Italian Sesame Seed Cookies (Biscotti Regina)

5 from 1 vote

Makes about 4 to 5 dozen small cookies. Serving size is approximately 3 cookies

Prep Time30

Cook Time15

Resting time1

Total Time1 45

Course: Dessert

Cuisine: Italian

Servings: servings (3 cookies per person)

Calories: 259kcal

3.5 cups flour sifted (can add more if dough is very sticky), plus more to flour counter when rolling.
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
3/4 cup sugar
3 large eggs
1 tablespoon vanilla extract

Combine flour, salt, and baking powder in a small bowl and set aside.
In the bowl of a standing mixer, beat butter and sugar until lightened (about 2 to 3 minutes)
Add eggs one at a time and beat until combined before adding the next one.
Add vanilla and beat until combined.
Add flour mixture and mix until just combined. May add a little more flour if dough is overly soft. Should be like a stiff but somewhat sticky cookie dough.
Remove mixture from bowl and add to a plastic bag or storage container and refrigerate for at least 1 hour or overnight to completely firm up.
About 1/2 hour before the dough is removed from the refrigerator, preheat the oven to 400 degrees.
Cut the dough into about 5 equal pieces, then roll each piece into a rope about 1.5 inches thick on a lightly floured counter. May use additional flour if the dough is too sticky.
Cut each rope into 2 to 2.5 inch cookies and set aside on tray.
Pour sesame seeds into a pile on the counter.
Top the cookies with sesame by brushing with milk and rolling the cookies, a few at a time, in the sesame seeds.
Cookies should still be firm to the touch - if they are warm and/or too soft, refrigerate the unbaked cookies for about 30 minutes to 1 hour before baking.
Place on parchment-lined cookie sheet and bake for about 15 to 20 minutes until the bottoms are golden brown.

Make ahead: Refrigerate the dough in an airtight container for up to 4 days, or freeze for up to 2 months.
Storage: Keep baked cookies in an airtight container at room temperature for up to 2 weeks.
Freezing: Freeze baked cookies in a freezer bag or airtight container for up to 6 months.
Sticky dough: If the dough is hard to roll, chill it longer before adding more flour. Extra flour makes the cookies dry.