36 In Desserts/ Italian Inspired

Italian Seed Cookies Biscotti Di Regina: The Queens Cookies

Italian Seed Cookies

Italian Seed Cookies also known as Biscotti di Regina literally means “The Queens Cookies”.

They are small Italian biscuits coated with sesame seeds that I absolutely adore.

In Palermo these cookies are readily available in bakeries and pastry shops.In the states people may call them: Seed Cookies, Sesame Cookies, and of course Italian Seed Coolies.

I grew up eating Italian Seed Coolies especially around the holidays. As a child they were magical when dipped in a frothy mug of hot chocolate. These Italian Seed Cookies are tender on the inside, with a crisp coating of sesame seeds on the outside.

They are wonderful with coffee, tea, and even dessert wines like Marsala or Vin Santo.

As you can see, the Italian Seed cookie is extremely versatile and adaptable. It pairs nicely from breakfast and can manage well into the evening.

During the holidays I like to have a container of them around to use for various desserts or just to have for coffee and tea.

The recipe is very simple and not complicated. As long as you have the basics on hand and sesame seeds you can bake a batch in no time.

Cookies in Jars

Cookies in Jars

Servings: About 30 Cookies

What you will need

Seed Cookie Mixture:
3 cups all-purpose flour
2 sticks of butter
1 teaspoon of baking powder
2/3 Cup of sugar
1/2 teaspoon of salt
3 teaspoons of Vanilla
1 Egg

For forming the cookie:

1 bowl of heavy cream
1 bowl of sesame seeds

Preheat oven to 350 degrees F.

How to prepare

1. Combine flour and butter in a bowl
2. Add sugar, baking powder, salt, vanilla, and egg
3. Mix all the ingredients well
4. To form the cookies roll into a ball and push down in the center to form a little log
5. Dip it in the cream and roll it in the sesame seeds
6. Place on a greased cookie sheet and bake about 10 to 12 minutes at 350 degrees.
7. Once they are done baking let them set for about 10 minutes before you move them off the tray.

Another way to form the cookies:

1. Roll the dough into logs 1-inch in diameter
2. Cut the logs into 3-inch lengths
3. Dip each piece of dough into the cream and then roll in the sesame seeds

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36 Comments

  • Reply
    Mary
    January 16, 2014 at 6:21 pm

    Made for xmas. My son in law said this was his favorite new cookie. Thanks

    • Reply
      Carrie Pacini
      January 16, 2014 at 7:27 pm

      Hi Mary, so happy to hear that. These are my favorite cookies too :)

  • Reply
    Rich Falzone
    February 16, 2014 at 3:01 pm

    Just reading about them takes me back to when I was a kid.
    In the Bronx.

    • Reply
      Carrie Pacini
      February 25, 2014 at 7:22 am

      Hi Rich so glad these cookies brought back memories for you. They are a big part of my childhood too :)

  • Reply
    rose
    March 4, 2014 at 10:27 am

    Does this cookie recipe freeze well. Looking to make them for my daughters bridal shower next month and searching for recipes I can start doing now and freeze until the shower which is in 4 weeks. Also does the heavy cream need to be whipped or left as a liquid form. Looking forward to making these.
    Thanks you.

    • Reply
      Carrie Pacini
      March 5, 2014 at 5:46 pm

      Hi Rose, Yes, you can bake them and freeze them. I’ve done this many times with this recipe. The heavy cream is left in liquid form.

  • Reply
    Gabriella Frisella
    December 17, 2014 at 7:35 pm

    I absolutely Loved this recipe,,, so easy and so Italian and so like my Grandmother’s,,, Thank You

    • Reply
      Carrie Pacini
      December 21, 2014 at 9:56 am

      Your are Welcome! We love this cookie too. Very Old World and so delicious.

  • Reply
    Virginia Bradley
    February 14, 2015 at 3:39 pm

    Love these cookies ! Confused about how many the recipe should make . The recipe states 30 servings . Is a serving one cookie ? I certainly could eat more than one , and have .

    • Reply
      Carrie Pacini
      February 15, 2015 at 2:45 pm

      Hi Virginia, You will get about 30 cookies.

  • Reply
    Joanne
    April 9, 2015 at 6:47 pm

    can you substitute milk for the cream?

    • Reply
      Carrie Pacini
      April 10, 2015 at 7:16 am

      Hi Joanne, yes you can substitute milk for the cream.

