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Cookies without Nuts
biscotti di regina
Biscotti di Regina (Finger-shaped Italian cookies coated with sesame seeds)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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for batter
2 1/2 cups flour
2/3 cup icing sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, chilled
2 medium eggs
1 teaspoon vanilla

for coating
2 egg yolks, beaten
about 3/4 cup sesame seeds


Mix flour, sugar, salt and baking powder together.

Cut butter into the mixture until it resembles coarse crumbs.

Beat eggs. Add vanilla.

Add the eggs to the flour mixture and work into a medium-soft dough (If it's too wet add a touch of flour, if it's too dry, a touch of milk).

Divide the dough into 2 parts.

Form a long log, 1/2 inch thick.

Cut into 1 1/2 inches pieces (looks a bit like a finger).

Dip each piece in beaten egg yolks and then roll in sesame seeds.

Place on a greased cookie sheet, with space in between, and bake in oven 350 F degrees until golden brown -- about 8 to 10 minutes.


Photo: Mary Melfi.

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