Today I share with you the reginelle cookies in a gluten-free version. At home we call them sesamini because they are coated with sesame seeds. I made these cookies gluten-free so that even those who cannot eat gluten don’t have to give up this deliciousness.
Unlike the traditional reginelle, where you first make the logs and then cut the small pieces, the handling here changes slightly, but I assure you it is very easy—perhaps even simpler than the original! The result is incredible and won’t make you miss the classic cookies.
To accommodate followers who don’t like the strong smell of ammonia (used in the traditional recipe), I decided to use common baking powder. The result is amazing: the cookies remain crumbly and delightful.
Come along and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 1 Hour 35 Minutes
- Portions: 27 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Reginelle Cookies (gluten-free)
- 7 oz rice flour
- 3 oz potato starch
- 6 tbsp lard
- 1 egg
- 3 oz granulated sugar
- 1 1/3 tbsp milk
- 1 tsp baking powder (for cakes)
Steps for Reginelle Cookies (gluten-free)
Start by working the rice flour and the potato starch together with the lard. Rub the mixture with your hands until you obtain a sandy texture. Then incorporate the granulated sugar, the egg, the milk and the baking powder. Knead quickly until you get a homogeneous dough, wrap it in plastic wrap and let it rest in the refrigerator for one hour.
After the resting time, divide the dough into six equal parts to make handling easier. Take each piece and work it quickly between your hands to make it soft again; if the dough becomes sticky, help yourself by dusting with a little rice flour.
Take small pieces of dough of about 0.7–0.9 oz each (about 20–25 g). First form balls, then shape each piece into the classic elongated rectangular shape typical of reginelle. Moisten your hands and wet the entire surface of the cookies, then roll them in sesame seeds, pressing well so they adhere.
Arrange the cookies on a baking sheet lined with parchment paper and bake in a conventional oven at 338°F for about 25 minutes, until fully golden.
The gluten-free reginelle are ready to be enjoyed.
Storage
These cookies keep very well for about 7–10 days. The secret is to store them in an airtight container or a classic tin box, making sure to place them only when they are completely cool. The lard in the dough helps keep them crumbly over time, preventing the cookies from becoming hard.
