REGINELLE
SICILIAN SESAME COOKIES
Among the many culinary Sicilian specialties, these biscotti (cookies) are a real institution not only in Palermo, the city where they were born, but in all Sicily. You can find these crispy and savory cookies in bakeries, pastry shops and even in the best supermarkets of the island. Usually, in bakeries, they are prepared with lard (and, therefore, have a crunchy texture) while in patisseries is privileged butter. In both cases, the taste is unique and special because of the presence, in the mixture, of saffron and toasted sesame covering cookies, giving an unmistakable scent.
Younger diners, eat Reginelle for breakfast (or for snack) “dunked” in milk. Adults and the most refined palates, as tradition dictates, accompany these delights with a good glass of Marsala (Sicilian dessert wine). ?My recipe provides the use of olive oil, in substitution of animal fats, usually used in the preparation of these cookies. Raw sugar and honey are the finishing touch to a typical home made rustic recipe, to share with people we love.
Ingredients :
- 1/2 cup Sesame Seeds
- 1 cup Plain Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 cup Unsalted Butter, softened
- 1/4 cup Sugar
- 1 tsp Vanilla Essence
- 4 tablesoons Milk
Dry roast the Sesame Seeds until they are a light brown color. Let them cool and set aside.
Preheat the oven to 350 degrees F
Line a baking sheet with parchment paper and keep it aside.
Combine the flour, salt and baking powder and keep it aside.
Whisk butter and sugar until light and fluffy. Stir in vanilla.
Add the flour mixture to the butter mixture and combine well.
Add milk little by little and make a soft dough.
Divide the dough into 25 small 2" long cookies and roll them in the toasted sesame seeds.
Place them on the lined baking sheet spacing about 1 inch apart.
Bake in the preheated oven for about 25-30 minutes or until the bottoms are browned.
Let them cool completely and store in an airtight container.
JOSEPHINA SALEMI BELLINO
LERCARA FRIDDI, SICILY
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