Crispy Sesame Delights

Welcome to the delightful world of Reginelle cookies! Also affectionately known as Regina cookies or biscotti di sesamo, these classic Italian treats are a beloved staple in bakeries across the New York metro area and beyond. Simple in appearance yet profoundly satisfying, Reginelle are celebrated for their distinctive crunch and generous coating of toasted sesame seeds. They are the quintessential companion to your morning coffee or afternoon espresso, offering a comforting, nutty sweetness that makes them perfect for any occasion, from festive holiday platters to everyday indulgences.

The Enduring Charm of Italian Sesame Cookies

For many, including myself, Reginelle cookies hold a truly special place in the heart. These unassuming sesame seed biscuits were, and remain, my father’s favorite, and with every bite, I’m reminded of the profound truth that sometimes, the simplest things in life are indeed the best. In a world often dazzled by elaborate desserts and vibrant confections like Italian rainbow cookies, Reginelle stand out precisely because of their understated elegance.

They don’t boast bright colors or intricate designs; instead, their appeal lies in their perfect balance of texture and flavor. Each cookie delivers a delightful snap, followed by the rich, slightly sweet taste of toasted sesame. This unique combination makes them incredibly addictive and perfectly suited for dipping. Beyond their role as a coffee or espresso companion, Reginelle, much like Italian S cookies, are a welcome and frequently requested addition to any holiday cookie platter, bringing a taste of authentic Italian tradition to your festive spread.

A Glimpse into the History of Reginelle

While the exact origins are debated, sesame seed cookies, or biscotti di sesamo, have a long-standing tradition in various regions of Italy, particularly in the south, such as Sicily. The use of sesame seeds in Sicilian baking traces back to Arab influences, which introduced many ingredients and culinary techniques to the island centuries ago. These cookies were often made with readily available, simple ingredients, reflecting the ingenuity and resourcefulness of Italian home bakers. Over time, different variations emerged, but the core concept of a crunchy, sesame-covered biscuit persisted, eventually becoming a beloved classic known by names like Reginelle or Regina cookies.

The name “Regina,” meaning “queen” in Italian, might suggest a cookie fit for royalty, or perhaps simply a “supreme” cookie due to its beloved status. Regardless of the nomenclature, these cookies have transcended generations, cherished for their unpretentious charm and ability to evoke a sense of home and tradition. They represent a connection to culinary heritage, a taste of comfort that transports you to a bustling Italian bakery or a warm family kitchen.

Crafting Your Own Reginelle: A Step-by-Step Guide

Making Reginelle at home is a rewarding experience that fills your kitchen with the irresistible aroma of baking and toasted sesame. The process is straightforward, requiring basic baking skills and a little patience. Follow these detailed steps to create your own batch of these irresistible Italian sesame cookies.

Ingredients: The Building Blocks of Flavor

Before you begin, ensure all your ingredients are measured and ready. Using room-temperature butter and eggs is crucial for achieving the perfect dough consistency.

• 2 cups (260g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cubed and at room temperature
• 1 large egg, beaten and at room temperature
• 2 teaspoons lemon zest (optional, but highly recommended for a bright note)
• 1/4 cup (60g) milk, plus an additional tablespoon if the dough is too dry
• 1 cup (142g) raw sesame seeds

Detailed Instructions for Perfect Reginelle

1. Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk them together until they are well integrated, ensuring an even distribution of the leavening agent and seasoning.
2. Incorporate Butter: Add the 1/2 cup of cubed, room-temperature unsalted butter to the dry mixture. Using a pastry cutter, a fork, or even your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be evenly dispersed throughout the flour, creating a sandy texture. Avoid overmixing at this stage.
3. Add Wet Ingredients & Form Dough: Introduce the 2 teaspoons of fresh lemon zest (if using) and mix it in. Then, pour in the 1 large beaten, room-temperature egg. Mix with a fork initially, and then switch to your hands to gently bring the mixture together. The dough will appear quite crumbly at first, which is perfectly normal. Continue to work it with your hands, pressing it together until a cohesive dough ball forms. If, after a minute or two of kneading, the dough still feels excessively dry and won’t come together, add milk one tablespoon at a time, just until it becomes manageable.
4. Chill the Dough: Once your dough ball is neatly formed, wrap it tightly in plastic wrap. Refrigerate the dough for a minimum of 30 minutes. This chilling period is essential as it allows the butter to firm up, making the dough easier to handle and preventing the cookies from spreading too much during baking.
5. Prepare for Baking: After chilling, remove the dough from the refrigerator and let it rest on the counter for about 10 minutes to soften slightly. While the dough is resting, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. On a shallow plate, spread out the 1 cup of raw sesame seeds. Pour the 1/4 cup of milk into a separate shallow bowl; this will be used for dipping.
6. Shape the Reginelle: Divide the dough ball into four equal pieces. Take one piece and, using your hands, roll it into a rope approximately 1/2-inch thick. The goal is consistency in thickness to ensure even baking. Repeat with the remaining dough pieces.
7. Cut and Coat: Once you have your dough ropes, cut them into 2-inch long pieces. A simple way to measure is by using the width of two fingers as a rough guide. Lightly dip each cookie piece into the milk, ensuring it’s evenly moistened but not saturated. Immediately roll the milk-dipped dough piece in the sesame seeds, coating all sides generously. The milk acts as an adhesive, helping the sesame seeds adhere beautifully.
8. Bake to Golden Perfection: Place the coated Reginelle cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 30 minutes. Keep an eye on them towards the end of the baking time; they should turn a lovely golden brown. This color indicates they are perfectly crunchy and the sesame seeds are wonderfully toasted.
9. Cool and Serve: Once baked, remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely before serving. As they cool, they will firm up and develop their signature crisp texture. Enjoy these delightful Reginelle cookies with your favorite coffee or as a sweet snack any time!

