Biscotti Regina (Sesame Seed Cookies)

Recipe courtesy Dan Smith and Steve McDonagh

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Rated 4 stars out of 5
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  • Read 15 Reviews
Total Time:
50 min
Prep
30 min
Cook
20 min
Yield:
30 biscotti
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 15 reviews

  • on December 21, 2011

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    I make these every Christmas for my dad who is Italian, he loves them. This is the best recipe I have found.

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  • on September 03, 2011

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    These are fabulous. A real taste of my childhood. I would definitely recommend these!

    people found this review Helpful.
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  • on March 15, 2011

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    Absolutely the best. I had lost my mother's recipe and I am 86. It brought back so many memories of my childhood when my uncle owned a bakery on 9th avenue in New York. I did not coat with the heavy cream, I just coated the biscotti with sesame seed and they were perfect. Many thanks for the perfect recipe. Anna Torpy

    people found this review Helpful.
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