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Papassinos (Almond and Walnut Biscuits)

  • 1 hour and 30 minutes
  • Difficult
  • Desserts and Fruit
A traditional sardinian cookie with irresistible flavor.


  • 1 lb almonds, peeled
  • 3 ½ oz walnut kernels
  • 1 lb raisins
  • 2 cups saba - cooked grape must
  • colored sprinkles to taste


Chop the almonds together with the walnuts, then add the raisins. Mix everything with the saba, or cooked grape must.

Transfer everything to a pan and cook over low heat until the mixture thickens. Stir while cooking.

Once the mixture is the right consistency, pour it out onto a damp work surface. Level out the mixture with a spatula. Use a knife to cut out rhombi or “papassinos.” Place the cookies on a tray. 

Sprinkle with sugar and let dry, covered with another baking dish, for a couple of days.

Food History

The origins of the almond are to be found in Asia Minor: something testified by the wealth of recipes based on this most fragrant of nuts.
In antiquity, its use as a foodstuff soon spread all over the Mediterranean basin: in Italy almonds provide real gastronomic pearls, as “confetti” (sugared almonds), and in biscuits, pastries, and marzipan.

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