These cookies are so easy to make! Biscotti Regina as they’re originally called, these Sicilian Sesame Seed Cookies are great for snack, dessert or with a cup of espresso. Although, I’ve never really seen the Sicilians have them for breakfast… But, whatever works for you right? Here in Stockholm, I like having them with my morning coffee. (I wonder if the place makes a difference? 🙂 ).
When you make Sicilian sesame seed cookies, don’t worry about the shape. You can shape them any way you want. The first one I had in Taormina had round corners and almost oblong in shape – and then I saw them in small rectangular shape in Palermo. For me, this is how I want them to look like — and then they’re crunchy on the outside and soft on the inside. Yep, EXACTLY how I like them.
As always, this recipe is not too sweet. I normally adjust the amount of sugar from 75 to 100 grams, depending on who’s going to eat them. If it’s for me and my husband, I use this recipe, but if I am going to give it to someone, I increase it to 100 grams. I know that our sugar tolerance is a bit low compared to most people (wish I can say the same thing for salt!).
You can also add a teaspoon of vanilla extract (or liquor) if you want. I prefer to just use lemon zest – I like the simplicity of the whole thing, the subtleness of the lemon inside the cookie and the crunch and aroma of the sesame seeds outside.
Sicilian sesame seed cookies can be stored for a couple of weeks. So, if you’re like me, I normally make twice this recipe and store them in a tight container. Now that I think of it, why do I even bother? They are so easy to make anyway! 😀
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MY AMAZON PICKS:
- 350 grams flour
- 75 grams sugar
- 1 stick butter, (113 grams), unsalted
- 3 eggs, separated
- 2 tbsp milk
- 1 tbsp honey
- 1/2 lemon, grated zest
- 1/4 tsp salt
- 1 cup sesame seeds
Combine flour, sugar and butter either by hand or by using a food processor. Mix until it resembles the texture of sand.
Add egg yolks, milk, honey, lemon zest and salt. Mix thoroughly.
Form dough into a ball, cover with plastic and chill in the refrigerator for 30 to 60 minutes.
Preheat oven to 180 degrees-C (350 degrees-F).
Divide dough into four equal parts. Further divide each part into three small bits. Flatten each bit and form an almost rectangular shape of 1-cm thick. (I usually make mine about 1 ½ inch wide and 2-inches long.)
Add four tbsp. of water to the egg whites and mix.
Dip each piece of formed cookie into the egg white mix and then roll them in the sesame seeds.
Place in a baking pan lined with a baking sheet.
Bake in the oven for 25 to 30 minutes. Set aside to cool.