Reginelle are the quintessential traditional Sicilian cookies, those that smell of home and toasted sesame. In this traditional version, I show you how to make them simply, just as they were once made. Although the original recipe calls for the use of ammonia to achieve that unique porosity, I know many of you prefer to avoid it for its strong odor; therefore, I have adapted the recipe so you can choose between the old method and the more modern baking powder, achieving a great and crunchy result. Come with me as we start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 1 Hour 35 Minutes
- Portions: 27 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Reginelle
If using ammonia, remember to dissolve it in the milk.
- 2 cups all-purpose flour
- 1 egg
- 1.5 tbsp milk
- 6.5 tbsp lard
- 0.4 cups granulated sugar
- 1 tsp baking powder (Or 4 grams of ammonia)
- as needed sesame seeds
Steps for Reginelle
Start by working the all-purpose flour and potato starch with the lard, rubbing with your hands until you get a sandy mixture. Add the granulated sugar, the egg, and the milk (where you will have dissolved the ammonia if you decide to use it). Finally, add the baking powder and knead until you get a smooth dough. Wrap it in plastic wrap and let it rest in the fridge for an hour.
After resting, divide the dough into six parts. Take each piece and work it quickly to restore softness to the dough; if necessary, use a pinch of flour on the work surface. Create long cords and then cut them into pieces about 1.5-2 inches each (or weigh them to make them 0.7-0.9 ounces).
Moisten each cookie either with damp hands or with a brush, then roll each piece in sesame seeds, pressing lightly to adhere. Arrange the cookies on a baking sheet lined with parchment paper and bake in a static oven at 340°F for about 25 minutes, until they are golden brown.
The Reginelle are ready to be enjoyed.
Storage
These cookies keep perfectly for about 7-10 days in a tin box or an airtight container. Make sure they are completely cool before sealing to maintain their typical crunchiness.
