Biscotti Regina Sicilian Sesame Seed Cookies Recipes

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

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!).

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.