Authentic Italian Sesame Seed Cookies: The Ultimate Biscotti Regina (Reginelle) Recipe

Step into the delightful world of Italian baking with these classic Italian Sesame Seed Cookies, lovingly known as Biscotti Regina or Reginelle. These aren’t just any cookies; they are a timeless Sicilian treat, celebrated for their wonderfully crisp texture, subtle sweetness, and unmistakable aroma. Each cookie is generously coated in perfectly toasted sesame seeds and infused with the intriguing, delicate flavor of anise, creating a symphony of taste and crunch that is truly unforgettable.

My culinary journey into traditional Italian desserts has been a fascinating one. Growing up, many of these cherished recipes, including these exquisite sesame seed cookies, were not part of our family’s regular baking repertoire. It’s been a joy and a revelation to explore these culinary treasures, many of which even my seasoned Italian aunts had never encountered! This exploration has ignited a passion for uncovering and perfecting authentic Italian cookie recipes, often navigating the charming but sometimes challenging world of “according to feel” traditional baking methods.

Italian cookies have undoubtedly become my most recent obsession. The beauty of these age-old recipes lies in their simplicity and the generations of love poured into them. However, one common hurdle with truly “original” or generational recipes is the lack of precise measurements. Often, grandmothers and nonnas baked intuitively, relying on touch, sight, and experience rather than exact grams and teaspoons. My goal has been to translate that inherent wisdom into a clearly defined, easy-to-follow recipe, ensuring that anyone can achieve the perfect batch of these wonderful Biscotti Regina.

Mastering the Classic Italian Sesame Seed Cookies

This recipe for Italian Sesame Seed Cookies is a celebration of a classic. Traditionally, shortening is the fat of choice in many authentic recipes, lending a distinct crispness. I’ve experimented extensively, creating batches with unsalted butter, which undeniably produces a very good, buttery-tasting cookie. However, for that truly authentic, shatteringly crisp, and wonderfully crunchy texture that defines a perfect Biscotti Regina, we consistently find that shortening delivers superior results. If your preference leans towards a slightly softer, chewier cookie, then butter is a perfectly acceptable substitution. The choice ultimately depends on the texture you desire.

But be forewarned: these Italian Sesame Seed Cookies are incredibly addictive! Their delicate flavor and satisfying crunch make them notoriously difficult to resist. My husband, for instance, has officially requested that a fresh batch always be on hand. They are incredibly versatile, pairing beautifully with a strong cup of morning coffee, a sophisticated glass of after-dinner wine, or simply as a delightful afternoon snack to satisfy those sweet cravings. Their elegant simplicity makes them suitable for any occasion, from casual family gatherings to festive holiday dessert tables.

What Exactly Are Italian Sesame Seed Cookies (Biscotti Regina)?

These delightful cookies, known as Biscotti Regina or Reginelle, are deeply rooted in Sicilian tradition. They are typically described as crisp and lightly sweet, distinguished by their generous coating of crunchy, toasted sesame seeds, and their characteristic flavor of anise. The name “Regina” translates to “queen,” suggesting that these humble yet elegant biscuits are considered fit for royalty, a testament to their enduring appeal in Italian pastry culture. While they are a staple in Sicily, variations of sesame seed cookies can be found throughout Italy, each region often adding its unique touch. Their popularity stems from their simple ingredients, satisfying texture, and distinctive flavor profile.

The anise extract is a hallmark of many traditional Italian desserts, providing a subtle yet unmistakable licorice-like flavor. While some might be hesitant about anise, I wholeheartedly encourage you to try it as the recipe intends. The anise in these Biscotti Regina is not overpowering; rather, it provides a warm, aromatic depth that beautifully complements the nuttiness of the sesame seeds and the cookie’s delicate sweetness. It’s truly what makes these cookies authentically Italian and special. However, if you are absolutely certain that you dislike the flavor of anise, you can certainly omit it, though the cookie’s character will shift slightly. Some bakers might choose to replace it with a little extra vanilla or a hint of citrus zest for a different twist.

Key Ingredients for Crafting Your Italian Sesame Seed Cookies

Creating these authentic Italian Sesame Seed Cookies requires a selection of common baking ingredients, each playing a crucial role in achieving the perfect taste and texture. Understanding the purpose of each component will help you bake with confidence and achieve consistent, delicious results.

• All-purpose flour: The foundational dry ingredient, providing the structure for our crisp cookies.
• Baking powder: Acts as a leavening agent, giving the cookies a light lift and contributing to their delicate crispness.
• Kosher salt: While many traditional recipes don’t explicitly call for salt, I consider it a vital addition. A pinch of salt enhances and balances the sweetness of the cookie dough, bringing out the depth of its flavors without making it taste salty.
• Vegetable shortening: As discussed, shortening is key to the traditional crisp and crunchy texture of Biscotti Regina. Its higher melting point compared to butter helps prevent excessive spreading during baking, maintaining the cookie’s shape and delivering that desired snap. If you opt for softened butter instead, note that the cookies will have a richer, more tender crumb and may spread slightly more.
• Granulated sugar: Provides sweetness and contributes to the cookie’s golden-brown color and crisp exterior.
• Eggs (at room temperature): Room temperature eggs incorporate more easily and evenly into the batter, creating a smoother, more emulsified dough. This leads to a better overall texture in the final cookie.
• Anise extract: This is the signature flavor of these traditional Italian cookies, imparting a warm, sweet, licorice-like note. It’s a non-negotiable for an authentic Reginelle experience, though it can be omitted if you truly dislike it.
• Vanilla extract: A universal flavor enhancer that adds a comforting sweetness and depth, complementing the anise without overpowering it.
• Sesame seeds (raw): The star coating! Using raw sesame seeds is important as they will toast beautifully in the oven as the cookies bake, developing a rich, nutty flavor and a satisfying crunch.
• Milk: A simple yet effective binder. The milk is used for briefly dipping the formed dough logs, helping the raw sesame seeds adhere perfectly before baking. This ensures a consistent, crunchy coating on every cookie.

