Italian Sesame Cookies(Reginelle)

You will be pleasantly surprised by trying these Italian sesame cookies; imagine a delicate crunch giving way to a rich, nutty sweetness, accompanied by a subtle hint of orange and vanilla. 

Italian sesame cookies are called “reginelle” and originated in Sicily, in the city of Palermo. The taste is halfway between sweet and savory and is reminiscent of Sicily’s arab influence. 

What Makes This Cookie a Favorite?

• Buttery & crisp
• Unique, nutty flavor from the sesame seeds
• A touch of savory in the cookies (not overly sweet)
• Easy to make
• Surprising look from sesame seeds (like sparkles)
• They last several days and are ideal for Christmas gifting

INGREDIENTS  TO MAKE ITALIAN SESAME COOKIES:

Butter: Room temperature unsalted butter.

Flour: Regular all-purpose flour.

Sugar: Granulated sugar.

Eggs: Eggs help bind together all the ingredients. 

Milk: Milk adds moisture to the dough, creating a tender and crumbly texture.

Baking soda helps the cookies rise; check the expiration date before using.

Orange extract: Add a burst of bright and citrusy aroma, enhancing the overall taste of the cookies.

Sesame: The star of the show, adds a nice touch of nuttiness to the cookies, making them unique. 

Vanilla: Good quality vanilla extract.

Salt: Salt enhances the natural flavor of the cookies, balancing sweetness and reducing bitterness.

STEP-BY-STEP INSTRUCTIONS:

STEP 1:  

Put flour and salt in a large mixing bowl and stir quickly.

STEP 2:  

Next, toss the room-temperature butter cut into cubes and coat with flour. Gently incorporate and blend the butter into the flour with your fingers until most of the butter appears coarse. Allow some larger fragments, akin to the size of a marble, to remain.

STEP 3:   

Next, incorporate granulated sugar, baking soda, eggs, milk, vanilla, and orange extract.

STEP 4:  

Mix using both hands until the dough comes together. Move the dough to a lightly floured surface, pat it down, and shape it into a rectangle. Wrap in plastic and place in the refrigerator for an hour. 

STEP 5:

Once chilled, cut the dough into eight pieces (each weighing around 120g) and roll each into 10-inch (25cm)long logs.  

Then, using a bench scraper or a sharp knife, cut the logs into 2-inch(5cm) pieces. 

STEP 6: 

Dunk the cookies into a small bowl with water, then roll them in sesame seeds. Place the cookies on two baking sheets lined with parchment paper and bake in a preheated oven at 350°F/177°C. 

STEP 7: 

Bake for 20/25 minutes or until the cookie’s surface is slightly toasted. Let cool on a wire rack for 10 minutes before serving.  

Once ready, they are excellent for breakfast or a snack, accompanied by milk, tea, or coffee, but also to be served at the end of a meal, perhaps with a glass of Marsala or another sweet wine.

VARIATIONS: 

If you’re curious to try how these cookies are traditionally made in Sicily, substitute butter for lard and add a hint of saffron.

HOW TO STORE: 

Store the sesame cookies in an airtight container at room temperature for up to a week or in the freezer for up to 2 months. When you’re ready to eat them, let them thaw on the counter.

OTHER ITALIAN RECIPES YOU MIGHT ALSO LIKE:

“Sbriciolata”Italian crumb cake

Maritozzi Italian sweet buns

“Pangoccioli”Italian chocolate buns

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