• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    Published: Mar 29, 2021 · Modified: Apr 30, 2021 by Neriz

    • 144
    Jump to Recipe

    A classic Italian treat! Covered with crunchy sesame seeds, these delicious, easy-to-make Sicilian Sesame Seed Cookies will surely become one of your favorites. Always a winner with both kids and adults!

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    (*This post contains some affiliate links)

    These authentic Italian cookies are so simple to make.  

    Known locally as Biscotti Regina — Sicilian Sesame Seed Cookies are great for snacks, dessert, or a cup of espresso for breakfast.

    Although, I’ve never really seen locals have them for breakfast. But whatever works for you, right? Here in Stockholm, I like having them with my morning coffee.

    If you prefer more refreshing Sicilian desserts, then you will like Almond Granita and Brioche.

    FOR SICILIAN SNACKS, YOU SHOULD GIVE THESE POPULAR ITALIAN STREET-FOOD RECIPES A TRY!

    • Panelle (Sicilian Chickpea Fritters)
    • Arancini Siciliani

    Ingredients

    An image showing all the ingredients you need to make Biscotti Regina at home.
    • Lemon – you would only use the skin for the grated zest in the dough.
    • Flour – all-purpose flour is all you need for this Italian sesame cookies recipe.
    • Eggs – you would be using the yolks for the dough and the egg whites for coating the cookies (before baking them).
    • Sesame seeds – one cup might seem too much, but they’re just enough to coat twenty-four pieces of regina cookies evenly.
    • Milk – full cream milk is excellent for this cookie recipe.
    • Vanilla extract – just use your favorite brand.
    • Sugar – regular white sugar.
    • Baking powder – use what you have on hand.
    • Salt – you might need to use less or completely skip this if you are using salted butter.
    • Butter – unsalted and make sure it’s chilled.
    Freshly baked Sicilian sesame cookies, on a cooling rack.

    Preparation

    Start by combining egg yolks, milk, vanilla extract, and lemon zest; mix and set aside (photo 1).

    In a food processor, combine flour, sugar, baking powder, and salt.

    Add butter (photo 2).

    Mix until you get a sandy texture, then add the yolks and milk mixture; continue mixing until you start to see a dough forming.

    Transfer the dough on top of a flat surface and knead (a bit) while forming a ball (or disc).

    First part of a collage of images showing step by step process on how to make Biscotti Regina.

    Wrap the dough with plastic and place it in the refrigerator for at least thirty minutes (photo 3).

    Preheat oven to 200°C (375°F).

    Unwrap the dough and divide into six equal parts.

    Roll each part into a log that’s about 1-inch in width and 10-inches in length. 

    Divide the log into four equal portions — 2 & 1/2 inches for each piece (photo 4).

    Place each piece on top of a baking tray lined with a baking sheet.

    Second part of a collage of images showing the step by step process on how to make Italian sesame cookies.

    In a small mixing bowl, mix egg whites with two tablespoons of water.

    Dip each portion (cookie) into the egg whites and water mixture, then coat it with sesame seeds (photo 5).

    Place each coated cookie back in the baking tray; keep some distance between (photo 6).

    Place the baking tray in the oven for twenty-five minutes or until the cookies turned golden.

    Transfer your Sicilian sesame cookies into a cooling rack.

    Serve.

    A closer shot of a basket of Sicilian sesame seed cookies ready for serving.

    Helpful tips

    • Ensure that you are using chilled butter. You need it to get that ‘sandy’ texture for your biscotti regina cookie dough.
    • You do not need a food processor to do this. The base of these cookies is known as pasta frolla in Italian cuisine, so using a fork will be just fine, but you have to knead it longer (just enough to combine).
    A stack of Italian sesame cookies with a cup of espresso on the background.

    Recipe variation

    • Toasted sesame seeds. I have seen some biscotti regina versions where they toast the sesame seeds first.  

    If you want to try that, that’s completely fine, but I suggest placing the baking tray in the lower part of your oven, so the sesame seeds do not get too dark too soon.

    FAQs

    Can I change the shape?

    You can form these sesame seed cookies any way you want.

    The first one I had in Taormina had round corners and almost oblong – and then I saw them in small rectangular shape in Palermo. 

    How long can I store them?

    They can be stored for a couple of weeks.

    Just make sure you keep them in an airtight container and place them in a cool place.

    What can I serve with them?

    We like having our Sicilian sesame cookies with coffee, tea, or wine (for dessert). 

    Try them with your favorite beverage, and let me know in the comment section below!

    Note: This post was initially published in November 2018. New images, a new video, and some recipe improvements are now added.

