Regina's Italian Sesame Biscuits

Step into the enchanting world of Italian baking with a classic treat that whispers tales of sun-drenched Sicilian kitchens: Italian Sesame Seed Cookies. Known affectionately as Biscotti Regina or Reginelle (meaning “little queens”), these exquisite cookies are a testament to simple elegance. Each bite delivers a delightful crispness, a subtle sweetness, and a wonderfully nutty flavor from a generous coating of toasted sesame seeds, all beautifully harmonized by the distinctive aroma of anise.

Italian sesame seed cookies on baking sheet.

As a passionate explorer of culinary traditions, I’ve found immense joy in unearthing and perfecting Italian dessert recipes that, surprisingly, never graced my family’s table during my childhood. It’s truly fascinating how many regional specialties exist, some so localized that even my seasoned Italian aunts had never heard of them! This journey into the heart of Italian cookie making has become a recent delightful obsession, driven by the desire to capture authentic flavors and share them with the world.

The challenge with many traditional Italian recipes lies in their artisanal nature; often passed down through generations, they rely more on intuition and “feel” than precise measurements. This hands-on approach, while charming, can be a hurdle for modern home bakers seeking consistent results. After extensive testing and research, I’m thrilled to present a meticulously crafted recipe for these beloved sesame seed cookies, ensuring both authenticity and accessibility for everyone.

Contents

Mastering the Art of Italian Sesame Seed Cookies

Biscotti Regina are more than just cookies; they are a cherished part of Italian culinary heritage, particularly in Sicily, where they are a staple in bakeries and homes alike. This recipe stays true to the classic method, offering a glimpse into the simplicity and profound flavors of traditional Italian baking. While modern adaptations might sway towards butter, the true essence of these cookies often involves shortening, which plays a pivotal role in achieving their characteristic texture.

I’ve experimented with both unsalted butter and shortening, and while butter yields a wonderfully rich and buttery cookie, it alters the texture significantly. The cookies made with butter tend to be softer and spread a bit more during baking. For that truly authentic crisp and crunchy bite that defines Biscotti Regina, shortening is the ingredient of choice. Its higher melting point and lack of water content contribute to a much crisper cookie that holds its shape beautifully. However, if your preference leans towards a less crunchy, more tender crumb, then softened unsalted butter can certainly be used as a delicious alternative.

Consider yourself warned: these delightful Italian sesame seed cookies are incredibly addictive! My husband, for one, has made it a standing request that a batch always be on hand. Their versatile appeal makes them perfect for any occasion. They pair exquisitely with a robust cup of coffee, making for an ideal breakfast treat or a mid-morning pick-me-up. Alternatively, enjoy them with a glass of wine for a sophisticated afternoon snack or a light dessert. They are a delightful indulgence at any time of day.

What Exactly Are Biscotti Regina?

My extensive culinary research confirms that Biscotti Regina are traditional Sicilian cookies renowned for their exceptional crispness and delicate sweetness. Each cookie is generously enveloped in a coat of crunchy, golden-toasted sesame seeds, imparting a wonderfully nutty aroma and texture. The defining flavor profile, however, comes from anise extract, which lends a subtle, intriguing licorice-like note that is quintessential to many Italian confections.

While the anise flavor is a hallmark of authentic Reginelle, I understand it might not be to everyone’s liking. If you’re not a fan of licorice, you can certainly omit the anise extract from the recipe. However, I wholeheartedly encourage you to try them with the anise at least once! It’s a flavor that often surprises and delights, adding a layer of sophisticated complexity that truly elevates these simple cookies from good to extraordinary. The anise is not overpowering but rather provides a warm, aromatic backdrop that complements the sesame beautifully.

