Friends, I confess that every time I go to buy bread, my eye always falls on the cookies, especially these typical Sicilian ones that I am proposing today! I had wanted to try the recipe for a long time, but I kept putting it off until today’s rainy and terribly wintry day rekindled my old craving! So here I am with these cookies that I love very much, known by many as reginella cookies but in Sicily we call them “viscotta ca ciciulena” which means with sesame seeds indeed! They are truly exquisite, and once you taste them, you won’t be able to do without them, so be careful with the scale! Moreover, they are really simple to make! Served with tea, they are delicious, but here we accompany them at the end of the meal with a dessert wine like zibibbo, marsala or malvasia. In short, there’s something for everyone’s taste!!! And let’s not forget the numerous benefits of sesame, such as being rich in calcium and having antioxidant and anticancer properties.
CURIOSITY : Did you know that sesame seeds can be considered beneficial for bones as they are one of the main sources of calcium? Not only that, they contain phosphorus, magnesium, and iron, as well as proteins.
They also represent a source of manganese, zinc, and selenium. They are rich in oleic acids, which contribute to reducing LDL cholesterol levels in the blood and increasing the presence of “good” HDL cholesterol.
They would inhibit the development of colon cancer, due to their phytic acid content. Their lignans content allows the control of blood pressure. The consumption of sesame seeds can help prevent plaque formation on artery walls.
Consumption improves liver function; reduces rheumatism and joint pain, stimulates circulation, and helps improve digestion. Sesame oil, derived from the seeds, is used for skin care, invigorating massages, against dandruff, and to combat nasal congestion.
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: approx. 35 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 6 1/2 tbsps butter (or lard)
- 2 eggs
- 4 1/4 oz sesame seeds
- to taste milk
- 1 tsp ground cinnamon
- 1 tsp baker’s ammonia (or baking powder)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Sieve
- 1 Wooden spoon
- 1 Cling film
- 1 Pan
- 1 Baking tray
- 1 Baking paper
Preparation
In a large bowl, place the sifted flour, the baker’s ammonia previously dissolved in a little milk, the pinch of salt, the cinnamon, the eggs, the sugar, and the soft butter* cut into pieces. Start kneading, making sure to keep your hands cool, or you can use a stand mixer to speed up the process. Add more milk depending on the consistency of the dough. You should get a lump-free, solid, and compact dough.
Wrap it in BPA-free cling film and let the dough rest in the fridge for at least 30 minutes. Meanwhile, toast the sesame seeds in a non-stick pan. This way, they will be crunchier and will keep better and longer.
After the required time, divide the dough into 4 parts using a dough scraper.
For each, roll them into logs about 3/4 inch in diameter on the work surface, leaving the rest of the mixture in the fridge. Divide the logs as you would for gnocchi, into small pieces about 2 inches using a smooth spatula.
Roll them in the toasted sesame seeds evenly so that they are completely covered. Place the cookies well spaced on a baking tray lined with baking paper.
Place in a preheated oven at 350°F for about 25 minutes. They should be slightly golden.
Let them cool completely on a rack before serving. And voilà…the sesame cookies are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👍You can store the cookies at room temperature for several days in an airtight container.
Advice, notes, variations, and suggestions
🟣* The original recipe uses lard instead of butter. The choice between butter and lard depends on the type of cuisine and mainly on personal preferences. Both have a characteristic flavor and can add depth and richness to dishes. From a nutritional point of view, the differences between the two are minimal: lard is made up of 99% fats, of which 44% are saturated, while butter contains about 83%, with a percentage of saturated fats around 49%. Lard promotes a more even distribution of carbon dioxide, improving leavening and giving a drier and more fragrant texture. However, those who find themselves choosing should know that lard has a high cholesterol percentage and more lipids, particularly saturated fats, compared to butter.
How to replace lard or butter?
Olive oil or, even less intrusive, seed oil, can perfectly replace lard or butter in this cookie recipe. To substitute it, you must use a smaller amount of oil (about 40%), paying attention to the result: this means that 100 g of lard requires approximately 60 ml of oil.
