Sardinian-style raisin and almond diamonds with a white sugar cap and colorful sprinkles, using a simple egg-free glaze.
Sardinian Papassini
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 234 minutes: 40 hands-on, 60 chilling or resting, 44 whole-batch cooking and 90 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls and spatula
- Rolling pin and parchment
- Sharp knife or diamond cookie cutter
- Two lined 13 × 18-inch baking sheets
- Small icing spatula
- Cooling rack
Sardinian-style raisin and almond diamonds with a white sugar cap and colorful sprinkles, using a simple egg-free glaze.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the raisin dough
- 1Mix the raisin doughUse soft, pliable raisins and chop any particularly large ones. Mix flour, baking powder and salt. Rub in butter, then stir in sugar, egg, milk and almond extract. Fold in raisins and chopped almonds. Bring together without extended kneading.
Chill and cut diamonds
- 2Chill and cut diamondsWrap and refrigerate 60 minutes. Heat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Roll between parchment to 3/8 inch thick. Cut 24 diamonds about 2 inches long, rerolling scraps once. Divide between two lined large sheets, 1 1/2 inches apart.
Bake both batches
- 3Bake both batchesBake one sheet at a time for 18–22 minutes, allowing 44 minutes for both. Remove when the bases and edges are lightly golden and the centers feel set. Rest on each sheet 10 minutes, then cool on a rack 20 minutes.
Apply the white cap
- 4Apply the white capStir powdered sugar and the 30 g glaze water into a thick smooth icing. Spread across the fully cold tops, keeping the sides largely bare. Add the measured sprinkles immediately before the icing skins over.
Set before stacking
- 5Set before stackingLet the glaze dry uncovered for about 60 minutes. Cooling and setting total 90 minutes after the last batch. Stack only once the icing is dry to a gentle touch, separating layers with parchment.
Chef’s Science & Pro Tips
Ingredient science
Raisins are central to papassini; they should be pliable enough to cut without tearing the dough.
Technique & texture
Butter and baking powder are explicit home substitutions for versions made with lard and baker's ammonia.
Finishing & serving
A thick water glaze gives a white cap without an uncooked egg-white topping.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Store only after the water glaze has dried; layer with parchment. |
| Refrigerator | Not recommended for texture | Keep in a cool, dry pantry to reduce sticky icing. |
| Freezer | Up to 1 month, unglazed | Freeze cold unglazed cookies; ice after thawing. |
| Make ahead | Up to 2 days | Refrigerate wrapped raw dough, then roll and bake. |
| Finishing | After thawing | Thaw covered, uncover when at room temperature and apply fresh glaze. |
Notes
- Raisins are central to papassini; they should be pliable enough to cut without tearing the dough. Butter and baking powder are explicit home substitutions for versions made with lard and baker's ammonia. A thick water glaze gives a white cap without an uncooked egg-white topping. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Is the glaze traditional egg-white icing?
Some versions use an egg-white cap. This home adaptation uses powdered sugar and water instead.
Can I leave out the raisins?
That changes the defining raisin character of papassini. Keep them for this formula.
Why are my diamonds irregular?
Large raisin and almond pieces can interrupt cuts; cut firmly with a sharp knife and neaten edges without kneading again.
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