STEP 1

First things first, when preparing papassini you should soak the golden raisins in lukewarm water for at least 30 minutes and grind the almonds and walnuts.

STEP 2

Prepare the papassini dough by putting flour, baking soda melted in lukewarm milk, 200g sugar and diced softened butter in a bowl. Work the ingredients until they start to crumble, then add the eggs, cinnamon and the lemon zest and keep mixing until the dough is compact.

STEP 3

At this point roll out the dough and add the well-wrung golden raisins and the ground almonds and walnuts and mix again to ensure that the ingredients are evenly distributed. Create a ball, wrap it in film and place in the fridge for 30 minutes.

STEP 4

When this time has passed, roll out the dough on a work surface until it reaches a 5mm thickness. Then, with a cutter or a diamond-shaped mould, create your papassini and lay them down on a tray lined with baking paper, keeping them well apart. Cook in the pre-heated oven at 180° for 15 minutes. When ready, take them out and leave them to cool.

STEP 5

While they cool, prepare the frosting. Whip the egg white, then heat one glass of water with 250g of granulated sugar in a high-sided saucepan and bring it to a 121° temperature (or until you see that the sugar starts to resemble candy floss – you can check with your fingers). Add the sugar syrup to the egg white, pouring it slowly and whipping constantly to obtain a polished white icing.

STEP 6

When the papassini have cooled, add the icing with a knife, decorate them with powdered sugar and let the frosting harden before eating them.