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Test Kitchen Approved

Biscotti di Regina (Italian Sesame Seed Cookies)

4.5 star rating 2 Reviews

Recipe By Rose LoVerde and her daughter Nadine Vichich, Savory Spice—Franklin, TN customers

Yields

1 dozen

Prep Time

20 Minutes

Cooking Time

15 Minutes

Recipe By Rose LoVerde and her daughter Nadine Vichich, Savory Spice—Franklin, TN customers

From the recipe author: Biscotti di Regina translates as The Queen’s Cookies...but I have no idea which queen favored them! We called them Jujulayna (phonetic spelling of sorts) at home. They are a not-to-sweet butter cookie with great flavor. I hope you enjoy them!

Ingredients

3 cups sifted all-purpose flour


1 tsp. baking powder

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3 egg yolks from extra large eggs



2 Tbsp. heavy cream

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pure Madagascar Vanilla Extract

    Save 40% on 8 fl. oz. vanilla extracts when you use the discount code SWEETSALTY at checkout*. Madagascar Vanilla Extract is the classic, smooth va...

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  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

    View full details

Directions

Combine flour, salt and baking powder in a medium bowl. In a large bowl cream the butter and sugar. (This and following mixing steps can be done by hand or in an electric mixer.) Stir in egg yolks one at a time then add vanilla and mix until combined. Slowly add dry ingredients into butter mixture and mix until dough forms. Shape dough into a ball, cover with plastic wrap and refrigerate for 2 hours.

Once dough has chilled, remove from refrigerator and preheat oven to 400 degrees. Place toasted sesame seeds in small bowl and set aside. Place heavy cream in a separate small bowl and set next to bowl of toasted sesame seeds. On a lightly floured work surface, use hands to roll dough into 1-inch thick strips. Cut strips into 2-inch pieces; they should look like little logs. Dip logs in cream to coat then roll in sesame seeds to cover all sides. Set on greased or parchment-lined cookie sheets and bake for 13 to 15 min. until golden and firm. Let cool completely on cookie sheets before serving.