The eggs, milk, and butter (or lard) must be at room temperature.

The dough obtained should be very firm, hard, and can be easily prepared by hand or with the help of a stand mixer, choosing the paddle attachment.

Sift the flour and put it in the mixer bowl, along with the sugar, salt, and baking powder and mix them briefly together.

Add the butter in chunks, eggs, saffron dissolved in 1 tablespoon of milk at room temperature (taken from the 3.5 oz provided) and start kneading.

Little by little add the remaining milk, until all the ingredients are fully absorbed, and you have achieved the consistency of a shortcrust pastry (since eggs never have the same weight and flours do not always absorb the same amount of liquids, it may take slightly less or more milk than the amount. provided by the recipe; that’s why I recommend adding it little by little). Put the dough on the table and work it briefly just to compact it.

Flatten it to give it the shape of a rectangle or square, cover it with plastic wrap and put it in the fridge to rest for an hour.

After the time, cover a baking sheet with parchment paper.

Preheat the oven to 428°F.

Pour the sesame seeds into a wide and shallow bowl or a deep plate.

Take the dough and cut it into long sticks from which we will cut our cookies 2-3 inches long (using a little flour if necessary).

Brush them with a little milk (just enough to moisten them so that the seeds stick perfectly) and pass them in the sesame seeds; then, place the cookies on the baking sheet already lined with parchment paper, spacing them about a finger apart.

Bake the Palermitan reginelle at mid-height in the hot oven at 428°F for the first 10 minutes, then lower the temperature to 302°F and continue baking for another 15/20 minutes (depending on your oven). The reginelle should be evenly golden.

Once cooled, the Palermitan reginelle can be stored in a tin box or a food bag.

Bon appetit