Biscotti Regina or Italian Sesame Seed Cookies Recipe

I usually bake Biscotti Regina or Italian Sesame Seed cookies at Christmas to share with friends and family, but lately I’ve been craving these small, subtly sweet treats. Their toasted sesame flavor is irresistible, especially when dipped in hot coffee. Sometimes, I prefer dunking them in ice-cold milk instead.

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This morning, the first thing I did was set the butter out to soften. I measured the sesame seeds in a glass cup to make sure I had enough for the recipe. I’d originally bought them a couple of weeks ago for a chicken dish, but my plans changed.

Right now, I can’t stop thinking about Italian sesame seed cookies.

I buy my spices from the ethnic foods section at my local grocery store. Brands like Badia or Goya cost much less than national brands, but the quality is just as high.

Here’s how I make Italian sesame seed cookies:

Cream the butter and sugar together, then add the eggs and vanilla. The quality of the eggs matters—I always choose those without added hormones, antibiotics, steroids, or other unnatural ingredients.

Sift the dry ingredients together, then stir them into the butter mixture. After that, prepare the sesame seeds and milk.

Pinch off a piece of dough about the size of a small meatball—think medium jawbreaker. Gently roll it between your hands until it forms a 2-inch log.

Dip each piece of dough in milk, then roll it in sesame seeds. Gently press the top of each cookie with your fingers so the logs flatten slightly.

Sometimes, I leave the dough in its meatball shape. I simply roll it in milk, then sesame seeds, and flatten it slightly with my fingers. This creates perfectly round cookies.