Sunday, June 16 2024

These traditional Italian sesame seed cookies, known for their irresistible crunchiness and delicate sweetness, are a beloved treat that pairs perfectly with a steaming cup of coffee or tea.

With a hint of vanilla and a generous coating of sesame seeds, these cookies are a real treat for the senses.


Join us on a culinary journey to recreate this timeless Italian classic in your own kitchen.

Whether you are an experienced baker or a novice, our step-by-step guide will have you savoring the authentic flavors of Italy in no time. Enjoy!

 

 

 

 

 

 

Makes about 24 cookies
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup sesame seeds
Instructions:
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  4. Divide the dough into two equal parts. On a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
  5. In a small bowl, beat the remaining egg. Brush the tops of the logs with the beaten egg and sprinkle generously with sesame seeds, gently pressing them into the dough.
  6. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown.
  7. Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
  8. Using a sharp knife, carefully slice the logs into 1-inch-thick diagonal slices. Place the slices cut-side down on the baking sheet and return them to the oven.
  9. Bake for an additional 10-15 minutes, or until the biscotti are golden and crisp. Transfer the biscotti to a wire rack to cool completely.
Once cooled, your Biscotti Regina are ready to be enjoyed with a cup of coffee or tea! Buon appetito!

 

Facebook Comments Box
Previous

TIRAMISU CROSTATA (CROSTATA AL TIRAMISU')

Next

LADYFINGERS (ITALIAN SAVOIARDI COOKIES)

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also