Recipe courtesy of Allison Robicelli
Biscotti Regina
- Level: Easy
- Yield: 2 to 2 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 247
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 44
- Sodium
- 55
- Total: 50 min (includes cooling time)
- Active: 25 min
Ingredients
2 1/2 sticks unsalted butter
1 cup sugar
3 large eggs
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
Zest of 1 small lemon
1 cup milk
2 cups sesame seeds
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.