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Sicilian Sesame Seed Cookies-Biscotti Regina

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 Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: Italian, Sicilian
Keyword: Christmas cookies, vegan
Servings: 22
Author: Lora

Ingredients

  • ½ cup sesame seeds
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 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

Instructions

  • Preheat oven to 350°. Place a rack in the center of the oven.
  • In a large skillet, add the sesame seeds and on medium heat, lightly toast them. Keep stirring them as they’re getting a little colors, as you don’t want them to get too brown. Set them aside in a casserole or large dish to cool down (that’s where you will be dipping the cookies into them).
  • Line baking sheets with parchment paper (I used 2) and set aside.
  • In a large bowl, whisk together the flour, salt and baking powder.
  • In another large bowl, by hand or with an electric mixer, beat together the margarine (or butter)with the sugar until smooth and fluffy. Add in the vanilla and stir to combine (or beat with the mixer to combine).
  • Add in the flour mixture a little bit at a time. Scrape bottom and sides of bowl to combine well. Add in the milk a tablespoon at a time, until you have a soft dough.
  • Dump out the dough onto a clean work surface. Work the dough just a bit until it is smooth and cohesive, adding just small portion of flour if it’s needed to bring the dough together.
  • Scoop out small portions of the dough to make 2-inch cookies. Brush with a little milk and roll them in the container with the toasted sesame seeds.
  • Space out the cookies 1-inch apart on the baking sheets (depending on how precisely you scoop out portions, should make about 22-24 cookies).
  • Bake for 20-25 minutes, or until they’re golden brown.