Expert Tips for Reginelle Success

Achieving bakery-quality Reginelle cookies at home is easy with a few key considerations:

• The Sesame Seeds: For this recipe, we recommend using raw, hulled, unsalted sesame seeds. There’s no need to pre-toast them as they will develop a beautiful nutty flavor and golden color during the baking process. Generously coating the cookies ensures that iconic sesame crunch.
• Room Temperature Ingredients are Key: This advice is crucial for many baking recipes, and Reginelle are no exception. Using room-temperature butter and egg allows them to incorporate more smoothly and evenly into the dry ingredients, resulting in a more uniform dough that’s easier to work with and yields a tender crumb. Cold ingredients can lead to a tough dough and inconsistent texture.
• Dough Consistency Matters: While you can use a food processor to make the Regina cookie dough, I personally prefer the hands-on approach to better feel the dough’s consistency. The dough should be slightly crumbly but come together when pressed. If, after mixing the egg, it’s still too dry to form a ball, add a tablespoon of milk at a time until it’s pliable. Don’t worry about perfectly uniform sizes; the rustic charm is part of their appeal. However, for relatively even baking, try to keep the lengths consistent. I often use the length of my top two finger segments as a quick guide for roughly 2-inch cookies.
• Flavor Variations with Zest: The bright, citrusy note from lemon zest truly elevates the flavor of these Reginelle, adding a refreshing counterpoint to the nutty sesame. However, if lemon isn’t your preference, you can certainly omit it. Another popular variation seen in some Italian cookie recipes is the addition of anise extract, which would also pair wonderfully with the profile of these cookies, giving them a distinct liquorice-like aroma. Experiment with orange zest for a different citrus twist!
• Storage: Reginelle cookies are excellent keepers. Store them in an airtight container at room temperature for up to 1-2 weeks. Their crunchy texture holds up beautifully, making them a great make-ahead option for gatherings or for enjoying over several days.
• Convection Oven Adjustment: If you are using a convection oven, remember to reduce the baking temperature by 25°F (about 15°C) from the recommended 350°F (175°C) and start checking for doneness a bit earlier, around the 22-25 minute mark, as convection ovens bake more efficiently.

More Italian Sweet Treats to Savor

If you’ve fallen in love with the charm and flavor of Reginelle, and share our passion for authentic Italian desserts, you’ll be thrilled to discover these other fantastic recipes. Each one offers a unique taste of Italy’s rich baking traditions, perfect for expanding your repertoire:

• Pignoli Cookies: These soft, chewy almond cookies are adorned with crunchy pine nuts, a delightful gluten-free option.
• Almond Biscotti: The classic Italian twice-baked cookie, perfect for dipping in coffee or dessert wine, offering a satisfying crunch and delicate almond flavor.
• Lemon Ricotta Cookies: Incredibly tender and moist, these cookies feature the lightness of ricotta cheese and a refreshing burst of lemon, often finished with a simple glaze.

Embark on a culinary journey through Italy with these delightful sweet treats, each bringing its own unique texture and flavor to your table. They’re perfect for any occasion, from casual family gatherings to elegant dessert spreads.

Reginelle Cookies Recipe Card

Recipe Name: Reginelle Cookies

Author: James Delmage

Summary: Reginelle cookies are classic Italian cookies that are slightly crunchy and covered with toasty sesame seeds. These cookies are perfect for the holidays but can be enjoyed year-round!

Key Details:

• Prep Time: 20 mins
• Cook Time: 30 mins
• Resting Time: 30 mins
• Total Time: 1 hr 20 mins
• Servings: 36 cookies

Ingredients:

• 2 cups (260g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cubed and at room temperature
• 1 large egg, beaten, at room temperature
• 2 teaspoons lemon zest (optional)
• 1/4 cup (60g) milk, plus more for the dough if needed
• 1 cup (142g) raw sesame seeds

Instructions:

1. In a large bowl, combine the flour, sugar, salt, and baking powder and mix until combined.
2. Using a pastry cutter or your hands, mix in the butter until the mixture resembles coarse crumbs.
3. Add the beaten egg and lemon zest and mix until the dough is formed. It will be crumbly. Using your hands, shape the dough into a ball. If it’s too dry, add a tablespoon of milk. Once the dough ball is formed, cover it with plastic wrap and refrigerate it for at least 30 minutes.
4. Remove the dough and allow it to rest for 10 minutes at room temperature. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. While the dough is resting, spread the sesame seeds out onto a plate and pour the milk into a shallow bowl.
5. Cut the dough ball into 4 equal pieces, and roll each piece into a 1/2-inch thick rope.
6. Cut the rope into 2-inch long pieces, then lightly dip in the milk and roll in the sesame seeds until coated.
7. Place the cookies on the prepared baking sheets about 1 inch apart and bake for 30 minutes until golden.
8. Allow the Reginelle to cool completely before serving. Enjoy!

Notes:

• If, when you’re forming the dough, you find it’s too dry, add a touch of milk, one tablespoon at a time, to help bring it together.
• Reginelle cookies can be stored in an airtight container at room temperature for 1-2 weeks, maintaining their delightful crunch.
• This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees (about 15°C) and begin checking for doneness at the 75% mark of the baking time.

Nutrition Information:

Nutrition information is automatically calculated and should only be used as an approximation.

• Serving Size: 1 cookie
• Calories: 84 kcal
• Carbohydrates: 9.1g
• Protein: 1.7g
• Fat: 4.8g
• Saturated Fat: 2g
• Cholesterol: 12mg
• Sodium: 19mg
• Potassium: 30mg
• Fiber: 0.7g
• Sugar: 2.9g
• Calcium: 44mg
• Iron: 1mg

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