Biscotti Regina Sesame Cookies Recipes

BISCOTTI REGINA (SESAME COOKIES)

Steps:

• Preheat oven 375°F; butter and flour two large baking sheets.
• Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside.
• In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time.
• In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
• Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick.
• Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart.
• Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.

SESAME SEED COOKIES - BISCOTTI REGINA

Steps:

• Preheat the oven at 375F. In the bowl of a stand mixer add the eggs, sugar, Crisco, baking powder and the anise extract. Mix everything real well. Add the flour and mix well. Take a piece of dough, roll it to about 1/2 thick and cut it every 2". Take each piece, wet it in milk and then roll it in the sesame seed. Place all the cookies on a baking sheet and bake for 20 minutes.

BISCOTTI REGINA - SICILIAN SESAME SEED COOKIES

Steps:

• In a large bowl stir together all-purpose flour; sugar; ammonium carbonate (or baking powder) and salt.
• Add cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center and add an egg, freshly grated orange zest and 3 tbsp. of milk. Stir together to form a dough. If the mixture is dry add an extra tbsp. of milk, as needed, to form a slightly tacky dough.
• Shape into a round dough, flatten into a disc and wrap with plastic wrap. Refrigerate for 30 minutes.
• Prepare 2 baking sheets and preheat oven to 350 degrees F. Prepare a small bowl filled with water; place sesame seeds in a second bowl.
• Divide the dough into 4 equal pieces. Work with one piece of dough at a time keeping the rest wrapped. Roll into a long rope about the width of your thumb. Cut into 5 cm lengths.
• Moisten each cut piece of dough lightly with water with your fingers and roll in the sesame seeds to coat all sides.
• Place an inch apart on the prepared baking sheets as they will expand during baking. Continue with the remaining dough.
• Bake for 30 minutes or until golden brown. Let cool before serving.

BISCOTTI REGINA

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
• In a food processor, pulse together the butter and sugar until yellow and fluffy, then add the eggs one at a time. Add the flour, baking powder, vanilla and lemon zest and continue pulsing until a firm dough forms.
• Scoop off golf ball-sized pieces of dough and roll with your hands into oval shapes. Dip the cookies in the milk, then roll in the sesame seeds. Space 2-inches apart on the prepared baking sheets. Bake until brown and toasty, 10 to 12 minutes. Cool completely on the baking sheets, or cool 2 minutes, then transfer to racks to cool completely (if the baking sheets are needed for another batch). Cookies will last about 3 weeks in a sealed container.

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat the oven to 375 degrees.
• Butter two baking sheets, or place silicon baking sheets on them.
• In a large bowl, stir together the flour, sugar, baking powder and salt.
• With an electric mixer on low speed, add the butter until blended.
• Whisk together the eggs, zest and vanilla, and add this to the flour mixture, and continue beating on low until you have a smooth dough.
• Pinch off a small piece of dough about the size of a small golf ball and roll it into a log about 2 inches long.
• Roll the log into the sesame seeds, pressing them so seeds stay on.
• Place the cookie on the prepared baking sheets keeping the cookies two inches apart.
• Bake for 25 minutes or until lightly browned. Cool, and store in airtight containers. (or cookies freezer very well!).