Biscotti di Regina (Italian Sesame Seed Cookies)
Recipe by Rose LoVerde and her daughter Nadine Vichich, Savory Spice—Franklin, TN customers
All-Purpose Cooking
Baking
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!
Serves
1 dozen
Prep Time
20 minutes
Cooking Time
15 minutes
Ingredients
3 cups sifted all-purpose flour
Mayan Sea Salt
1/8 tsp. Mayan Sea Salt
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
Pure Madagascar Vanilla Extract
1 tsp. Pure Madagascar Vanilla Extract
Toasted Sesame Seeds
1/4 cup Toasted Sesame Seeds
2 Tbsp. heavy cream
Directions
Step 1
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.
Step 2
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.
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