A Step-by-Step Guide to Baking Authentic Italian Sesame Seed Cookies

You’ll be delighted to discover just how incredibly simple and quick these sesame seed cookies are to prepare. They don’t require any elaborate techniques or specialized equipment, making them an ideal choice for bakers of all skill levels. While they certainly make a spectacular addition to any holiday baking list or Christmas cookie tray, there’s no need to wait for a special occasion. Whip up a batch whenever a craving strikes – they’re perfect for everyday enjoyment!

Let’s walk through the process to ensure your Biscotti Regina turn out perfectly crispy and delicious:

1. Prepare Your Workspace: Begin by preheating your oven to a steady 375 degrees Fahrenheit (190°C). This ensures the oven is at the correct temperature when your cookies are ready to go in, which is crucial for even baking. Line a large baking sheet with parchment paper. Parchment paper is your best friend here, preventing sticking and making cleanup a breeze.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is important for the cookie’s rise and flavor balance. Set this aside.
3. Cream Wet Ingredients: In a separate, larger bowl, combine the granulated sugar and vegetable shortening (or softened butter). Using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream these two ingredients together until the mixture is light, fluffy, and pale in color. This process incorporates air, contributing to the cookie’s texture.
4. Add Flavorings and Eggs: To the creamed sugar and shortening mixture, add the room temperature eggs one at a time, mixing well after each addition. Then, stir in the anise extract and vanilla extract. Continue mixing until all these wet ingredients are fully combined and smooth. Remember, I use 3 teaspoons of anise extract for a pronounced, authentic flavor. If you’re new to anise or prefer a subtler hint, you can certainly reduce this amount, but I encourage you to try the full measure for the traditional experience.
5. Incorporate Dry into Wet: Gradually add the whisked flour mixture to the wet ingredients. Mix on low speed, just until the dry ingredients are blended and no streaks of flour remain. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour, leading to tougher cookies. A soft, cohesive dough is what you’re aiming for.

6. Shape and Coat the Cookies: Now for the fun part! Take small portions of the dough and roll them into “fingers” or logs, approximately 2 inches long and about the size of your pinky finger. This traditional shape allows for maximum surface area for the sesame seeds and ensures even crispness. Dip each dough log briefly into the milk, then roll it generously in the raw sesame seeds, ensuring it’s evenly coated on all sides. The milk acts as a wonderful adhesive, making sure every cookie is covered in that nutty crunch.

   A note on butter vs. shortening: If you chose to use butter, you might find the dough to be slightly stickier. In this case, you might not even need the milk dip, as the stickiness of the butter-based dough might be enough for the sesame seeds to adhere. Also, butter-based cookies tend to spread a little more during baking than those made with shortening. If you’re concerned about spreading, you can try refrigerating the dough for about an hour before shaping.

7. Arrange and Bake: Place the coated dough logs about 1 ½ to 2 inches apart on your prepared baking sheet. This spacing allows for adequate airflow and prevents the cookies from baking into each other. Bake for 17-20 minutes, or until the cookies are beautifully golden brown to your desired level of crispness. Keep an eye on them, as oven temperatures can vary.
8. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for just 1 minute. This brief resting period helps them set before transferring. Then, carefully transfer the warm Italian Sesame Seed Cookies to a wire rack to cool completely. They will crisp up further as they cool, reaching their optimal texture.

Tips for Storing Your Delicious Italian Sesame Cookies

One of the many wonderful qualities of these Biscotti Regina is their excellent shelf life. If properly stored, these crisp Italian sesame cookies can maintain their freshness and delightful crunch for several weeks. This makes them an ideal candidate for make-ahead baking, gifting, or simply ensuring you always have a delicious treat on hand. The key to preserving their texture and flavor is an airtight environment.

For optimal freshness, store your cooled Italian Sesame Seed Cookies in an airtight container at room temperature. A traditional Italian baker would undoubtedly recommend storing them in classic cookie tins. Not only do these tins add a charming, nostalgic touch, but their sturdy, sealed design is perfect for keeping moisture out and the crispness in. Avoid refrigeration, as the humidity can soften the cookies.

If you wish to extend their life even further, these cookies freeze beautifully. Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then, transfer the frozen cookies to a freezer-safe bag or container, removing as much air as possible. They can be frozen for up to two to three months. When you’re ready to enjoy them, simply thaw at room temperature for a few hours, and they’ll be just as delicious as when they were freshly baked.

Explore More Traditional Italian & Mediterranean-Inspired Recipes

If you’ve enjoyed baking these authentic Italian Sesame Seed Cookies, you’re in for a treat! The world of Italian and Mediterranean desserts is vast and incredibly rewarding. Many of these recipes share a similar spirit of simple ingredients transformed into extraordinary delights. Here are a few more beloved recipes you might like to try, perfect for expanding your baking repertoire and delighting your family and friends:

• Italian Fig Cookies (Cucidati)
• Amaretti Cookies
• Baklava
• Almond Biscotti
• Panettone

This recipe was beautifully adapted from ItalianRecipeBook, a wonderful resource for authentic Italian flavors.

Whether you’re an experienced baker or just starting your journey into Italian pastries, these Biscotti Regina are a fantastic recipe to master. Their rich history, unique flavor profile, and addictive crunch will surely make them a favorite in your home. Enjoy the process of bringing a piece of Sicilian tradition to your kitchen, and savor every bite of these truly authentic Italian Sesame Seed Cookies!