Biscotti Regina (Sesame Seed Cookies)

28 Dec

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I remember how he described them to me. These buttery cookies that were biscotti, but then again, they really weren’t. They had sesame seeds on them and an almond taste. What? Sesame seed cookies? I had never heard of them before and was quite unsure of how good they might actually be. However, I found a recipe and gave them a try one day. They were delicious! I dipped them in my tea, my coffee, I ate them plain. It was much different from any cookie I’d had before. My mother lovedthem. A pasty Irish girl who grew up in the most Italian neighborhood on Long Island, she said they tasted exactly like the cookies her friend’s grandmother used to make.

So this year, as we made our annual holiday gift baskets for our close friends and family, I packaged up some of my biscotti regina for them. Aaaaaaand I may have snuck a few for myself. So did my mom. Our friends didn’t get very many….

These cookies/biscotti pair absolutely perfectly with coffee, tea, or cocoa; and they taste great on  their own too! Thanks for the recommendation, Shawn 🙂

 

Biscotti Regina (sesame seed cookies)

Ingredients:

4c. all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 sticks butter, softened

1c white sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1c heavy cream

2c sesame seeds

Directions:

Preheat oven to 350 degrees F and line cookie sheets with parchment paper.

Combine the flour, baking powder, and salt in a small bowl and set aside.

Cream the butter and sugar until fluffy, adding the eggs one at a time, and beat until smooth. Add the vanilla and almond extract and beat. Add the flour mixture and beat until fully incorporated.

To form the cookies, divide the dough into 2-4 balls and roll into logs of 1″ diameter. Cut the logs into 2-3″ lengths. Roll each piece in the heavy cream and then the sesame seeds. Bake the cookies until golden brown; about 15-20 minutes.

These delicious, little cookies will keep in an airtight container for up to two weeks.

Enjoy!

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2 Responses to “Biscotti Regina (Sesame Seed Cookies)”

  1. Rob Moses January 1, 2013 at 3:33 pm #

    These sound tasty!

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