The recipe for these delicious little squares comes from Sardinia according to Sharon Tyler Herbst, who calls them Sardinian raisin-almond squares. Papassinos, which I think is based in part on the italian word for raisin (uva passa), begin with golden raisins and candied orange peel that have been steeped overnight in a generous amount of marsala. Because I have been a little busy, and then lost a couple of days to a migraine, the steeping part lasted about three days. After creaming together butter, sugar and a little salt, I added in the well-marinated raisins and peel, and an egg, then flour and crushed, toasted almonds. The whole mix sat in the refrigerator overnight before I rolled it out in three portions, cut it into squares and baked them. Immediately after baking, when they were still hot on the cookie sheet, I brushed them with a mix of powdered sugar and orange juice. They are crisp, buttery and scrumptious!
Ms. Herbst says that a dry sherry can be substituted for the marsala, but when in Sardinia… No, wait. Marsala hails from a whole other big Mediterranean island: Sicily. Well, never mind. Still, I prefer dry marsala to dry sherry. More fun to cook with! Chicken marsala anyone?