Essential Ingredients for Authentic Italian Sesame Seed Cookies

Crafting these classic Italian sesame seed cookies requires a handful of common pantry staples. The magic truly happens when these simple ingredients come together in the right proportions, transforming into something truly special. Here’s what you’ll need for this delightful recipe:

All-purpose flour: The foundation of our cookie dough, providing structure.
Baking powder: Acts as a leavening agent, contributing to the cookie’s tender yet crisp texture.
Kosher salt: Many traditional recipes might omit salt, but a touch of kosher salt is crucial. It enhances all the flavors, particularly bringing out the inherent sweetness of the cookie and balancing the richness.
Vegetable shortening: This is key for achieving that characteristic crispy and crunchy texture. As mentioned, softened unsalted butter can be used for a slightly softer cookie.
Granulated sugar: Provides the perfect level of sweetness, ensuring the cookies are delightful without being overly rich.
Eggs: Large eggs, brought to room temperature, help to bind the dough and add richness. Room temperature eggs emulsify better with the fats, leading to a smoother, more uniform dough.
Anise extract: This is the star flavor component, imparting the traditional licorice notes found in many Italian desserts. If you’re hesitant, you can adjust the amount or omit it entirely, but it’s highly recommended for an authentic taste.
Vanilla extract: A dash of pure vanilla extract adds a lovely aromatic depth that complements the anise and sesame.
Sesame seeds: Use raw sesame seeds. They will toast beautifully in the oven as the cookies bake, developing a deep, nutty flavor and a satisfying crunch.
Milk: A small amount of milk is used solely for dipping the formed dough, acting as a binder to help the sesame seeds adhere perfectly before baking. This ensures an even and plentiful coating.

How to Bake Authentic Italian Sesame Seed Cookies: A Step-by-Step Guide

Despite their elegant appearance and rich history, these Italian sesame seed cookies are surprisingly simple to prepare. They come together quickly, making them a fantastic recipe for both seasoned bakers and beginners. While they often feature on holiday tables and Christmas cookie platters, there’s no need to wait for a special occasion; bake them anytime a craving strikes for a taste of Italy!

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. This crucial step makes cleanup a breeze and helps achieve that desired crisp bottom.
In a medium-sized bowl, thoroughly whisk together the dry ingredients: the all-purpose flour, baking powder, and kosher salt. Whisking ensures these ingredients are evenly distributed, which is vital for the cookie’s texture and rise. Set this mixture aside.
In a separate, larger mixing bowl, cream together the granulated sugar and vegetable shortening (or softened butter, if using) until the mixture is light and fluffy. This can be done using a handheld electric mixer or a stand mixer fitted with the paddle attachment. This step incorporates air, contributing to the cookies’ delicate structure.
To the creamed sugar and shortening mixture, add the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the anise extract and vanilla extract. Continue mixing until all the wet ingredients are well combined and the mixture is smooth. Remember, I use 3 teaspoons of anise extract for a pronounced flavor, but feel free to reduce this to 1-2 teaspoons or omit it entirely if you prefer a milder taste.
Gradually add the reserved dry flour mixture to the wet ingredients. Mix on low speed, just until the flour is incorporated and no streaks remain. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as the dough comes together.

sesame cookie dough logs on parchment paper lined baking sheet

Now for the fun part: shaping and coating! Take a small piece of dough and roll it between your palms to form a log about 2 inches long and roughly the size of your pinky finger. This uniform size helps ensure even baking.
Pour the milk into a shallow dish and the raw sesame seeds into another shallow dish. Dip each dough log briefly into the milk, allowing it to coat lightly. The milk acts as a wonderful adhesive.
Immediately after dipping in milk, roll the dough log in the sesame seeds, ensuring it is evenly coated on all sides. The raw seeds will toast to perfection in the oven, developing a beautiful golden hue and irresistible crunch.
Place the coated dough logs on the prepared baking sheet, spacing them about 1.5 to 2 inches apart to allow for slight spreading.
If you opted to use butter instead of shortening, you might find the dough to be slightly stickier, and the sesame seeds may adhere without the milk dip. However, the milk method provides a very robust coating. Also, note that butter-based cookies tend to spread a little more, so giving them ample space is key. If you are concerned about spreading with butter, refrigerating the dough for about an hour before rolling can help.
Bake the cookies for 17-20 minutes, or until they achieve your desired level of golden brownness. Keep a close eye on them, as oven temperatures can vary.
Once baked, allow the cookies to cool on the baking sheet for about 1 minute. This brief cooling period helps them firm up slightly before you handle them.
Carefully transfer the cookies to a wire rack to cool completely. Cooling on a rack ensures air circulation, helping them achieve their ultimate crisp texture.

