Keep the dough 1 cm thick throughout so the centers and edges bake evenly. Let the cookies cool before spreading the icing.
Make ahead Bake and cool the cookies before icing. Let the glaze dry fully, then store in a sealed container in a cool, dry place.
Papassini
Prep 35 min · Cook 1 hr 5 min · Rest 2 hr 30 min · Yield 40 cookies · Difficulty Medium
Method
Soak the raisins in 300 ml lukewarm water for 10 minutes, drain and blot dry. Toast the almonds in a dry skillet over medium-low heat for 4–5 minutes, stirring; cool and chop coarsely. Dissolve the baker’s ammonia in the lukewarm milk.Soak the raisins in 1¼ cups lukewarm water for 10 minutes, drain and blot dry. Toast the almonds in a dry skillet over medium-low heat for 4–5 minutes, stirring; cool and chop coarsely. Dissolve the baker’s ammonia in the lukewarm milk.
Mix 500 g flour and the granulated sugar. Rub in the softened lard, then add the beaten egg, almond extract and milk mixture. Work briefly into a cohesive dough; fold in the almonds and raisins. Cover and refrigerate for 1 hour.Mix 1 lb flour and the granulated sugar. Rub in the softened lard, then add the beaten egg, almond extract and milk mixture. Work briefly into a cohesive dough; fold in the almonds and raisins. Cover and refrigerate for 1 hour.
Heat the conventional oven to 180°C and line both sheets. Roll the dough 1 cm thick using the reserved flour sparingly. Divide the dough into 40 pieces by cutting diamond shapes with diagonals about 8 cm long, rerolling scraps briefly. Aim for roughly 34 g each. Arrange on lined sheets with 2 cm gaps.Heat the conventional oven to 350°F and line both sheets. Roll the dough ½ in thick using the reserved flour sparingly. Divide the dough into 40 pieces by cutting diamond shapes with diagonals about 3¼ in long, rerolling scraps briefly. Aim for roughly 1¼ oz each. Arrange on lined sheets with ¾ in gaps.
Bake one sheet at a time for about 30 minutes, until pale gold with firm edges and set centers. Transfer carefully to racks and cool completely, about 30 minutes. Keep the same thickness when making a different quantity and adjust the number of sheets.Bake one sheet at a time for about 30 minutes, until pale gold with firm edges and set centers. Transfer carefully to racks and cool completely, about 30 minutes. Keep the same thickness when making a different quantity and adjust the number of sheets.
Beat the pasteurized egg white with the powdered sugar until thick, white and spreadable. Coat each cooled cookie thinly, add the sprinkles while wet and leave on the racks for about 1 hour, until the surface is dry.Beat the pasteurized egg white with the powdered sugar until thick, white and spreadable. Coat each cooled cookie thinly, add the sprinkles while wet and leave on the racks for about 1 hour, until the surface is dry.
