Italian confections, is not overly sweet. We put lemon zest in our cookies and the buttery dough
with the lemon is subtle and lovely.
Some recipes will call for rolling the cookie and then dipping it in egg, milk or cream before rolling
in the sesame seeds. These coatings will help darken the cookie as it bakes. We choose not to do this.
The consistency of the dough lends itself to capturing the sesame seeds without the need for dipping.
Therefore, this recipe will not yield a dark cookie. (Those can sometimes have a nutty, burnt taste)
Biscotti Regina (Sesame Cookies)
1-1/3 C. Sugar
2 T. lemon zest, chopped
(Blitz the sugar and zest in food processor for 1-2 minutes)
4 C. all purpose flour
2 t. baking powder
1 C. unsalted butter, room temperature
4 eggs, room temperature
2 t. vanilla
1. Measure flour and baking powder in bowl and set aside.
2. Cream butter and sugar in mixer til light and fluffy.
3. Add eggs, one at a time and beat well, scraping bowl after each addition. Add vanilla.
4. Add flour mixture, one cup at a time, til dough well mixed.
**At this point you may want to refridgerate the dough as it may be too soft to form. I
usually end up working with small amounts of dough at a time, keeping the main bowl
in the fridge.
5. Using cookie scoop, scoop and level off dough. Roll in sesame seeds while shaping
into a log. Bake at 350* for six minutes. Turn pan and bake additional four minutes. Turn
pan and bake 4-5 minutes more, until lightly golden brown on bottoms. (tops will slightly
Hope you find time to make these and enjoy them as much as we do!!