Reginelle or ‘nciminati cookies are fragrant sesame cookies, typical Sicilian cookies, that should be served at the end of the meal with a fortified wine, marsala or zibibbo, but they are also good eaten alone.

Taken by the nostalgia of the faraway Sicily, I decided to relieve it with a pinch of sweetness!

Delicious sesame cookies typical of the variegated and renowned Sicilian pastry, also known by the name biscotti regina.

 

 

 

 

 

 

Yield: Makes around 18 to 20 cookies

INGREDIENTS:

• 130 grams (1 cup)  all purpose flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• pinch salt
• 1 egg
• 85 grams (3 oz) unsalted cold butter
• 30 ml (1 oz) whole milk
• 1/4 vanilla extract

For Topping:

• Milk as needed
• sesame seeds as needed

METHOD:

1. Prepare the dough: Combine the flour, sugar and baking powder.

2. Add the butter, egg and vanilla using your hand or in a food processor mix.

3. Add the milk and lightly knead to bring the mixture together. Form into a smooth dough.

4. Shape into a ball. Cover with cling film and refrigerate for 2 to 3 hours.

5. Now take the dough and shape it into a log.

6. Cut the log into roughly 2 1/2 cm pieces.

7. Dip each piece into milk and then roll them in sesame seeds.

8. Arrange the cookies on a baking tray lined with greaseproof paper.

9. Bake at 350 F until light golden brown in colour.