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.
The size of the cookies is typically 2 - 2 1/2" lengthwise and an 1-1 1/2" crosswise.
Papassini - Sardinian Anise Cookies https://www.italianrecipebook.com/papassini-sardinian-anise-cookies/