Sardinian Papassini – Traditional Raisin Biscuits

Papassini are Sardinian raisin biscuits made with nuts, citrus zest and a firm, homely texture. They are not meant to be delicate little cookies. They should feel substantial, fragrant and good with coffee or a sweet wine.

The key is balance. Raisins bring sweetness, nuts bring bite and citrus keeps the biscuits from tasting heavy. The dough should be firm enough to cut cleanly but not so dry that the biscuits crumble.

What Gives Papassini Their Texture

Unlike soft drop cookies, papassini are shaped from a firmer dough. The fat gives tenderness, while eggs and flour help the biscuits hold their shape. Raisins should be soaked briefly if dry, then drained well so they do not make the dough wet.

Chop the nuts roughly. Too fine and they disappear; too large and the biscuits become hard to cut neatly.

Ingredients for Sardinian Papassini

300 g plain flour.
100 g sugar.
100 g lard or butter, softened.
100 g raisins, soaked and drained if needed.
80 g walnuts or almonds, roughly chopped.
2 eggs.
Orange or lemon zest.
Baking powder.
Icing sugar and lemon juice for the glaze.

Mixing and Shaping the Biscuits

Mix the dry ingredients first, then rub in the fat and add eggs, zest, raisins and nuts. Bring the dough together without overworking it. If it feels sticky, rest it briefly before shaping.

Roll or press the dough into a thick slab and cut into diamond or rectangular shapes. Keep the pieces similar in size so they bake evenly.