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Regina sesame biscuits

Regina biscuits, Original Sicilian recipe

Today I leave you a recipe of the heart, that of Regina sesame biscuits, a traditional biscuit from Sicilian pastries and especially from Palermo. But which today is widespread throughout the island, so much so that it is also easily found in Messina, my city. Regina or 'reginelle' biscuits’ they are very easy to prepare but have a unique taste. They are made with a short pastry with a dense consistency and entirely covered with sesame seeds, that I love.

The mixture of Regina sesame biscuits, like that of many Sicilian sweets starting from SICILIAN CANNOLI and come on BISCUITS ALGERIAN, as well as many savory recipes like i pythons Messina, it contains lard. But I have decreased the quantity of lard, which is still essential to give the dough that crumbling and crunchiness that distinguishes it. And I added a small amount of butter, because butter gives biscuits that unique aroma that makes them greedy.

Precisely thanks to the presence of lard, these traditional Sicilian biscuits keep perfectly even for a week. They are excellent soaked in cold coffee with cream (summer mornings are a must), but also to nibble between meals. Be careful though, one leads to another.

If you want to try other recipes for cookies, take a look at my article on 18 EASY RECIPES OF BISCUITS EASY FOR BREAKFAST TO MAKE AT HOME. Have a good day!

REGINA COOKIES (Original Sicilian recipe

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • Serves about 20 biscuits:
  • 300 grams of flour 00
  • 100 g lard
  • 50 grams of butter
  • cinnamon powder, to taste
  • a pinch of salt
  • 100 grams of sugar
  • a whole egg
  • half a teaspoon of baking powder for cakes
  • sesame seeds, to taste (approximately 100 grams)

PROCEEDINGS

 

Regina biscuits, Original Sicilian recipe

Put in a large bowl (I make the dough by hand but you can also use a food processor if you prefer) the sifted flour with the baking powder, a pinch of salt, cinnamon, whole egg, sugar, lard and butter into small pieces and mix everything adding, If necessary, little milk (it shouldn't be necessary): You'll have to get a stick without lumps, homogeneous and consistent, just like the shortcrust pastry.

Once you've got the dough, wrap it in plastic wrap and let it rest in the refrigerator for at least half an hour. Meanwhile, Preheat the oven at 180 degrees and toast the sesame seeds in a pan (in this way will be more crispy and you will keep them longer).

For cookies, divide the pastry into 4 pieces and each piece, rolling the pastry on work surface with your fingers, sticks of about 2 cm in diameter. Cut the stick with a smooth blade knife in chunks of 5 centimeters and rolled in toasted sesame seeds each piece so they completely covered. Place the biscuits on a baking sheet covered with parchment paper and bake for 15-20 minutes or until the Regina biscuits turn golden brown. Remove from the oven and let them cool preferably on a wire rack, so it does not build up moisture. Bon appétit!

Regina biscuits

Cookies ' Queen’ with Sesame

Regina sesame biscuits
Regina sesame biscuits

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36 comments

Isabella 22 April 2020 at 14:29

I love these cookies, I bought them at the Sicilian-Swiss pastry shop in Piazza pio XI in Roma. the package ended in two days. so now that I have the recipe I have no more excuses and I'll definitely try them. Thanks

Reply
Ada Parisi 22 April 2020 at 15:01

Thank you Isabella, then I'll wait for your opinion, I recommend! A warm greeting.

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Silvia March 31, 2014 at 10:23

These I passed every where, they send anyone into raptures! get a first time, and saw the success, so to be on the safe side.
Really good; e uno tira l’altro!
Evviva Palermo!!

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Sicilians creative in the kitchen March 31, 2014 at 12:50

Oh menomale! Ed è da un po’ che io non li preparo, mi hai fatto venire voglia di rifarli! A hug (e riprova le brioche senza l’uovo), ADA

Reply
Gloria 23 December 2017 at 15:20

but the sesame seeds will not burn if already toasted in a pan?not toasting it in the oven directly on the biscuits?

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Ada Parisi 23 December 2017 at 15:33

Hello Gloria! Thank you and welcome. As with sesame seeds, I soon seconds on low heat to bring out some essential oil and for toasting is even on both sides, because the part that goes into contact with cookie obviously remains cruder. However, if you prefer, You can also put the Sesame directly on biscuits and bake. I think it's just a matter of taste. I like that feeling well the taste of sesame oil. Indeed, If you try directly on the biscuits will you let me know and maybe next time I try too. Among other things, you reminded me that don't really make for too long ... Happy holidays

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Vera 3 March 2018 at 14:25

I'm a Sicilian who has always lived elsewhere…I remember these cookies that child ate one after the other as you say …. and I look forward to them!
I do not find in the vanilla extract …how can I replace it? Vanillin? or is atrocious?… 🙂
I found your blog yesterday, I love to cook and always come to copy the recipes of my land. Congratulations!
Hi Vera

Reply
Ada Parisi 3 March 2018 at 18:19

Hi Vera! Thank you for your trust! We Sicilians around the world remain forever linked to flavors, tastes and traditions of our land! No to vanillin, or the vanilla bean to open or make a coup and put lemon zest for a fresher taste!!! Let me know, ADA

