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.
Recipe courtesy of Allison Robicelli
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Biscotti Regina
Total:
50 min
Active:
25 min
Yield:
2 to 2 1/2 dozen cookies
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
2 to 2 1/2 dozen cookies
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.

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. 

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.

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