Amarettos, Gueffos, Papassinos

Amarettos, Gueffos,Papassinos

Amarettos, Gueffos, Papassinos

Preparing Papassinos

Difficulty: Difficult
Time: 2 hours


One flour kg;
250 grams of sugar;
300 grams of sweet almonds;
Four eggs;
250 grams of lard;
1/4 of milk;
25 ammonia grams;
15 grams of cocoa;
Two oranges;
20 grams of anise;
cream of chocolate;
One little envelope of yeast;
Two little envelopes of vanillina

How to make Amarettos, Gueffos, Papassinos:

Dip the almonds in warm water and peel them, coarsely grinding them.
In a baking pan, do you her to gild in the oven to 30°.
In a bowl, prepare the fountain flour, add the eggs, the grated orange, the sugar, the cocoa, the vanillina, the star anise, and the cream of chocolate.
In a bowl, loosen the yeast in the warm milk.
Unite the flour with the loose yeast, the ammonia, the milk, the lard, and the almonds and get a mixture very hard.
Stretch it with a matterello (rolling pin) on a tagliere (cutting board) to reach a centimeter thickness.
Cut out the pasta in so many rhombuses. Do you cook in the oven to 150°?
Prepare the icing, and cover the rhombuses.

Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at