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.
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.
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.
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
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