Italian Biscotti Regina!! (Eggless Gluten Free Sesame Cookies)

These authentic Italian cookies are so easy to make. Originally called Biscotti Regina these cookies from the Sicily region make a good snack option. They can be served as dessert or with coffee. Translated, the name Biscotti Regina means Queen’s Biscuits. Crunchy outer because of the sesame seeds and a slightly soft center, these cookies are best enjoyed dunked in coffee, milk or tea.  

What is Biscotti Regina?

Biscotti Regina or Biscotti Di Regina is a traditional Italian cookie coated with sesame seeds. They are typical of Sicilian Cuisine and are available in the bakeries and supermarkets during Christmas time. They are also known as Italian Sesame Cookies and Reginelle Biscuits

These sesame seed biscuits are originally from Palermo, Sicily but are diffused all around Sicily. Sicilian cuisine has a lot in common with Italian cuisine. It also has Greek, Spanish, French and Arab influences.

If you like nuts and love nutty flavours, Tahini, sweet and salty combinations these are definitely the biscuits you should be baking in your kitchen at the nearest opportunity.

Let's jump in to the recipe!!

Ingredients:

1/4 cup Roasted  Sesame Seeds

11/2  cup Almond Flour

1 tsp Baking Powder

1/8 tsp Salt

1/4 cup  Unsalted Butter (room temperature)/ Vegan Butter 

1/4 cup Coconut Sugar

1 tsp Vanilla Essence

Method:

Dry roast the sesame seeds until they are a light brown color. Let them cool and set aside.Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and keep it aside.

Combine the flour, salt and baking powder and keep it aside.

Whisk butter and coconut sugar until light and fluffy, stir in vanilla.

Add the flour mixture to the butter mixture and combine well.Add milk little by little and make a soft dough.

Divide the dough into small balls and give a cylinder shapeand roll them in the toasted sesame seeds, place them on the lined baking sheet spacing about 1 inch apart.

Bake in the preheated oven for about 15 to 18 minutes or until the bottoms are browned, l et them cool completely and store in an airtight container.

 

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