Reginelle {Italian Sesame Cookies}

These sweet Reginelle Cookies, also known as Italian sesame seed cookies or Regina Cookies (“Biscotti Regina” in Italian), originated in Palermo but are found all around Sicily.

So you want to be really precise these are Sicilian Sesame Cookies.

Whatever you call them, they are an absolute must-try! Not only are they insanely delicious, but they are also actually incredibly easy to make as well.

Reginelle cookies have sweet, nutty flavor due to sesame seeds and a pleasant satisfying crunch that you’ll love from the first bite!

Since these Italian sesame cookies are so simple to make, they make the perfect treat for any occasion (including Christmas Cookie Trays) or no occasion at all. You could simply make a batch just to fill your cookie jar.

Enjoy Reginelle Cookies anytime of the day but they are absolutely irresistible paired with a cup of hot tea or coffee.

Want to try them Italian way? Pour yourself a glass of Marsala!

With just seven easy to find ingredients you can whip up a batch of these delightful cookies in no time, and take yourself to Sicily without leaving your home.

In fact, you may have most of these ingredients, if not all, in your pantry already. 

Here’s what you need to make Reginelle Cookies.

Ingredients for Italian Sesame Cookies (Reginelle)

• Flour – all purpose flour.
• Butter – softened at room temperature
• Sugar – add 2 more tablespoons to the basic recipe if you like a bit of extra sweetness
• Lemon Zest from a non-treated lemon (or an orange). You can also add a teaspoon of vanilla extract if desired
• Eggs – medium size
• Sesame Seeds – if using raw sesame seeds, toast them lightly in a pan on low heat for a few minutes. Transfer in a bowl and let cool completely. Don’t overtoast sesame seeds as they’ll continue to brown in the oven when you bake the cookies.
• Toasting really helps to bring out all the flavors from the sesame seeds.
  Yes, you can use raw sesame seeds, but the cookies with be much lighter in color and will have a much milder sesame flavor and aroma. 

If you have little ones in the house, don’t forget to engage them as well. They will have so much fun dipping the cookies and rolling them in sesame seeds. And why not make a batch of these for Santa?

These Italian sesame cookies are sure to become a fast favorite for the entire family and will be requested often! So don’t forget to save the recipe 😉

More Italian Cookies To Try:

• Sicilian Almond Cookies {Paste Di Mandorla} – delicious and very easy to make
• Cuccidati – Italian Fig Cookies
• Papassini – Sardinian Anise Cookies
• Cantucci – crunchy Italian Almond Biscotti from Tuscani, perfect for dunking
• Italian Butter Cookies
• Bruttiboni – Italian Hazelnut Cookies
• Amaretti Cookies
• Canestrelli – Italian Egg Yolk Cookies
• Soft Lemon Crinkle Cookies

5 from 2 votes

Reginelle {Italian Sesame Cookies}

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These sweet Reginelle Cookies, also known as Italian sesame seed cookies or Regina Cookies (“Biscotti Regina” in Italian), originated in Palermo but are found all around Sicily.

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Prep Time20 mins

Cook Time25 mins

Resting Time2 hrs

Total Time2 hrs 45 mins

Course: Cookies

Cuisine: Italian

Servings: 30 cookies

Ingredients

For the dough:

• ▢ 3 ½ cups all purpose flour , 500 g
• ▢ 1 ½ stick butter , 170 g softened at room temperature
• ▢ ½ cup + 2 tbsp sugar , 140 g – see notes
• ▢ 2 eggs
• ▢ 1 lemon (zest only)
• ▢ 1 tbsp baking powder
• ▢ Pinch of salt

For Sesame Coating:

• ▢ 1 cup sesame seeds , 150 g lightly toasted
• ▢ Water

Instructions

• In a large bowl combined all ingredients needed to the dough. Mix with your hands or in a standing mixer until all ingredients are combined.

  NOTE: it's recommended to set about 1/2 cup of flour aside (from the total amount) before making the dough. As the dough comes together add the remaining flour if needed.
• Transfer the dough to work surface and knead for a couple of minutes until smooth ball forms.
• Wrap in a plastic wrap and let rest in the fridge for 1 hour.
• You can make the dough the day before and take it out of the fridge 2 hours before baking the cookies.
• Pinch of a nice piece of the dough and roll it out into about ½ inch (1.3 cm) thick rope. Cut each rope into about 2 inch (2 cm) thick pieces.
• If you want to have cookies more or less of the same size measure each piece you cut with a sample piece of dough.
• Press each cookies with a palm of your hand to slightly flatten them out.
• Quickly dip each cookies in water or milk and roll in sesame seeds and place on a baking sheet lined with parchment paper.
• As an alternative arrange cookies on a baking sheet lined with parchment paper and using clean spray bottle spray them with water.
• Then dip each cookie in sesame seeds and place back on a baking sheet.

  This last method is less messy but either one will work great for the final result.
• Preheat oven to 350F (175C) and bake for 20-25 minutes until lightly golden brown.
• Let cool and enjoy!

Notes

Add 2 more tablespoons to the basic recipe if you like a bit of extra sweetness.

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Buon Appetito!