There’s a certain warmth that fills the air when you bake something special for a celebration. As the rich aroma of Pabassinas—Sardinian raisin and nut cookies—wafts through your kitchen, memories of shared moments and festive gatherings come rushing back. These delightful treats, adorned with a glossy icing and playful sprinkles, carry the spirit of tradition and joy, making them a perfect addition to any occasion.
Pabassinas are not just your average cookies; they offer a tender, chewy texture that pairs beautifully with crunchy walnuts and sweet raisins. Each bite transports you directly to the heart of Sardinia, where these beloved cookies are often made to honor and remember loved ones, especially during the Day of the Dead festivities. Whether you’re looking to impress guests at your next gathering or simply satisfy a sweet tooth, these festive morsels are irresistibly versatile and a true delight for any cookie lover. Get ready to embrace the rich flavors and joyful spirit of Pabassinas with this easy-to-follow recipe!
Why are Pabassinas a Must-Try Cookie?
Amazingly delicious, these traditional Sardinian cookies blend sweet raisins and crunchy nuts with a chewy texture that is simply irresistible. Perfect for celebrations, Pabassinas add a festive touch to any occasion, especially the Day of the Dead. Easy to make, their straightforward recipe allows you to impress friends and family without spending all day in the kitchen. Versatile and adaptable, feel free to experiment with your favorite nuts or add chocolate chips for an additional twist. These cookies embody love and tradition in every delightful bite!
Pabassinas Ingredients
Let’s gather the essentials to create these delightful Pabassinas (Raisin and Nut Cookies)!
For the Cookie Dough
- 00 Flour – Provides a fine structure and tenderness; unbleached all-purpose flour can be used as a substitute.
- Sugar – Essential for sweetness in both the cookie base and the royal icing.
- Active Dry Yeast – Acts as a leavening agent, giving the cookies a light and airy texture; one standard package (2¼ tsp) is needed.
- Lard – Contributes rich flavor and moisture; substitute with butter for a lighter option, though it will slightly change the cookie’s taste.
- Anise Extract – Offers a traditional licorice flavor; feel free to omit if it’s not to your liking.
- Baking Powder – Important for leavening the cookies, ensuring they come out light and fluffy.
- Raisins – Add natural sweetness and delightful texture; can be swapped with sultanas for a twist in flavor.
- Vanilla Extract – Enhances the overall flavor profile, adding depth to the cookies.
- Shelled Walnuts – Provides a nutty crunch; consider using almonds as an alternative if you prefer.
- Blanched Almonds – Adds another layer of nutty taste and contrasts the sweetness of the cookies.
For the Royal Icing
- Egg Whites – Essential for achieving that glossy finish on the cookies; it gives the icing stability.
- Confectioners Sugar – Forms the base of the icing, allowing for a smooth application on the cookies.
- Fresh Lemon Juice – Adds brightness and acidity to the icing; vinegar can be used as a substitute if needed.
- Rainbow Sprinkles – Adds a decorative touch, making your Pabassinas visually appealing and fun!
Embrace the festive spirit and flavors of Pabassinas as you prepare to create these cherished cookies!
How to Make Pabassinas
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Preheat the oven to 425°F. In a stand mixer, combine the 00 flour, sugar, and active dry yeast until well mixed. This forms the base for your delightful cookie dough.
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Mix in the lard and anise extract, beating the mixture until it resembles pea-sized pieces. Add the baking powder and gradually pour in water until the dough becomes crumbly but still holds together.
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Incorporate the raisins, vanilla extract, and a bit more water, ensuring everything is mixed well. Follow up by adding the walnuts and blanched almonds until the dough is cohesive and feels firm to the touch.
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Divide the dough into thirds and roll out each piece into rectangles measuring about 6 by 9 inches. Cut into squares and gently shape the edges for a lovely finish. Place them on ungreased baking sheets.
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Bake the cookies at 325°F for 20-25 minutes, watching until they turn pale golden. Increase the temperature to 400°F for the last 2-3 minutes for a beautiful browning. Once done, cool on wire racks.
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Whisk the egg whites until stiff peaks form, then fold in the confectioners sugar and lemon juice until you achieve a glossy icing. Ice the cookies while they’re still wet, then sprinkle with the rainbow sprinkles. Allow them to cool for 30 minutes until the icing sets.
Optional: For an extra festive touch, try adding colored sugar or edible glitter on top of the icing.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Pabassinas (Raisin and Nut Cookies) are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing all ingredients and storing the dough in an airtight container in the refrigerator; this will enhance the flavors while keeping the cookies just as delicious. On baking day, simply roll out the dough and cut into squares as directed. Additionally, you can bake the cookies a few days ahead and store them in an airtight container at room temperature for up to 3 days; they will remain chewy and flavorful. For the royal icing, whip it up a few hours before serving, ensuring to ice the cookies while they’re still slightly warm for a perfect finish.
How to Store and Freeze Pabassinas
Room Temperature: Keep Pabassinas in an airtight container at room temperature for up to 1 week to maintain their delightful softness and flavor.
Freezer: For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. Thaw before serving to enjoy their chewy texture.
Reheating: If desired, reheat thawed cookies in a preheated oven at 300°F for about 5 minutes to restore warmth and freshness, making them feel freshly baked again.
Decorating: If you plan to make Pabassinas ahead of time, consider icing them closer to your serving date. This preserves the integrity of the royal icing and ensures a fun, vibrant look when presented.
What to Serve with Pabassinas?
There’s something truly special about creating a memorable meal around delightful cookies that evoke tradition and warmth.
- Coffee: The rich aroma complements the sweet and nutty flavors of the Pabassinas, making for a comforting pairing.
- Chai Tea: The spices in chai bring a lovely warmth, enhancing the festive essence of these cookies.
