Ingredients
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500gr 00 Flour
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150gr Butter
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200ml Semi skimmed Milk
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150gr Sugar
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150gr Sesame seeds
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2 Eggs
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Salt
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5gr Baking Soda
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Saffron
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Lemon zest
Directions
The Reginelle Sesame Cookies, also called “Biscotti Regina” or “Viscotta ‘nciminati” in Sicilian dialect, are crispy biscuits from the Palermo area. The peculiarity of the Reginelle is that their surface is entirely covered with sesame seeds, an element already very used in the decoration of Sicilian bread, which give it a dry, slightly toasted aroma. They’re incredibly good with Tea and Coffee!
Steps
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1
Done
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In a bowl mix the flour and sugar, then add saffron and the baking powder (previously dissolved in milk), butter, eggs, grated lemon zest (just a pinch!) and salt (again, just a pinch!). |
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2
Done
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Mix with energy and for a long time until the mixture is solid enough, then let the dough rest for at least 60 minutes. |
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3
Done
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After this time, put the stretch the dough in a 15 mm thick sheet, cut out about 5 cm long knobs and roll them well in the sesame seeds until almost covering their surface. |
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4
Done
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Cook the cookies in a preheated oven at 200 ° until golden (about 10-15 min). |
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5
Done
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Then continue cooking at 150 ° for another 10-15 min so that the biscuits dry out well for their known dry aspect! Enjoy one of the most typical cookies in the Palermo area, and make sure to share them with your friends and family – don’t eat all of them by yourself! |
6 Comments Hide Comments
Love this site
My grandparents in Trapani and Sambuca di Sicilia called these sesame cookies ” gigilena “. I do not know the correct spelling.
Stella Doro used to make these in their assorted breakfast mix. My grampa who was from Paleremo, would share them with me. They were so goood!!! Thanks for recipie♡
I wish the ingredients for the recipe were in measurements of cups instead of gr.
Soda or Powder? How much saffron? I prefer to toast the sesame seeds in a frying pan before using. better flavor
Sicilian is a language which also has dialectical differences throughout the isle.
When using an oven one bakes not cooks. Otherwise, I have to try your recipe, seems delicious. Are there any Sicilian liquors that may also be used to give a distinctive flavor profile?