Papassini

Pour the flour into a bowl and add the lard, eggs, sugar, and grated lemon and orange zest. Mix carefully until smooth. a mixture homogeneous, free of dry parts and with a compact but workable consistency.

Toast the almonds and walnuts, then let them cool completely. Once they're dry and crunchy, slice them thinly: the toasting should develop a strong aroma without darkening the nuts too much.

Add the finely chopped almonds and walnuts to the mixture, together with theraisins. Work the mixture as long as the dried fruit and theraisins they are distributed evenly, without concentrations in just one part of the dough.

Roll out the dough until it's about 1 centimeter (0.39 in) thick. Cut into diamond or rectangular shapes, keeping them evenly sized to promote even cooking.

Arrange the papassini on a baking pan floured, leaving a small space between each piece. Make sure the base does not stick to the baking pan and that the sweets are arranged with the most regular side facing upwards.

Bake at a moderate temperature until the papassini are cooked through and lightly browned. Remove them when the surface appears dry and the crust holds its shape, avoiding over-browning, which could make them dry.

Collect the sugar and the egg whites in a bowl suitable for cooking in a double boiler. Stir continuously until the sugar has completely dissolved and the mixture It will appear uniform, with no perceptible grains.

Remove the icing from the double boiler and let it cool. Wait until it reaches a spreadable but not runny consistency, so it can adhere to the surface of the papassini without dripping.

Spread the icing over the freshly baked papassini, spreading it in an even layer. Finish with a sprinkling of traggera, or small sprinkles, and let it rest until the icing has set.