- Fruit Salad: A fresh mix of seasonal fruits adds a burst of sweetness and brightness, balancing the cookies’ richness.
- Vanilla Ice Cream: The creamy texture of vanilla ice cream offers a delightful contrast to the chewy cookies, creating a decadent dessert experience.
- Cheese Platter: A selection of mild cheeses pairs beautifully with the sweetness of Pabassinas, introducing a savory element to your spread.
- Sparkling Wine: Light and bubbly, sparkling wine elevates any occasion, perfectly enhancing the festive spirit of your cookie feast.
- Chocolate-Covered Strawberries: These sweet indulgences’ freshness and slight acidity contrast nicely with the cookies’ richness, creating a fabulous contrast.
- Nutty Granola: Serve with a side of granola for a crunchy texture, making your dessert feel more wholesome and inviting.
- Caramel Sauce: Drizzle over Pabassinas for an extra touch of sweetness and a luxurious finish to your delightful treat.
Pabassinas Variations & Substitutions
Feel free to explore and customize these traditional cookies with delightful twists that cater to your taste buds!
- Nut-Free: Swap out all nuts for additional raisins or use seeds like sunflower or pumpkin for a similar crunch.
- Gluten-Free: Use a 1:1 gluten-free flour blend to maintain texture without the gluten.
- Chocolate Lovers: Mix in dark chocolate chips along with the raisins for a rich, indulgent twist that complements the cookies beautifully.
- Fruit-Filled: Add chopped dried fruits like apricots or figs for an exciting burst of flavor in every bite, enhancing their sweetness.
- Spicy Kick: Incorporate a sprinkle of cinnamon or nutmeg into the dough for a warm spiced flavor that adds complexity.
- Vegan Twist: Replace lard with coconut oil and use aquafaba in place of egg whites for a plant-based icing that’s equally delicious.
- Lemon Zest: Add fresh lemon zest to the dough to infuse bright flavor and a refreshing note to balance the sweetness.
- Lovely Icing Variation: Experiment with different flavored extracts, like almond or orange, in the icing for an appealing twist on your decorations.
Let your creativity shine through as you craft your own version of Pabassinas that your family will adore!
Expert Tips for Pabassinas
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Use Fresh Ingredients: Ensure your active dry yeast is fresh for maximum leavening. Old yeast can result in dense cookies that lack the delightful, airy texture we love.
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Don’t Overmix: When combining the ingredients for the dough, mix just until cohesive. Overmixing can lead to tough cookies rather than the tender, chewy texture that Pabassinas are known for.
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Mind the Baking Time: Keep a close eye on your cookies during the last few minutes of baking. They should be pale golden, as overbaking may dry them out and alter their delicious flavor.
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Cool Completely: Allow your baked cookies to cool on wire racks completely before icing. This prevents the icing from melting off and ensures a beautiful finish on your Pabassinas.
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Customize the Icing: Adapt the icing thickness by adding water gradually until you get the desired consistency. This versatility allows you to achieve the perfect glossy look for your cookies.
Pabassinas (Raisin and Nut Cookies) Recipe FAQs
What type of flour should I use for Pabassinas?
For the best results, use 00 flour, which gives the cookies a fine texture and tenderness. If you don’t have 00 flour on hand, unbleached all-purpose flour is a wonderful substitute that works equally well.
How should I store Pabassinas after baking?
To keep your Pabassinas fresh, store them in an airtight container at room temperature. They will stay delicious for up to 1 week. If you notice them getting dry, it’s best to enjoy them sooner rather than later!
Can I freeze Pabassinas?
Absolutely! To freeze your Pabassinas, first let them cool completely. Arrange the cookies in a single layer on a baking sheet and freeze them for about an hour. Then, transfer them to an airtight container or freezer bag, where they will stay fresh for up to 3 months. When you’re ready to enjoy some, simply thaw at room temperature.
What should I do if my dough is too sticky?
If your dough feels sticky, try adding a little extra flour—about a tablespoon at a time—until it reaches the right consistency. Remember that the dough should be cohesive but not overly dry, so find a balance that feels good to you. Mixing gently can help achieve the perfect texture for Pabassinas!
Can I modify the nuts used in the recipe?
Yes, definitely! While this recipe traditionally uses walnuts and almonds, feel free to experiment with your favorite nuts. Pecans or macadamia nuts are excellent alternatives that can bring a new twist to the flavor profile of your Pabassinas.
Are Pabassinas safe for people with nut allergies?
Since Pabassinas include walnuts and almonds, they are not suitable for those with tree nut allergies. If you wish to make a nut-free version, you can omit the nuts altogether and consider adding oats or seeds for texture instead. Always double-check labels to ensure all ingredients are allergy-friendly!
Delightful Pabassinas: Irresistible Raisin and Nut Cookies
Ingredients
Equipment
Method
- Preheat the oven to 425°F. In a stand mixer, combine the 00 flour, sugar, and active dry yeast until well mixed.
- Mix in the lard and anise extract, beating the mixture until it resembles pea-sized pieces.
- Add the baking powder and gradually pour in water until the dough becomes crumbly but still holds together.
- Incorporate the raisins, vanilla extract, and more water, ensuring everything is mixed well.
- Add the walnuts and blanched almonds until the dough is cohesive.
- Divide the dough into thirds and roll each piece into rectangles measuring about 6 by 9 inches.
- Cut into squares and gently shape the edges. Place on ungreased baking sheets.
- Bake at 325°F for 20-25 minutes until pale golden. Increase temperature to 400°F for the last 2-3 minutes.
- Cool on wire racks.
- Whisk egg whites until stiff peaks form. Fold in confectioners sugar and lemon juice until glossy.
- Ice the cookies while still wet and sprinkle with rainbow sprinkles. Allow to cool for 30 minutes.