Sicilian Sesame Seed Cookies

Savoring Italy

Sicilian Sesame Seed Cookies

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.

Prep Time: 10 Min

– ½ cup sesame seeds – 1 cup all-purpose flour – 1 tsp baking powder – ⅛ tsp salt – ¼ cup margarine softened (or unsalted butter or lard) – ¼ cup sugar – 1 tsp vanilla extract – 4 tbsp milk I used unsweetened almond milk

Cook Time: 25 min


White Scribbled Underline

What shape are Sicilian Sesame Seed Cookies?

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.

Step 1

Lightly toast the sesame seeds. I’ve seen recipes where you don’t toast the seeds, but I prefer to lightly toast them.

Step 2

whisk the flour, baking powder and salt together.

Step 3

mix the margarine (or butter or lard) with the sugar until it’s nice and fluffy.

Step 4

mix the wet mixture into the dry mixture.

Step 5

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.

Step 6

Here is how the dough is when it’s ready.

Step 7

form the cookies and roll them around in the toasted sesame seeds.

Step 8

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).

Step 9

bake them until their golden. I spread mine out over two baking sheets.

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