  • Reply
    Joanne
    April 16, 2015 at 9:38 am

    How much is 2 sticks of butter. My butter is not in sticks but it’s a block of a pound

    • Reply
      Carrie Pacini
      April 16, 2015 at 10:05 am

      Hi Joanne, 2 sticks of butter is 16 US Tablespoons of Butter, or 1 US cup of Butter. Thanks, clp

  • Reply
    Michael Quinn
    September 24, 2015 at 3:35 pm

    Love you recipes I use lowly

    • Reply
      Carrie Pacini
      September 25, 2015 at 6:58 am

      Thanks Michael

  • Reply
    GIOVANNI PIZZOFERRATO
    October 7, 2015 at 6:10 pm

    FOR THE SEED COOKIES, WHAT LIQUID DO I PUT IN WITH THE FLOUR & BUTTER?, PLEASE ADVISE, THANK YOU, GIOVANNI

    • Reply
      Carrie Pacini
      October 8, 2015 at 9:59 am

      Hi Giovanni, there’s no liquid for the flour mixture, between the egg and the butter you will have a paste that you can mold into the logs. Once they are shaped you dip them into the cream and then roll in the seeds. Thanks, Carrie

  • Reply
    Cindy Evans
    January 3, 2016 at 2:42 pm

    Hi Carrie, i made these biscuits & they are delicious! Great recipe! I am looking for a recipe like this that is lemon flavored. Can lemon extract be substituted for the vanilla? Or is there another recipe ? What is the italian name for a lemon flavored sesame seed biscuit?

    • Reply
      Carrie Pacini
      January 5, 2016 at 6:18 pm

      Hi Cindy, I’ve never had this seed cookie with Lemon but I can’t imagine it would hurt to swap the vanilla out for it. I’m familiar with the lemon drop also called Anginetti but it doesn’t have seeds in it. The only other thing I thought of was a Lemon poppy seed cookie. Did it for sure have sesame seeds in it?

  • Reply
    Cindy
    January 4, 2016 at 5:26 pm

    How do these cookies taste with lemon extract vs vanilla?

    • Reply
      Carrie Pacini
      January 5, 2016 at 6:19 pm

      I think it’s worth a try!

      • Reply
        Cindy Evans
        January 6, 2016 at 9:32 pm

        Carrie, You are right. The lemon ones I was thinking of do not have sesame seeds in them. I was thinking of Anginetti. I love your cookie with the vanilla. Thank you & I will let you know how it tastes with the lemon when I try it! :)

        • Reply
          Carrie Pacini
          January 18, 2016 at 2:13 pm

          I can’t wait to hear how the lemon turns out.

  • Reply
    C. DePerro
    October 30, 2016 at 1:18 pm

    My grandmother (Italian) made these with lemon oil. I have an old recipe in her handwriting that lists these ingredients (fyi it apparently was for a LOT of cookies):

    3lbs flour
    1lb sugar
    1lb shortening
    2 1/2 tbls baking powder
    1 tbls lemon oil
    10-12 eggs

    All she wrote after was “milk and seed”, and bake at 375 for 10-12 minutes. No other instructions :)

    • Reply
      Carrie Pacini
      December 28, 2016 at 10:34 am

      That’s so cool! What region of Italy was she from? I could see how the lemon oil would work really well for this recipe. Thanks for sharing it.

  • Reply
    Peaches
    November 17, 2016 at 1:50 pm

    Finally…I had lost my Mother’s receipe. I actually teared up reading yours. She recently passed away and this holidsy season will just not be the same. I am making for all her grandchildren so they remember theur Nana. Thank you

    • Reply
      Carrie Pacini
      November 17, 2016 at 2:30 pm

      I am so happy you found this one! It’s my favorite cookie for the holidays :)

  • Reply
    gina dotson
    December 12, 2016 at 3:07 pm

    Thank you for this and all your recipes. i am making 400 cookies for my daughters wedding. It looks like all of these will be able to baked then frozen.
    Just wondering when you thaw them, so they get soggy because they were frozen?

    • Reply
      Carrie Pacini
      December 12, 2016 at 6:40 pm

      HI Gina, I would thaw them the day before you need them in the morning.

      • Reply
        Gina
        December 14, 2016 at 1:00 pm

        Thank you so much. Also made the Italian wedding cookies. Learned real,quickly you. Must let them cool completely before powdering. They were the best. Merry Christmas .
        .

        • Reply
          Carrie Pacini
          December 28, 2016 at 10:24 am

          Thanks Gina! Merry Christmas to you too :)

  • Reply
    Maria
    December 12, 2016 at 3:43 pm

    Can’t wait to make these! Questions about the butter. Salted or unsalted? Cold or room temperature?

    • Reply
      Carrie Pacini
      December 12, 2016 at 6:38 pm

      Hi Maria, It’s unsalted butter at room temperature. We are making batches this week also for gifts! Happy Baking :)

  • Reply
    Joan Luchese
    December 6, 2017 at 7:46 pm

    I have found another recipe that is almost identical to yours but it calls for 3 eggs! Do you really feel that the one egg is the best way to make them?

    • Reply
      Carrie Pacini
      December 7, 2017 at 5:28 pm

      Hi Joan, I only use 1 egg for this recipe. It is such a great cookie. We are planning our cookie weekend soon as we bake these and the Italian Wedding cookies every Christmas! Best, Carrie

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