Allison Robicelli’s Italian Cookie Guide, Biscotti Regina, as seen on Food Network.
Recipe courtesy of Allison Robicelli

Biscotti Regina

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 25 min
  • Yield: 2 to 2 1/2 dozen cookies
These toasty sesame cookies from Sicily are the perfect example of the "not too sweet" sweet. Perfect for breakfast or a light snack, the taste like they are, as their name says, fit for a queen.



  1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a food processor, pulse together the butter and sugar until yellow and fluffy, then add the eggs one at a time. Add the flour, baking powder, vanilla and lemon zest and continue pulsing until a firm dough forms. 
  3. Scoop off golf ball-sized pieces of dough and roll with your hands into oval shapes. Dip the cookies in the milk, then roll in the sesame seeds. Space 2-inches apart on the prepared baking sheets. Bake until brown and toasty, 10 to 12 minutes. Cool completely on the baking sheets, or cool 2 minutes, then transfer to racks to cool completely (if the baking sheets are needed for another batch). Cookies will last about 3 weeks in a sealed container.