The Pabassinas are a treasure of Sardinian culinary tradition, rich in history and authentic flavors. This traditional recipe stands out for its unique taste and its ability to encapsulate the essence of the island in every bite.
Each serving provides approximately 320 calories, balancing sweetness and nourishment. Although it requires a 60-minute preparation time, followed by a 50-minute cooking time, the end result is absolutely worth it.
Whether you are looking for an easy and tasty recipe to immerse yourself in Sardinian traditions or simply curious to discover new flavors, the Pabassinas will not disappoint. Perfect for special occasions or as a daily dessert, they represent the best choice for those who love to explore the deep roots of Italian cuisine.
Recipe Notes
- DIFFICULTY: Easy and quick to prepare
- PRO: Tasty and traditional Sardinian pabassinas
- CONS: Long cooking time
- PREPARATION: 60 minutes, Cooking: 50 minutes
- NUTRITIONAL INFORMATION: Calories per serving: 320
- SUITABLE FOR: Lovers of traditional Sardinian cuisine
Notes on the ingredients of the Pabassinas recipe: Traditional Sardinian Recipe
A sweetness that encapsulates the heart of Sardinia in every bite.
- Powdered sugar: Perfect for a sweet and velvety finish.
- Sultana raisins: Add a soft texture and a fruity taste.
- Walnut kernels: Offer crunchiness and a rustic touch to the dessert.
- Almonds: Provide crunchiness and an almond flavor, essential in Sardinian tradition.
- Almond flour: Gives softness and intense almond aroma to the cookies.
- All-purpose flour: The base for a perfectly crumbly shortcrust pastry.
- Butter: Ensures the right crumbliness and a rich taste to the shortcrust pastry.
- Granulated sugar: Sweetens the dough without weighing it down, keeping the flavors balanced.
- Large egg yolks: Bind the ingredients ensuring structure and softness to the mixture.
- Salt: A pinch that enhances all the flavors of the other ingredients.
Nutritional Values of Sardinian Dessert
This traditional dish from the island of Sardinia offers a variety of nutrients, while also presenting some aspects to consider for those following a balanced diet. Here are the highlights:
- Powdered sugar and semolina: Immediate source of energy, but can increase blood sugar levels.
- Sultanas and dried fruits (walnuts and almonds): Rich in fiber, vitamins, minerals, and healthy fats. They contribute to the feeling of satiety.
- White flour type 00: Less nutritious compared to wholemeal flours, it may negatively affect blood sugar levels.
- Butter: Source of saturated fats; it is advisable to moderate its consumption to keep cholesterol levels low.
- Egg yolks: Excellent source of proteins and vitamins, but also of cholesterol.
Each serving provides approximately 320 calories, making this recipe a tasty option, but to be enjoyed in moderation on special occasions.
Sardinian Pabassinas: A Traditional Recipe
Ingredients
- 150 g Icing sugar
- 70 g Sultana raisins
- 70 g Walnut kernels
- 70 g Almonds
- Almond flour to sprinkle
- 250 g White flour 00 for the shortcrust pastry
- 130 g Butter for the shortcrust pastry
- 120 g Granulated sugar for the shortcrust pastry
- 2 Large egg yolks for the shortcrust pastry
- 1 pinch Salt for the shortcrust pastry
Instructions
- Sift the flour onto the pastry board and make a well. Add a pinch of salt, caster sugar, chopped softened butter and egg yolks. Knead the dough just enough to mix the ingredients, then form into a ball, wrap it in wax paper and refrigerate.
- Soften the raisins in warm water. Blanch the walnuts and almonds in boiling water, peel and chop them.
- When the dough has rested for about 30 minutes, incorporate the chopped dried fruit and the well-wrung and dried raisins. Roll out the dough with a rolling pin, obtaining a sheet 1 cm high, and cut out many small diamond shapes with a pastry cutter, placing them as you go on a baking sheet sprinkled with almond flour.
- Bake the cookies in a preheated oven at 150 degrees for about 20 minutes. Then arrange them on a wire rack covered with a dish towel and let them cool.
- Prepare the glaze by putting the icing sugar with 75 g of water in a bowl; place it on the stove and let it melt, then dip the 'pabassinas' one by one with the help of a fork, coating them. Place them back on the plate dusted again with almond flour and put them in the oven at very low heat (50 degrees) to dry for 30 minutes.
Notes
Variations and Ideas to Enhance Pabassinas
The Pabassinas, typical sweets of the Sardinian tradition, offer a range of possibilities for those who wish to explore new flavors while maintaining a connection with the original recipe. A first variation involves adding spices such as cinnamon or anise, which can give the dessert a more intense and characteristic aroma. For lovers of citrus flavors, it is possible to incorporate grated orange or lemon zest into the dough, elements that blend perfectly with the sweetness of raisins and almonds.
Another interesting modification is to replace the walnut kernels with other types of dried fruit of your choice, such as pistachios or hazelnuts, to provide a diversified crunchy note. Those who prefer stronger flavors can opt to add small amounts of liquor to the dough, such as myrtle or Vin Santo, which will further enrich its taste.
For decorative purposes, instead of the classic powdered sugar, you can consider a dark or white chocolate glaze or a colorful mix of sugary sprinkles and small pieces of candied fruit on the surface. These modifications not only add visual variety but also introduce different textures and taste levels to the final preparation.
Frequently Asked Questions
Some frequently asked questions from our readers.
What type of cookies are Pabassinas?
Pabassinas are traditional Sardinian cookies made with sultanas, walnuts, and almonds.
Can I substitute sultanas with another ingredient?
Yes, if you prefer, you can substitute sultanas with other dried fruits of your choice, such as dried apricots or dried figs.
How can I store Pabassinas?
You can store Pabassinas in an airtight container at room temperature for several days or in the refrigerator to extend their freshness.
