Sesame Seed Cookies
Servings 16 cookies
Ingredients
- 350 g all-purpose flour about 2 & 1/3 cups
- 75 g sugar about 1/4 cup
- 113 g unsalted butter 1 stick, chilled & cut into cubes
- 3 eggs seperated
- 2 tbs milk
- 1 tbs honey
- 1/2 lemon grated zest
- 1/4 tsp salt
- 1 cup sesame seeds
Instructions
- Combine flour, sugar, and butter either by hand or by using a food processor. Mix until it resembles the texture of sand.
- Add egg yolks, milk, honey, lemon zest and salt. Mix thoroughly.
- Form dough into a ball, cover with plastic and chill in the refrigerator for 30 to 60 minutes.
- Preheat oven to 180 degrees-C (350 degrees-F).
- Divide dough into four equal parts. Further divide each part into three small bits. Flatten each bit and form an almost rectangular shape of 1-cm thick. (I usually make mine about 1 ½ inch wide and 2-inches long.)
- Add four tbsp. of water to the egg whites and mix.
- Dip each piece of formed cookie into the egg white mix and then roll them in the sesame seeds.
- Place in a baking pan lined with a baking sheet.
- Bake in the oven for 25 to 30 minutes. Set aside to cool.
- Serve.
Notes
Also known as 'Biscotti Regina', these Italian cookies are so easy to make! Great with coffee, tea or even with your favorite wine!
NOTE: This recipe yields 16-regular sized cookies. However, since I prefer them slightly bigger (as you can see in the images and video), I normally make 10 cookies from this same recipe.
Sesame Seed Cookies (v2)
| 1 cup sugar 1/2 cup butter 2 cups flour 1 tsp baking powder 1/4 tsp salt 1 large egg, beaten 1 tsp vanilla 1 tbs milk 1/4 cup sesame seeds, toasted 3 dozen | Preheat oven to 375* degrees Cream the sugar with the butter until thoroughly mixed. Sift the flour with the baking powder and salt. add to the sugar mixture and stir in the egg, vanilla, and milk. Shape into 1-inch balls. Dip the cookies into the toasted sesame seeds. Bake for about 8 to 10 minutes, until lightly browned. These make good gifts and ship well |