Imagine sinking your teeth into a perfectly crisp, golden sesame cookie that transports you straight to the sun-drenched kitchens of Italy. These Biscotti di Regina are not just cookies – they're a culinary journey that combines the rich tradition of Italian baking with a delightful nutty crunch that will have you coming back for more. Whether you're a seasoned baker or a curious food lover, this recipe promises to unlock the secrets of authentic Italian sweet treats that will impress your family and friends!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 30 cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sesame seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the sesame seeds, ensuring they are evenly distributed throughout the dough.
- Using your hands, shape the dough into logs about 1 inch in diameter. Place the logs on the prepared baking sheet, leaving enough space between them as they will spread slightly during baking.
- Bake the logs in the preheated oven for 20-25 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
- After the logs have cooled slightly, transfer them to a cutting board. Using a sharp knife, slice the logs diagonally into 1/2-inch thick cookies.
- Return the sliced cookies to the baking sheet, cut side up. Bake them for an additional 10-15 minutes, or until they are crisp and golden brown. Keep an eye on them to avoid overbaking.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack. They will become even crunchier as they cool.
- Store the cooled biscotti in an airtight container at room temperature. Enjoy your homemade Biscotti di Regina Sesame Cookies with coffee or tea!
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the smoothest, most consistent dough.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender.
- Sesame Seed Trick: Toast the sesame seeds lightly before adding them to the dough for an enhanced nutty flavor.
- Uniform Shaping: Use a ruler or your hands to create evenly sized logs for consistent baking.
- Cooling is Crucial: Allow the biscotti to cool completely to achieve that signature crisp texture.
- Storage Hack: These cookies can stay fresh in an airtight container for up to two weeks – if they last that long!
- Serving Suggestion: Pair with a strong espresso or sweet dessert wine for an authentic Italian experience.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 20mg
