The reginelle, colloquially known as queen cookies, are typical of the province of Palermo.
These cookies, more generally known as sesame cookies (viscotti ca gigiulena), can be easily found in many areas of Sicily, both as pre-packaged confectionery products in supermarkets and as fresh preparations from bakeries or pastry shops.
They are crunchy to bite, but once in the mouth, they almost seem to melt.
They are generally prepared without eggs, although there are several versions, and their distinct taste is given by the sesame seeds that cover them. The seeds become very fragrant as they toast during baking, releasing their aroma while chewing the cookies.
Ideal for any time of the day: dipped in comforting coffee with milk for breakfast, as a side to a steaming cup of coffee, or enjoyed simply as a mid-morning snack or afternoon treat. Delightful also at the end of a meal.
I make them with lard, as tradition dictates, but of course, you can replace it with butter if you prefer.
Preparing these treats at home will take very little time, you’ll dirty very few things, and with the amount I indicate, you’ll get a nice tray of cookies, great to have ready to offer to family and friends.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Energy 140.58 (Kcal)
- Carbohydrates 16.32 (g) of which sugars 5.62 (g)
- Proteins 2.75 (g)
- Fat 7.80 (g) of which saturated 2.14 (g)of which unsaturated 5.23 (g)
- Fibers 1.54 (g)
- Sodium 19.45 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup lard
- 1/4 cup milk
- 3/4 tsp baking ammonia
- 1/2 packet vanillin
- 1 cup sesame seeds
- as needed water
Tools
- 1 Kneading Board
- Dough Cutter
- Baking Sheets
Steps
To prepare the eggless sesame reginelle cookies, start by slightly warming the milk.
In a bowl, mix the flour with the lard, then add the sugar, vanillin, and the warmed milk in which the baking ammonia has been dissolved.Alternatively, mix all the ingredients together.
Work the dough and, once a homogeneous dough is obtained, wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
After the indicated time, preheat the oven to 350 degrees Fahrenheit and shape the dough into small logs, cutting them into pieces about 2 inches long.
Quickly dip the dough pieces in a bowl containing water, then roll them in another bowl with sesame seeds, making sure the seeds adhere even to the ends.
To keep the water clean until the end of this operation, it’s useful to use the same hand both to dip the dough pieces in water and to roll them in sesame seeds.
Use the other hand to roll the cookies in the seeds, remove them from the bowl, and place them on the baking sheet lined with parchment paper.
Sometimes it’s recommended to moisten the sesame seeds first with a few tablespoons of water and then roll the dough pieces directly in them. However, with experience, I’ve found that the best way to make the sesame adhere is the one suggested in this recipe.
Place the cookies well spaced on a baking sheet lined with parchment paper.
I always advise against using the baking tray that comes with the oven for baking cookies.
Bake at 350 degrees Fahrenheit in a static oven for about 15 minutes on the middle level of the oven.Then move the baking sheet up a level and continue baking the cookies until they are golden brown on the surface.
Adjust according to your oven.
While one baking sheet is in the oven, prepare the other cookies to be ready for baking next.
Let them cool preferably on a rack.
The eggless sesame reginelle cookies are ready.
Stored in an airtight container at room temperature, they keep well for about 5 days.
Stored in an airtight container at room temperature, they keep well for about 5 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been personally bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been personally bought and tested by myself. To view the recommended products click here.
