Italian · Dessert
Sicilian Sesame Seed Cookies
A Sicilian classic: small oval logs of a lightly sweet, egg-enriched shortbread-style dough rolled entirely in raw sesame seeds and baked until the seeds turn deep gold and nutty. Known as 'biscotti regina' or 'reginelle', these are a staple of southern Italian bakeries, dense, crumbly, and intensely toasted-sesame in flavour rather than overtly sweet.
$0
15 minsPrep
17 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
195Calories
3.9gProtein
10.2gFat
22.5gCarbs
7.3gSugar
1.4gFiber
205mgSodium
34mgChol
4.3gSat Fat
67mgPotassium
85mgCalcium
2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Chamomile Tea
local
Marsala Wine
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment.
2
Cream the softened butter and sugar together in a bowl until pale and fluffy, about 2 minutes by hand.
3
Beat in half the egg (about 5g) and the vanilla extract until smooth.
4
Sift the flour, baking powder and salt over the mixture and fold in, then add the milk a little at a time until a soft, slightly sticky dough forms.
5
Divide the dough into 4 equal pieces and roll each into a small log about 6cm long and 1.5cm thick.
6
Brush each log all over with the remaining beaten egg, then roll in the sesame seeds to coat completely, pressing gently so the seeds stick.
7
Place the logs on the lined baking sheet, spaced apart, and bake for 16-18 minutes until the sesame seeds are golden and the cookies are firm to the touch.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour
- 14g14g Butter, softened
- 14g14g Sugar White
- 10g10g Egg, beaten, divided for dough and wash
- 6g6g Whole Milk
- 1g1g Baking Powder
- 1g1g Vanilla Extract
- 15g15g Sesame Seeds, raw, for coating
- 0.5g0.5g Salt