Storing Your Delicious Biscotti Regina

One of the many wonderful qualities of these Italian sesame seed cookies is their excellent shelf life. If properly stored, they can last for weeks, though their irresistible nature often means they disappear much sooner! To maintain their crispness and fresh flavor, store them in an airtight container at room temperature. Classic Italian bakers often swear by traditional cookie tins, which not only keep cookies fresh but also add a touch of nostalgic charm.

For longer storage, Biscotti Regina also freeze exceptionally well. Simply place the cooled cookies in a freezer-safe airtight container or freezer bags, layering them with parchment paper to prevent sticking. They can be frozen for up to two months. When you’re ready to enjoy them, simply thaw them at room temperature. Freezing is a fantastic way to prepare a large batch ahead of time for holidays or unexpected guests, ensuring you always have a taste of Italy ready to share.

Discover More Italian & Mediterranean Inspired Recipes

If you’ve fallen in love with the charm and flavor of these Italian Sesame Seed Cookies, you’ll surely enjoy exploring other delectable treats from Italian and Mediterranean cuisine. Each recipe offers a unique glimpse into the rich culinary heritage of the region, promising delightful baking adventures.

Italian Fig Cookies (Cucidati): A truly traditional Sicilian Christmas cookie, bursting with a rich fig filling.
Amaretti Cookies: Delicate, crisp, and chewy almond-flavored Italian cookies, perfect with coffee or dessert.
Baklava: A sweet, rich pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey, a staple across the Mediterranean and Middle East.
Almond Biscotti: The classic Italian twice-baked cookie, perfect for dipping in coffee or wine.
Panettone: A traditional Italian sweet bread, typically enjoyed during Christmas, known for its light and airy texture with candied fruit and raisins.

Italian Sesame Seed Cookies (Biscotti Regina or Reginelle)

Also known as Biscotti Regina or Reginelle. They are crisp, slightly sweet, covered in toasted sesame seeds, and flavored with anise.

Course:
Cookies, Dessert

Cuisine:
Italian

Prep Time:

15

Cook Time:

20

Servings:
36

Calories:

136
kcal

Author:
Leigh Harris

Ingredients

3 cups All-purpose flour
2 tsp Baking powder
1 cup Sugar granulated
1/4 tsp Kosher salt
1 cup Shortening
3 large Eggs room temperature
3 tsp Anise extract
2 tsp Vanilla extract
3/4 cup Sesame seeds raw
1/2 cup Milk

Instructions

Preheat the oven to 375 degrees F. Prepare a large baking sheet with parchment paper.
In a medium-size bowl whisk together the flour, baking powder, and salt.
In a large bowl cream together the sugar and shortening until light and fluffy. Add the eggs, anise extract, and vanilla extract mix until well combined.
Add the dry ingredients and mix on low until just blended.
Roll the dough into 2-inch fingers (about the size of your pinky finger) or logs. Dip into the milk and then roll in the sesame seeds to coat evenly. Place about 1 1/2″ to 2 inches apart on the baking pan.
Bake for 17-20 minutes until browned as desired.
Allow to cool on the baking sheet for 1 minute then transfer to a wire rack to cool completely.

Notes

If using butter instead of shortening, you probably will not need to roll the logs in milk first to adhere the seeds, as butter makes the dough stickier. Also, cookies made with butter will spread a little more; you can try refrigerating the dough for about 1 hour before rolling to minimize spreading.

Nutrition

This recipe for Italian Sesame Seed Cookies (Biscotti Regina) has been lovingly adapted to bring you the most authentic and enjoyable baking experience. Special thanks to ItalianRecipeBook for their inspiration and contribution to the rich tapestry of Italian culinary knowledge.