Today I leave you a recipe of the heart, that of the Regina or Reginelle biscuits with sesame, a traditional biscuit of Sicilian pastry and especially of 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 shortcrust pastry with a dense consistency and entirely covered with sesame seeds, that I love.
The dough of Regina biscuits
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 they 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!
DOSES FOR 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)
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, the 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!