Sicilian Sesame Seed Cookies-Biscotti Regina- are an easy to make, crunchy and lightly nutty Sicilian cookie. These delicious cookies are not too sweet and are covered in toasted sesame seeds. A perfect cookie to add to your Christmas cookie tray! Great for breakfast or an afternoon coffee break.
In the area of Taormina I have seen them shaped sort of oval- oblong. In Palermo they are rectangular. You could make them sort of oval like I did.
Lightly toast the sesame seeds. I’ve seen recipes where you don’t toast the seeds, but I prefer to lightly toast them.
whisk the flour, baking powder and salt together.
mix the margarine (or butter or lard) with the sugar until it’s nice and fluffy.
mix the wet mixture into the dry mixture.
add the milk a bit at a time (I used unsweetened almond milk). This is if you were using an egg, when you would add it in. I made these vegan and used almond milk in place of egg.
Here is how the dough is when it’s ready.
form the cookies and roll them around in the toasted sesame seeds.
It’s important to roll the cookies the same size, that way they’ll bake evenly. You could brush a little milk on the cookies before rolling in the seeds to help them stick better (sometimes I do, sometimes I don’t).
bake them until their golden. I spread mine out over two baking sheets.
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