These sesame cookies are very common in my area, and we call them ‘sesamini’.
In other regions, such as Sicily, they are called “regginelle”.
These are delicious shortbread cookies rolled in sesame seeds, giving them a crunchy texture and unique flavor. I love enjoying one with coffee during a work break or after lunch.
If you want to take a look, I have other cookie recipes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 50 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 6 tbsps pasteurized egg yolk
- 1 cup powdered sugar
- 2 tsps baking powder
- to taste lemon flavor
- to taste vanilla (or vanillin)
- 2 tbsps milk
- 1 cup butter
- 2 1/2 cups sesame seeds
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- 1 Dough scraper
Steps
First, put the sesame seeds in a bowl and add cold water.
Soak them for about ten minutes and then drain well, rinsing under running water. Leave them in the bowl and proceed to knead.
To make the shortbread dough for these sesame cookies, I prefer to use the classic method.
Place the room temperature butter, sugar, and various flavors in the stand mixer bowl.
Start mixing with the paddle attachment until you get a white and frothy mixture.
Add the egg yolks and continue mixing (use the paddle attachment).
When the eggs are well incorporated, add the milk and then all the flour at once. Keep mixing until everything is well combined for a few minutes.
At this point, remove the entire dough from the stand mixer and form it into a block on the table.
Wrap the block in plastic wrap and let it rest in the fridge for about 15 minutes.
After the rest in the fridge, take the shortbread block and divide it into pieces.
Each piece should be worked with your hands to form a log, and each log should be rolled in the wet sesame seeds.
Each log is then cut into pieces using a dough scraper, and each piece is placed on the baking sheet with parchment paper.
Preheat the oven to 340°F and bake for about 15 minutes.
Let the shortbread cookies with sesame cool before enjoying.
Shortbread cookies with sesame stay crisp for several days when stored in a cookie tin.
Shortbread cookies with sesame stay crisp for several days when stored in a cookie tin.
