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Biscotti Regina (Sesame Cookies)
Biscotti Regina cookies, also known as Sicilian Sesame Cookies, come from Sicily and have quickly earned their reputation as a delectable delight. They feature a generous coating of sesame seeds, which adds a satisfying crunch and a distinctive, nutty flavor. Once you savor their irresistible taste, you’ll soon understand why so many people favor these cookies. At first glance, Biscotti Regina may seem simple, but their true charm shines through in the perfect balance between modest ingredients and bold flavor. By using everyday pantry staples, these traditional Sicilian treats transform into something quietly elegant, nutty, subtly sweet, and perfectly crisp.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (315g) all-purpose flour
  • ⅔ cup (130g) granulated sugar
  • 1 tsp baking powder
  • ½ cup (113g) unsalted butter, cold and cut into small pieces (or traditional lard)
  • ¼ tsp salt
  • 2 large eggs
  • 2 tbsp milk (plus more if needed)
  • 1 tsp vanilla extract (or 1 tsp lemon zest for a citrus twist)
  • 1 cup (100g) raw sesame seeds, for coating
  • ¼ cup water, for dipping cookies before sesame coating

Instructions
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    Add the butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
  3. In a separate bowl, beat the eggs, milk, and vanilla extract (or lemon zest). Add to the flour-butter mixture and mix until a dough forms. If the dough feels too dry, add a splash more milk.
  4. Turn the dough onto a lightly floured surface and knead just until smooth. Divide into 3 equal portions, then roll each into a long rope about ¾ inch thick.
    Cut each rope into ~12 pieces, about 2 inches long.
    Dip each cookie briefly in a shallow bowl of water, then roll in sesame seeds until fully coated.
  5. Place the cookies on the prepared baking sheet, spacing them slightly apart.
    Bake for 20–25 minutes, or until the cookies are golden and the sesame seeds are lightly toasted.
  6. Let cool on a wire rack. They’ll firm up as they cool.

Notes

Water Dip: Before rolling the cookies in sesame seeds, a quick dip in water helps the seeds stick and promotes even browning in the oven. Don’t soak, just a light dip!
Toast the Sesame Seeds (Optional, but Flavorful): If you want an extra layer of nutty flavor, lightly toast the sesame seeds in a dry pan for a few minutes before coating the cookies. Let them cool before using.
Chill the Dough: If the dough feels sticky or soft, pop it in the fridge for 20–30 minutes. This makes it easier to roll and cut into uniform pieces.