Reply
Eugenio Orlando 25 March 2014 at 22:57

So beautiful! Can anyone translate this into English? My High School Italian, sadly, has left me fearful to trust it. (High School ended in anno mil, novo centa cincuanta i due) 1952 See why I don’y trust my own translation?Tanta Grazie

Reply
Sicilians creative in the kitchen 25 March 2014 at 23:02

Hallo Eugenio, you can find on the blog a translate button. If you click there, on the right side of the blog page, you will find also english! If you have any problem just tell me and I will help you! Cheers, ADA

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Eugenio Orlando 27 March 2014 at 20:41

Thank you. I can’t wait to try them. My Sicilian-born grandmother made biscotto like these often, and I am anxious to see if these are the same. I am planning to make these for the wedding of my grand daugter in May. Thank you again.
Eugenio, aka Guido

Reply
Sicilians creative in the kitchen 27 March 2014 at 22:29

My pleasure! Try it before the wedding, just to know if you love it! Let me know, ADA

Reply
annaferna February 13, 2014 at 15:34

😛 I'll try them soon
baciotto

Reply
Sicilians creative in the kitchen February 13, 2014 at 15:36

Hi Anna, Thanks! Sono dei biscotti tipici siciliani, We also sell them in bakery. As you will see they are very simple, but one leads to another. Abounds with cinnamon! A big kiss, ADA

Reply
Fabiola February 7, 2014 at 19:54

Right now I'm churning out these cookies… I can't wait to try them!
I'll let you know if they are successful

Reply
Sicilians creative in the kitchen February 7, 2014 at 21:04

Hi Fabiola and welcome! I recommend, Let me know: It's a family recipe and are my favorite cookies! ADA

Reply
Fabiola February 7, 2014 at 21:22

Excellent!! One leads to another…And easy to do!
Next time I want to try to put some’ more cinnamon and a little’ less sugar..
I like both because they do come back to mind the biscuits I ate in Greek Islands…
I found out today.. And shalt henceforth inspiration!
Hello!!

Reply
Sicilians creative in the kitchen February 7, 2014 at 22:00

I'm glad Fabiola! Attention that end in an instant! It also abounds with cinnamon, also I like very much! See you soon, ADA

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CHRISTIAN September 12, 2013 at 16:52

I have a convection oven that's okay?

Reply
Sicilians creative in the kitchen September 12, 2013 at 16:54

Hi Christian, Yes, All right. Risks are just a little darker on the outside, Maybe lowering of some degrees the temperature might otherwise dry out a little’ Too much. ADA

Reply
Ash- foodfashionparty July 2, 2013 at 21:42

They look so good. I will try this one.

Reply
Sicilians creative in the kitchen July 2, 2013 at 23:23

Thanks Ash! These are typical from my Sicily: I love this, Remember me my childhood

Reply
Adele June 27, 2013 at 11:41

I know them and I confirm that I am bunissimiiiii !

Reply
Sicilians creative in the kitchen June 27, 2013 at 13:18

I know that you are an expert in Sicilian cuisine! Hugs!

Reply
Giulia Genovese June 26, 2013 at 21:38

These cookies are delicious. I've eaten in Sicily.

Reply
Sicilians creative in the kitchen June 26, 2013 at 23:10

Thanks Julia!

Reply
Simply Cooking June 26, 2013 at 19:05

Sweet too today ;-)?
And even strange did you make cookies ! Inspire me because little cakes.
PS: I thought of you when I published the brioche…like a good Sicilian DOC will be able to approve?
Kisses

Reply
Sicilians creative in the kitchen June 26, 2013 at 19:27

How strange?? Are a must in Sicily!! My Lalluzza you gotta do! I saw your brioche, I almost smell. I try to do in a couple of settimanine and tell you…then we're throwing a party with cakes!

Reply
Giulia June 26, 2013 at 16:37

Candy never felt…inspire me a lot!!!! Sign me ^_^ baciooo

Reply
Sicilians creative in the kitchen June 26, 2013 at 16:59

Kiss to you! In Sicily are like cherries…

Reply
Maurizia June 26, 2013 at 16:19

Cookies with Sesame? Who knows what good….. And then the Sesame has so many beneficial properties !
Bye
Maurizia

Reply
Sicilians creative in the kitchen June 26, 2013 at 16:25

I put Sesame everywhere, but these are not my invention, but a tradizionalisissimissima Sicilian recipe! Try them!

Reply
Stefania June 26, 2013 at 13:52

EH but how beautiful! With this golden color, then… beckoning! I put them in the Favorites, even if I make a few desserts they really want to try!

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Sicilians creative in the kitchen June 26, 2013 at 13:53

Thanks Stefania! The color is golden, but there is also a nice light on huh….

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Valentina June 26, 2013 at 09:35

Hello Ada 🙂 I didn't know these cookies, must be delicious… It made me want to try… I love Sesame! I take note, a big kiss and congratulations! Have a good day :*

Reply
Sicilians creative in the kitchen June 26, 2013 at 13:11

Hello Vale! Try them, you are definitely a fairy tale! And if you tell me that I note some variation I!

Reply

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