The name of these traditional iced pastries varies across the regions of Sardinia, but derives from the local word for 'raisin'—one of the main ingredients—along with walnuts, and often almonds, aniseed, cloves and cinnamon. There's also a moist version made with grape must and candied fruit, papassinas cun saba, made into simple shapes; another version, papassinos nieddos (black papassinos) are all walnut instead of almond. The icing is usually white, and topped with coloured sugar (traggera).
Also spelled papassini, pistoccheddus or papassinus.
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