Recipe courtesy of The Hearty Boys
Biscotti Regina (Sesame Seed Cookies)
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- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 30 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 229
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 41 mg
- Sodium
- 86 mg
- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 30 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 229
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 41 mg
- Sodium
- 86 mg
Ingredients
Directions
- 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.
