baking powder, chopped walnuts and almonds, ground star anise, aniseeds, fennel seeds, diced dated and figs, organic non-treated orange and lemon zest).
  • Add eggs, softened butter, mix well with hands until crumbly dough.
    Knead until the dough comes together and all ingredients spread evenly.
    If the dough is still too dry add a tbsp on milk or water.
  • If the dough feels too sticky add some more flour.
  • Cover the dough with a linen towel and let rest for 30 minutes or so.

Shape and bake cookies:

  • You can shape these cookies in 2 ways:
  • Cut off a piece of the dough and roll it into a thick approx. ½ inch in diameter rope. Dust with flour when needed.
  • Press it with fingers giving it a flat form. Cut across the first diagonal, proceed with diagonal cuts forming diamond shapes. Place on a baking sheet leaving some space between the cookies. Cut off another piece of the dough and repeat the process.
  • Cut off a lager piece of the dough, dust lightly with flour and roll it out to approx. ¼ of an inch thick. Cut cookies into diamond shape by first, cutting lengthwise strips approx 1 ½ - 2 inch, then making diagonal cuts to make diamonds.
  • Bake in a preheated to 375F oven for 15-20 minutes. Time in the oven depends on the size of the cookies. They should be lightly brown, not too dark.

Prepare the glaze:

  • While cookies bake in the oven prepare the glaze.
  • Beat egg white with a pinch of salt and lemon juice. Once it’s foamy fold in confectioners sugar until you get a thick but still runny texture. Add a tsp of water if the glaze is too thick.
  • Once cookies are baked brush them with the glaze using a pastry brush. Sprinkle with multi-color sprinkles.

Notes

The size of the cookies is typically 2 - 2 1/2" lengthwise and an 1-1 1/2" crosswise.