Best Biscotti Di Regina Queens Biscotti Recipes

QUEEN'S BISCUITS (BISCOTTI DI REGINA)

Steps:

• Lightly grease 2 cookie sheets.
• Sift together in a bowl the flour, sugar, baking
• powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas.
• Add shortening and stir in eggs and milk.
• Make a soft dough.
• Mix thoroughly together.
• Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2-" in length.
• Flatten rolls slightly, and roll in sesame seeds.
• Place on cookie sheets about 3" apart. Bake at 375~ for 12-15 minutes or until cookies are lightly browned.

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

BISCOTTI REGINA

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
• In a food processor, pulse together the butter and sugar until yellow and fluffy, then add the eggs one at a time. Add the flour, baking powder, vanilla and lemon zest and continue pulsing until a firm dough forms.
• Scoop off golf ball-sized pieces of dough and roll with your hands into oval shapes. Dip the cookies in the milk, then roll in the sesame seeds. Space 2-inches apart on the prepared baking sheets. Bake until brown and toasty, 10 to 12 minutes. Cool completely on the baking sheets, or cool 2 minutes, then transfer to racks to cool completely (if the baking sheets are needed for another batch). Cookies will last about 3 weeks in a sealed container.