Sicilian Cookies ~ Reginelle Palermitane
Sicilian Cookies or Reginelle Palermitane are typical Sicilian cookies covered with sesame seeds, also known as "viscotti nciminati" or "viscotta ca giuggiulena": in fact, cimino and giuggiulena mean sesame seeds. These are crunchy and delicious biscuits prepared with a particular shortcrust pastry and covered with toasted sesame seeds. Once ready, they are excellent for breakfast or as a snack, accompanied with milk, tea or coffee, but also to be served at the end of a meal, perhaps with a glass of Marsala. Regina biscuits are very common in Palermo, but they are prepared throughout Sicily, with small differences between one city and another. The recipe is really simple: here's how to prepare them.
Easy and fun way to make these cookies is with your kids!
They will have so much fun and they will appreciate the aroma and the flavor of the orange zest! It will be a guarantee that there will not be a single one left!
Recommended items to make this recipe:
Watch my latest video on Instagram! Leave a like and a comment!
"Biscotti Regina" or "Reginelle" are sesame seed cookies. The word "Regina" in Italian means "Queen", whose meaning goes beyond the word itself since they are the true sweet typical cookies of Sicilian pastry.
These crunchy yet nutty and zesty cookies are part of the Sicilian tradition, in particular of the city of Palermo, where I am from!
They are often consumed with espresso, a cup of tea or even (most likely) with a glass of sweet wine!
They are also often used to enrich the November 2nd basket prepared for the little ones on the "Day of the dead's holiday" ("La festa dei morti") celebrated throughout Sicily. These cookies remind me of my childhood, if you have ever tasted them while passing through Palermo you know what I mean! If not, follow this recipe to create these delicious treats!
Usually this recipe requires ammonium carbonate or baker's ammonia, which is used mainly to give cookies an extra crunchy texture but in this recipe we'll leave it out so it will be easier to make it at home! Don't worry because they will be tasting the same as those prepared with ammonia, for a better and healthier version! We'll also omit the lard which we will replace with butter. Let's make them together!
- 250 g farina 00'
- 100 g sugar
- 40 g egg yolk (about 2 large eggs)
- 150 g butter
- 1 tsp orange or lemon zest (or vanilla extract)
- sesame seeds (as much as you like!)
- Prepare the dough:
In a large bowl, add soft cubed butter and sugar and start to mix with your fingers.
Then add the egg yolks and orange zest (or vanilla extract) and mix well to incorporate.
Now add little by little the flour until there is no left.
Transfer the mixture on a flat surface and quickly knead the dough into a round shape, flatten into a disc and wrap with plastic wrap.
Refrigerate for at least 2 hours.
- To shape the cookies:
Prepare 2 baking sheets and preheat oven to 350 degrees F.
Take the dough out of the refrigerator and give a quick kneading. Roll into a long rope and cut with a pastry cutter into 5 cm length.
Prepare a small bowl with sesame seeds and add a drop of water and mix. This way the sesame will remain humid and easier to attach to the cookie. So roll the pieces of dough previously cut into the sesame bath to coat perfectly and give a fair shape.
Place an inch apart on the prepared baking sheets as they will expand during baking. Continue with the remaining dough. 
Bake for 30 minutes or until golden brown. Let cool before serving.
Don't worry if your biscotti look a little burnt on the edges! It's completely normal!
- Enjoy!
Notes
Substitutions, possible add-ins:
Biscotti con cimino were originally made with lard which is often replaced with butter.
Replace the orange zest or lemon zest with a teaspoon of vanilla extract to the dough.
Replacement of the ammonia with baking powder (no need for this recipe!)
How to store Biscotti Regina:
Since they are dry, they keep well stored at room temperature in an airtight container for up to 2 weeks.
They may also be frozen in an airtight container for up to 3 months.
Please note that the nutritional information offered is approximate and may vary according to exact ingredients used and portion size.
