Sardinian Papassini Biscotti

Ingredients

• 8 ounces frozen orange juice concentrate, thawed
• 8 ounces water
• 1 pound unsalted butter, cut into pieces
• 8 cups all-purpose flour, or as needed
• 1 ½ cups chopped walnuts
• 1 cup white sugar
• 1 cup raisins
• 3 tablespoons grated orange zest
• ½ tablespoon salt
• 4 cups powdered sugar, or as needed
• ½ cup milk, or as needed
• 1 (1.75 ounce) package multicolored candy sprinkles, or as needed

Step 1

Heat your oven to 400°F (200°C). Mix the thawed orange juice concentrate with some water to dilute it. In a large bowl, cut the butter into the flour until it looks like coarse crumbs. Then, add the walnuts, sugar, raisins, orange juice mixture, orange zest, and a pinch of salt. Use your hands to mix everything together, adding a little more flour if the dough feels too sticky.

Step 2

Turn the dough out onto a floured surface and gently roll it into a square shape. Cut it into diamond shapes or squares, whichever you prefer. Place the pieces on ungreased baking sheets.

Step 3

Bake the cookies in batches for about 15 to 20 minutes, until the edges turn golden. Once they’re out of the oven, let them cool for 15 to 20 minutes. While they cool, mix powdered sugar with a bit of milk to make a simple glaze. Spread this over the cookies and sprinkle on some decorations if you like.