The Palermitan Reginelle, in Air Fryer, are delicious shortcrust cookies, completely covered with sesame seeds, among the most known and appreciated in the traditional Sicilian pastry, especially from the city of Palermo. The Palermitan Reginelle are so crumbly that they will be gone in a flash.
The preparation is really very simple, but for a result similar to those found in a pastry shop, the ingredients make the difference: lard and baking ammonia. Until some time ago, I used an old recipe of mine which included the use of butter and baking powder; unfortunately, this recipe was lost, so I searched the web for one as faithful as possible to the original. Among these, I found the one from the blog Tuorlo Rosso by the talented Floriana from Palermo, and here I am proposing it.
As good as mine were, they didn’t have the same crumbliness I discovered with this recipe and I have to admit with lard it’s another thing… so if you can, use it, but if you really don’t want to, replace it with butter, they will still be delicious. When I tasted them, all the memories of when I had the fortune to go to Palermo came back, but also when I was little and my uncle, my mom’s brother, used to visit us in Milan and always brought us a nice tray full of sweets, where the Reginelle were never missing.
If you have never tasted them, it’s time, you will discover how simple they are to prepare! I am absolutely convinced that they will win you over. With these doses, I made 45 cookies while the Tuorlo Rosso recipe expected 25, I preferred to make smaller cookies with two batches, but if you decide to use the oven due to space issues with your fryer, I will also leave the indications for oven cooking.
Let’s see together the recipe for the Palermitan Reginelle inAir Fryer,
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 45 reginelle
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for 45 cookies
- 2 cups all-purpose flour
- 7/16 cups sugar
- 5.3 oz lard
- 1 egg (medium)
- 1 tsp baking ammonia
- 1 pinch salt
- to taste sesame seeds
- to taste milk
Tools
What you need to prepare Palermitan Reginelle in Air Fryer
- 1 Air Fryer
- 3 Bowls
- 1 Fork
Steps
How to prepare Palermitan Reginelle
In a bowl, beat the egg with a fork
Add the sugar
Also add the flour, the lard and start working the dough with your hands
When the dough starts to gain consistency, add the salt and the baking ammonia, and continue kneading
Once you obtain a smooth, homogeneous dough, wrap it in plastic wrap and place it in the refrigerator for 1 hour
After the resting time, transfer the dough to a work surface, divide it into several parts and form a rope with each piece, which you will cut into smaller pieces. You can cut it with a dough scraper or a knife
Briefly dip the pieces in milk
Coat them completely with sesame seeds
As you prepare them, transfer the cookies to a tray or the fryer rack
Preheat the fryer for 2/3 minutes and cook at 320°F for 18/19 minutes
Remove them from the fryer and let them cool before serving
Your Palermitan Reginelle are ready to be enjoyed
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Oven Cooking for Palermitan Reginelle
Preheat the oven to 350°F and bake the Reginelle for 25/30 minutes or until the surface is golden
Storage of Palermitan Reginelle
Palermitan Reginelle can be kept for several days in an airtight container, tin or glass to keep them crumbly
Variations
Lard can be replaced with butter in the same amount and instead of baking ammonia, you can use a teaspoon of baking powder
