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An overhead shot of a basket of Biscotti Regina, served with coffee.
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5 from 5 votes

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!
Prep Time35 mins
Cook Time25 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Italian
Servings: 24
Calories: 124kcal
Author: Neriz


  • 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


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.



  • 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).


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