Biscotti Regina

Kitchen Tested
  • Yield servings

The taste of sesame makes these biscotti interesting and irresistible.

Mark Boughton Photography / styling: Teresa Blackburn

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.


1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
3 eggs
1 1/2 cups plus 2 tablespoons, milk, divided
2 tablespoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups milk
3 to 4 cups unhulled sesame seeds


  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. Bake in the center of the oven about 30 minutes until golden brown.

Recipe by Paulette Licitra.



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