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Cookies without Nuts
biscotti di regina
Queen's Biscuits/Biscotti di Regino (using shortening, milk, eggs, sugar and sesame seeds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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Ingredients

4 cups sifted all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk (1 tablespoon at a time)
1/4 lb. (about 2/3 to 3/4 cup) sesame seeds



Directions

Lightly grease two cookie sheets.

Sift together into a bowl

4 cups sifted all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

Cut in with pastry blender or two knives until pieces are size of small peas

1 cup shortening

Stir in to make a soft dough

2 eggs, slightly beaten

1/2 cup milk (1 tablespoon at a time)

Mix together thoroughly.

Break dough into small pieces and roll each piece between palms of hands to form rolls about 1 1/2-in length.

Flatten rolls slightly, and roll in

1/4 lb. (about 2/3 to 3/4 cup) sesame seeds

Place on cookie sheets about 3/4in. apart.

Bake at 375 degrees F 12 to 15 min., or until cookies are lightly browned.

About 6 doz. cookies.


Notes

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Photo: Mary Melfi

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