You are here: Home » Recipes » Biscotti Regina Biscotti Regina Recipe by Paulette LicitraKitchen Tested Yield servings The taste of sesame makes these biscotti interesting and irresistible. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail This is a traditional Sicilian cookie passed down in the Licitra family. Unhulled sesame seeds are brown and more flavorful than the white hulled seeds. Ingredients 1 cup (2 sticks) unsalted butter1 1/4 cups sugar3 eggs1 1/2 cups plus 2 tablespoons, milk, divided2 tablespoons vanilla extract4 cups all-purpose flour2 teaspoons baking powder1 1/2 cups milk3 to 4 cups unhulled sesame seeds Instructions Preheat oven to 375F. In a mixer with a paddle attachment, cream butter and sugar and smooth. Add eggs one at a time and incorporate. Add 2 tablespoons milk and vanilla; mix to combine. Sift together flour and baking powder and add to the wet ingredients. Mix to combine; don’t overmix. Knead dough lightly to pull it together. Place remaining milk in a shallow bowl. Sprinkle most of the sesame seeds on a long piece of waxed paper or in a pie tin. Pinch off a small dollop of dough and shape into a small log. Dip in the milk and roll in sesame seeds completely covering log. Place on a cookie sheet. Continue with all the dough. Bake in the center of the oven about 30 minutes until golden brown. Recipe by Paulette Licitra.