Papassini from Ittiri

Instructions

1. 1

   Soak the sultanas in warm water overnight. The next day, drain them well and pat dry.

2. 2

   Make the dough. In a large bowl, combine the flour, sugar, strutto, eggs, and almond extract. Work the mixture with your hands until it forms a crumbly, cohesive mass.

   Tip: The strutto should be soft but not melted. If it is too cold, let it sit at room temperature for 15 minutes before using.
3. 3

   Dissolve the ammonium bicarbonate in the warm milk and add it to the dough. Mix until incorporated.

4. 4

   Fold in the drained sultanas and chopped toasted almonds. Work the dough gently — you want the fruit and nuts distributed evenly without turning the dough gummy.

5. 5

   Wrap the dough tightly in plastic film and refrigerate overnight. This rest firms the dough and makes it easier to roll.

6. 6

   The next day, roll the dough out to about 5 mm thick on a floured surface. Cut into diamond shapes with a knife.

7. 7

   Arrange the diamonds on a baking sheet lined with parchment paper. Bake at 170 C for 17 to 20 minutes until pale golden and firm to the touch.

   Tip: These should not brown deeply. They are done when the edges are set and the surface is dry.
8. 8

   Cool completely on a wire rack before glazing.

9. 9

   Make the meringue glaze. Whip the egg white to stiff peaks. Meanwhile, boil the 250g of sugar with the water until it reaches thread stage (about 110 C). Pour the hot syrup over the whipped egg white in a thin stream, whisking constantly, until the mixture is thick, glossy, and cool enough to handle.

   Tip: Pour the syrup slowly and keep whisking. If you add it too fast, the egg white will scramble.
10. 10

    Spread the glaze over each cooled biscuit and top with sugar strands before the glaze sets.