Biscotti di Giuguilena
SASAME COOKIES
Note: Sesame cookies are also called biscotti di regine
or angellini in other parts of Sicily and Italy.
1/2 cup sasame seeds
1/4 cup water
2 1/2 cups sifted flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 shortening
2 eggs, slightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 400 deg. F. Grease two baking sheets. Moisten sesame seeds with
1/4 cup water. Set aside.
Sift flour, sugar, baking powder, and salt together. Cut in shortening with pastry
blender or two knives until mixture resembles course cornmeal. Stir in eggs, milk,
and vanilla; mix until dough is smooth. Gather up with fingers and form into a ball.
Cut ball into 4 pieces.
On a lightly floured board, roll pieces with palms of hands, forming long ropes
1/2n inch thick. Cut ropes into 2-inch lengths. Spread moistened sesame seeds on
a flat surface; roll cookies over them, coating well. Place cookies, 1 inch apart on
greased baking sheets. Bake until cookies are browned - 10 to 12 minutes.
Yield: Approximately 3 dozen
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