Recipe courtesy of Allison Robicelli
Recipe courtesy of Allison Robicelli
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 247
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 55 mg
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.
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 25 min
- Yield: 2 to 2 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 247
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 55 mg
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.
