Sardinian Papassini (Raisin and Walnut Biscuits)
Sardinian Papassini are traditional raisin and walnut biscuits from Sardinia, typically prepared during festive occasions and religious celebrations.
They are aromatic, slightly soft inside and often glazed, representing one of the island’s most beloved traditional desserts.
Ingredients ( 25-30 biscuits)
300 g plain flour
150 g sugar
100 g butter, softened
2 eggs
120 g raisins
80 g walnuts, roughly chopped
1 tsp baking powder
Zest of 1 orange
1 tsp ground cinnamon
1 tbsp sweet liqueur (optional)
For the glaze (optional)
150 g icing sugar
1–2 tbsp lemon juice
Sugar sprinkles (optional)
Method
Soak raisins in warm water for 10 minutes, then drain.
Mix butter and sugar until creamy.
Add eggs one at a time.
Stir in flour, baking powder, cinnamon and orange zest.
Fold in raisins and walnuts.
Shape into oval biscuits and place on lined baking tray.
Bake at 180°C (350°F) for 15–18 minutes.
Cool and glaze if desired.
Tips and Variations
Do not overbake — they should remain slightly soft.
The glaze is traditional but optional.
History of Papassini
Papassini are especially associated with All Saints’ Day in Sardinia. The name comes from “papassa,” meaning raisin in Sardinian dialect.
