Recipe: Papassinos - Sardinia

Thursday April 19 2018
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  • 1000 0 g of type of wheat flour
  • 500 g of almonds and walnuts
  • 500 g of raisins
  • 500 g of sugar
  • 400 lard g
  • 50 g of dark chocolate
  • 5 eggs
  • 2 oranges
  • aniseed
  • 1 piece of cinnamon
  • 1 / 2 bag of vanilla
  • 1 lemon
  • 2 sachets of baking powder
  • butter to taste

After being immersed for a few minutes in boiling water, peel the walnuts, then rub the almonds after they are roasted in the oven. tritatene a rather coarsely pounded and the remainder in a mortar.
Wash and let it soak the raisins in a little water and in the meantime, in a bowl, beat the eggs with the sugar for about fifteen minutes, so as to make them very foamy. Join the walnuts and chopped almonds, anise seeds and chopped cinnamon, raisins drained and dried.
Melt the lard in a water bath, then let it cool and then pour in the mixture previously prepared, mixing very well so that amalgams; add vanilla, grated peel of the oranges and the lemon and the previously melted chocolate over medium heat, add the baking powder and stir well so long as the dough is adequately homogeneous time using the wooden spoon.
Finally sprinkle the pastry with a little flour and work the dough with your hands again, then roll out with a rolling pin into a sheet approximately 1 cm high and cut many small diamonds.
Grease a pan, sprinkle with flour, recline papassinos and ultimately fired.
Cook over very low heat for about 20 minutes and then baked, uncorking a bottle of Moscato fresh, served at a temperature of-8 10 ° C.

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