the food of the eolian islands and sicily

biscotti regina

queen's cookies


2         cups all-purpose flour
3/4     cup sugar
1         teaspoon baking powder
1/2      teaspoon salt
4         ounces butter (½ stick)
2         large eggs
1/4      teaspoon anise extract
1         teaspoon grated lemon zest
2         egg whites
1         cup sesame seeds

Preheat the oven to 350 °F.

Butter a large cookie sheet or flat baking pan.

Sift the flour, sugar, baking powder and salt into a large
mixing bowl. Cut in the butter and stir the mixture into a
crumbly consistency.

In a small bowl, beat the eggs with the anise extract and
lemon zest, then combine with the flour mixture. Gently
stir the mixture for a few moments until it forms dough
and is easy to handle. Roll the dough into thumb-sized
logs about 2 inches long by 1 inch in diameter.

Lightly beat the egg whites with a tablespoon of water,
brush the logs with egg white then dredge and gently
embed the sesame seeds onto the pieces and thoroughly
cover them.

Place the biscotti on the buttered pan and bake in the
preheated oven for about 30 minutes, or until the seeds
are toasted.
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