Biscotti Regina | Sesame Cookies
Ingredients
- 4 cups all purpose flour (500 grams)
- 1 cup sugar (200 grams)
- 1 cup shortening (200 grams)
- 2 large eggs
- 3 tsp baking powder
- 2 tsp vanilla extra
- 1 cup sesame seeds
- 1/4 to 1/3 cup milk
- Pinch of salt
Instructions
- In a stand up mixer bowl add all the dry ingredients.
- With the hook attachment start mixing, add shortening a chunk at a time and using a spatula move flour from side of the bowl to the center to mix properly.
- Add the eggs and vanilla.
- Add milk a little at a time and check for dough consistency. It needs to be a soft dough.
- Move to work surface and sprinkle some flour to avoid sticking. Knead for a few minutes then cover in plastic wrap and refrigerate for 30 minutes.
- As the dough is resting toast the sesame seeds in a 350 degrees Fahrenheit oven (180 Celsius) to a golden color. Let them cool completely.
- Remove dough from refrigerator and cut in multiple pieces. Do not add flour to work surface otherwise sesame seeds will not stick.
- Roll dough creating 1 inch wide logs. Cut about 1 1/2 inches long pieces and roll in sesame seeds.
- Space on a parchment lined cookie sheet and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes or until golden.
- They store well in an airtight container up to two weeks.
- Enjoy anytime!
Video
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