Papassini - Sardinian Anise Cookies (2024)

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For the dough:

• ▢ 2 cups all purpose flour (12 oz)
• ▢ 2 cups whole wheat flour (12 oz)
• ▢ 2 tablespoon baking powder
• ▢ 1 cup sugar
• ▢ 4 oz walnuts chopped
• ▢ 4 oz almonds chopped
• ▢ 3 tablespoon star anise (ground)
• ▢ 3-4 tablespoon anise seeds
• ▢ 3-4 tablespoon fennel seeds
• ▢ 2 oz dates diced (optional)
• ▢ 1 oz dried figs diced (optional)
• ▢ 4 oz raisins
• ▢ 1 lemon zest only
• ▢ 1 orange zest only
• ▢ 4 oz butter
• ▢ 5 eggs

For the glaze:

• ▢ 1 large egg white
• ▢ 1 tablespoon lemon juice
• ▢ 1 cup confectioners sugar
• ▢ Color Sprinkles

Prepare the dough:

• 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, anise seeds, 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 tablespoon 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 teaspoon 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.