Argiolas and together for the Sardinian wine

All the taste of Sardinia: is there a better Christmas present to give to everyone who love this country? And this is a special idea even for all the people who want to invite their friends to discover the culture and the pleasures of this island. suggests you an irresistible binomial that combines class, tradition and taste: it’s the box with Argiolas and Pasticceria Piemontese di Cagliari (“Piedmont cake shop of Cagliari”). The taste of the biscuits of this renowned cake shop of Cagliari will be served with the extraordinary organoleptic quality of the award-winning Angialis wine, a smooth one with an unmistakable golden color born from the encounter of the Nasco and Malvasia grapes. (more…)

Colourful and festive biscuits

These scrumptious biscuits are called Pabassine or Papassine (depending on the area) in Sardinia, they are very representative of the island and are therefore eaten throughout the entire region,  from Stintino to Olbia and from Arzachena to Cagliari. They are  excellent served with some sweet dessert wine, which is how Sardinians like to eat them. The hundreds and thousands give the biscuits the pretty effect which makes them particularly suitable for this festive season. Some recipes  replace the almonds with walnuts. 250g/ 9 oz of plain flour 90g/ 3 oz  sultanas 100g/3 1/2 oz almonds (of which 70g/  2 1/2 oz   ground and 30g/ 1 oz  chopped) 90g/ 3 oz sugar 90g/ 3 oz butter(softened) 1 egg + 1 yolk (you will need the remaining egg white for the icing) grated rind of a lemon and an orange, a pinch of salt For the icing: 100g/ 3 1/2 oz icing sugar 1 egg white a teaspoon of lemon juice Hundreds and thousands or silver balls First of all, leave the sultanas to soak for about ten minutes and dry. Mix the flour with the butter with the tips of your fingers, then add the egg and the egg yolk, sugar, the grated peel of the lemon and the orange, a pinch of salt, the ground and chopped almonds, and the sultanas. If the mixture appears a little dry add some of the orange juice. Roll out the mixture to a 1 cm 1/2 in thickness then cut into diamond shapes with a sharp knife. Place on a floured baking tray and cook in the oven at 175 C° for roughly 15/20 minutes  until  golden in colour. To make the icing, whisk the egg whites gradually adding the icing sugar and the lemon juice. When cool cover the biscuits with the icing and decorate with hundreds and thousands and the silver balls.