Biscotti Regina (Sesame Seed Cookies)
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter, at room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups sesame seeds
Preheat oven to 350 degrees F.
Combine the flour, baking powder and salt in a small bowl and set aside.
Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
Let cool and serve. These will keep in an airtight container for up to 2 weeks.
Recipe courtesy of Dan Smith and Steve McDonagh