Biscotti di Regina (Italian Sesame Seed Cookies)
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Test Kitchen Approved Recipe

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!

About 3 dozen

Active Prep: 20 min
Cook: 15 min


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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.

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



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