Biscotti Regina – Sesame Seed Cookies
These cookies are very flavorful and a perfect counterbalance to sweeter holiday cookies.
Servings 40 cookies
Cost 5
Ingredients
- 1 cup plus 2 tablespoons all purpose flour (165 grams)
- ¼ cup plus 2 teaspoons granulated sugar (58 grams)
- ½ teaspoon baking soda (3.5 grams)
- 3 tablespoons plus 2 teaspoons butter I use unsalted
- ¼ teaspoon salt
- 4 teaspoons milk, plus more if needed (20 ml plus more as needed)
- 1 large egg yolk
- ½ teaspoon grated lemon zest
- ⅓ cup raw sesame seeds (50 grams)
Instructions
- Combine the flour, sugar, baking soda and salt until the dry ingredients are well mixed.
- Add the soft butter, milk, egg yolk and lemon zest all at once to the dry mixture and mix slowly until a soft dough forms. You can knead it with your handsor use the paddle attachment of a stand mixer.
- Wrap the dough in plastic film and refrigerate for at least 30 minutes. My dough was fairly dry, but I was still able to proceed with the recipe and shape the cookies.
- Remove the dough from the refrigerator and form it into 40 (7 gram/1/4 oz) balls. Transfer the sesame seeds to a small mixing bowl and gently press the seeds into each ball as you reshape the dough into small even rectangles. At this point, the dough can be stored in the freezer for up to 1 month.
- Evenly space the cookies on baking sheets lined with parchment paper 2.5 cm/1 inch apart. Allow the dough to come to room temperature before baking. Bake at 400 degrees F. for 8-10 minutes or until lightly browned.
- These cookies keep well for 2-3 days stored in a sealed container. Makes about 40.