Old-Fashioned Italian Sesame Cookies (Biscotti Regina)
Old-Fashioned Italian Sesame Cookies (Biscotti Regina)
These Old-Fashioned Italian Sesame Cookies are a wonderful reminder of traditional Italian family baking. Made with a simple vanilla cookie dough and generously coated in toasted sesame seeds, they’re lightly sweet, golden on the outside, and perfect for dipping into a hot cup of coffee.
Known in Italy as Biscotti Regina or Reginelle, sesame cookies are especially popular in Sicily, where they’ve been enjoyed for generations. They’re a familiar sight in Italian bakeries, often displayed alongside biscotti, almond cookies, and other traditional treats.
This particular recipe comes from Paula Gati, shared by Theresa Trunco. It uses vegetable shortening, eggs, vanilla, flour, and sesame seeds to create a classic Italian-American homemade cookie.
Why You’ll Love These Italian Sesame Cookies
There’s something special about a cookie that doesn’t need frosting or fancy decorations.
The toasted sesame seeds give these cookies their distinctive nutty flavor, while the vanilla adds a gentle sweetness.
They’re easy to shape by hand, perfect for making in large batches, and wonderful for sharing with family and friends.
These cookies are especially popular during Christmas and Easter, but they’re delicious any time of year.
Ingredients
For the Cookie Dough
- 1 pound (454 g) Crisco vegetable shortening
- 1 cup (200 g) granulated sugar
- 4½ cups (about 560 g) all-purpose flour
- 3½ teaspoons baking powder
- 2 tablespoons vanilla extract
- 4 large eggs
For Coating
- Approximately 2 cups (about 280 g) toasted sesame seeds
- 1 cup (240 ml) milk, for dipping
How to Make Old-Fashioned Italian Sesame Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line several baking sheets with parchment paper and set them aside.
Step 2: Cream the Shortening and Sugar
In a large mixing bowl, combine the vegetable shortening and granulated sugar.
Using an electric mixer, beat until the mixture becomes smooth and creamy.
Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition.
Pour in the vanilla extract and continue mixing until incorporated.
Step 4: Add Flour and Baking Powder
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the shortening mixture, mixing a little at a time.
Continue until a soft, workable dough forms.
The dough should be soft enough to shape but firm enough to hold its form.
Step 5: Shape the Cookies
Turn the dough onto a lightly floured work surface.
Gently knead just enough to bring everything together.
Break off small pieces of dough, approximately the size of a walnut.
Roll each piece between your palms into a short log or oval shape, about 2 inches long.
Step 6: Coat with Sesame Seeds
Pour the milk into a shallow bowl.
Place the toasted sesame seeds in a separate shallow dish.
Dip each shaped cookie briefly into the milk, then roll it in the sesame seeds until generously coated.
The milk helps the sesame seeds stick to the dough.
Step 7: Arrange on Baking Sheets
Place the coated cookies onto the prepared baking sheets, leaving approximately 1–2 inches between them.
These cookies should hold their oval shape as they bake
Step 8: Bake Until Lightly Golden
Bake at 350°F (175°C) for approximately 12 minutes, or until the bottoms are lightly browned and the cookies are set.
Depending on their size and your oven, some batches may require a few additional minutes.
Avoid overbaking, as the cookies should remain lightly golden rather than dark brown
Step 9: Cool and Serve
Allow the cookies to rest on the baking sheet for 5 minutes.
Transfer them to a wire rack and let them cool completely.
Serve with espresso, cappuccino, tea, or a glass of milk.
Tips for Making the Best Sesame Cookies
Use toasted sesame seeds. Toasting enhances their nutty flavor. If using raw seeds, toast them lightly in a dry skillet and allow them to cool before coating the cookies.
Don’t add too much flour. The dough should be soft and easy to shape. Excess flour can make the cookies dry.
Make evenly sized cookies. Keeping the logs similar in size helps them bake evenly.
Dip briefly in milk. The cookies only need a light coating of milk to help the seeds adhere.
Watch the bottoms. The original recipe calls for baking until the bottoms are lightly brown. This is a useful indicator of doneness.
Bake in batches. This recipe makes a large quantity, making it ideal for holiday cookie trays and family gatherings.
What Makes Italian Sesame Cookies Special?
Unlike many American cookies that rely on chocolate chips, frosting, or heavy sweetness, traditional Italian sesame cookies have a more delicate flavor.
The sesame coating creates a slightly crunchy exterior, while the inside has a tender, biscuit-like texture.
In many Italian-American households, these cookies are associated with family celebrations and recipes passed from one generation to another.
They’re also excellent dunking cookies because their texture pairs beautifully with hot coffee.
Delicious Variations
Lemon Sesame Cookies
Add 1 tablespoon of finely grated lemon zest to the dough for a fresh citrus flavor.
Orange Sesame Cookies
Add 1 tablespoon of orange zest for a fragrant variation.
Anise Sesame Cookies
Replace 1 teaspoon of the vanilla extract with anise extract for a traditional Italian-inspired flavor.
Smaller Sesame Cookies
Shape the dough into smaller logs for bite-sized cookies. Begin checking them a few minutes earlier.
How to Store Italian Sesame Cookies
Room Temperature
Once completely cooled, store the cookies in an airtight container at room temperature for up to 1 week.
Keep them in a cool, dry location to maintain their texture.
Freezer
Place the cooled cookies in a freezer-safe container, separating layers with parchment paper.
Freeze for up to 2 months.
Thaw at room temperature before serving.
Make Ahead
The dough can be prepared ahead of time and refrigerated, tightly covered, for up to 24 hours.
Allow it to soften slightly before shaping if it becomes too firm.
Frequently Asked Questions
What are Italian sesame cookies called?
They’re commonly known as Biscotti Regina or Reginelle, particularly in Sicily.
Can I use butter instead of Crisco?
Butter will change the texture and spread of the cookies. For this family recipe, vegetable shortening is recommended to preserve the original style.
Do I need to toast the sesame seeds?
The provided recipe specifically calls for toasted sesame seeds. Toasting gives them a richer, nuttier flavor.
Why do you dip sesame cookies in milk?
The milk lightly moistens the dough, helping the sesame seeds stick to the outside.
Are these cookies very sweet?
No. Italian sesame cookies are generally less sweet than many frosted or chocolate-filled cookies.
Can I make them for Christmas?
Absolutely! They’re a classic addition to Italian-American Christmas cookie trays and pair wonderfully with other traditional Italian cookies.
Final Thoughts
These Old-Fashioned Italian Sesame Cookies are proof that simple family recipes can create something truly special.
With their golden sesame coating, delicate vanilla flavor, and traditional oval shape, they’re a beautiful addition to any Italian cookie collection.
Whether you remember these cookies from an Italian bakery, a holiday celebration, or a family kitchen, they’re a wonderful tradition to keep alive.
Have you ever made Italian Sesame Cookies with your Nonna or grandmother? Share your memories in the comments below!
Recipe credit: Paula Gati, shared by Theresa Trunco.