    Text for Roundup Sections
    • Authentic Italian Cookie Recipes
    • 20+ Easy Italian Desserts & Pastries Recipes
    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Biscotti Regina Recipe (Italian Sesame Cookies)

    Also known as Sicilian Sesame Cookies, this delicious treat is covered with crunchy sesame seeds and will indeed become one of your favorites. Always a winner!
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 24
    Calories: 124kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Food Processor
    • Dough Cutter
    • Rectangular Baking Tray
    • Baking Paper

    Ingredients

    • 2 medium eggs, separated
    • 1/4 cup milk
    • 1 tsp vanilla extract
    • 1 lemon, grated zest
    • 2 cups flour
    • 1/2 cup sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 6 tbsp butter (85 grams), unsalted, chilled, cubed
    • 1 cup sesame seeds

    Instructions

    Preparing Italian sesame cookies' dough:

    • Combine egg yolks, milk, vanilla extract, and lemon zest in a bowl, then set aside.
    • Using a food processor, mix flour, sugar, baking powder, and salt.
    • Add butter and mix until you get a sand-like texture. 
    • Add the yolks-milk mixture, and continue mixing until you start to see a dough forming.
    • Transfer the dough on the countertop and knead (a bit) while forming it into a ball (or disc).
    • Wrap the dough with plastic and place it in the refrigerator for at least 30 minutes.

    Preparing and baking biscotti regina:

    • Preheat oven to 200°C (375°F).
    • Unwrap the dough and divide into 6 equal parts.
    • Roll each part into a log that's about 1-inch in width and 10-inches in length. 
    • Divide the log into 4 equal portions (i.e., 2 & 1/2 inches for each part/cookie).
    • Place each cookie on top of a baking tray lined with a baking sheet.
    • In a small mixing bowl, mix egg whites with 2 tablespoons of water.
    • Dip each cookie into the egg whites-water mixture, then roll it into the sesame seeds to coat it evenly.
    • Place each coated cookie back in the baking tray, making sure there are some spaces between each cookie.
    • Place the baking tray in the oven for 25 or until the cookies turned golden.
    • Transfer your Italian sesame cookies into a cooling rack.
    • Serve.

    Notes

    • Cook’s Tip #1:  Make sure you are using chilled butter.  You need it to get that ‘sandy’ texture for your biscotti regina cookie dough.
    • Cook’s Tip #2: You do not need a food processor to do this.  The base of these cookies is known as pasta frolla in Italian cuisine, so using a fork will be just fine, but you have to knead it longer (just enough to combine).

    Nutrition

    Calories: 124kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Allison - Celebrating Sweets says

      March 03, 2018 at 2:04 pm

      5 stars
      My father in law makes something similar to this. I can’t wait to try your recipe! They look great!

      Reply
    2. Julia says

      March 03, 2018 at 2:36 pm

      5 stars
      What? I’ve been to Taormina and Palermo but never got to taste these! I did taste Limoncello though. 🙂 Can’t wait to try them!

      Reply
    3. Hannah says

      March 03, 2018 at 2:56 pm

      5 stars
      I love this kind of cookies, I would eat them for breakfast and it goes so well with coffee, it’s just a perfect snack in the morning. 🙂

      Reply
    4. Noor Fatima says

      March 03, 2018 at 3:16 pm

      5 stars
      I used to buy these from a local bakery in Saudi Arabia years ago and that bakery disappeared. So glad I have a recipe to make them at home now. I can’t wait to taste them again…invokes so many memories. Cant thank you enough for sharing this recipe.

      Reply
    5. Liz @ I Heart Vegetables says

      March 03, 2018 at 3:18 pm

      5 stars
      Oh cool! I’ve never cooked with sesame seeds before but these cookies sound really good!

      Reply
    6. Kim says

      September 12, 2018 at 8:22 pm

      SOUNDS. GOOD. I LOVE SESAME. SEEDS. AND I LOVE COOKIES. YUMMMMMM!!!!!!

      Reply
    7. jennifer says

      December 09, 2018 at 7:08 pm

      I noticed other recipes have baking powder – is this an error in the recipe?

      Reply
      • Neriz says

        March 16, 2019 at 7:05 am

        Thanks for your comment Jennifer — no, it’s not an error. 🙂

        Some recipes use baking powder because the base for this cookie is what is commonly known in Italian as Pasta Frolla (Sweet pastry dough). That’s got baking powder in it to add more crunch to the pastry. I have that post here if you want to check it out (https://foodandjourneys.net/how-to-make-pasta-frolla/).

        I intentionally do not use baking powder when I make these cookies because I want to get the crunch purely from the sesame seeds. Feel free to add baking powder if you want to try it!

        Reply
    8. Deborah says

      March 13, 2019 at 2:11 am

      Hello!
      Can I use a hand blender instead of a food processor?
      thanks

      Reply
      • Neriz says

        March 16, 2019 at 7:01 am

        That’s gonna be a bit difficult Deborah since it’s not a soft dough. If you don’t have a food processor, you can just use your hands and a fork.

        Check out my other post on https://foodandjourneys.net/how-to-make-pasta-frolla/. This is the same cookie base used, without baking powder — and I only used fork in making it. 🙂

        Reply
    9. Irma Brannon says

      January 11, 2022 at 3:02 am

      5 stars
      Hi there, I have made these cookies twice. They are so delish and not contained lots of sugar. Which is so good! my husband love them. As I don’t have the big food processor, I used mixer with paddle instead. And it works well! In addition, I also added little bit of black sesame as well to give a color. So pretty 😉
      Many thanks for the nice recipe! Love it 💚

      Reply
      • Neriz says

        January 17, 2022 at 7:26 pm

        You’re very welcome Irma! Black sesame sounds like a good idea too. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS