Reginelle are quintessential Sicilian traditional cookies, scented with home and toasted sesame. In this traditional version I show you how to make them simply, just like they used to be made. Although the original recipe calls for baker’s ammonia to achieve that unique porosity, I know many of you prefer to avoid it because of its strong smell; for this reason, I adapted the recipe so you can choose between the old method and the more modern baking powder, still obtaining a fantastic, crunchy result. Come with me and let’s start baking.
Enjoy the recipe, 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 you use baker’s ammonia, remember to dissolve it in the milk.
- 2 cups 00 flour
- 1 egg
- 1 1/3 tbsp milk
- 6 1/3 tbsp lard
- 6 1/3 tbsp granulated sugar
- 1 teaspoon baking powder (Or 4 g baker's ammonia (about 3/4 teaspoon))
- to taste sesame seeds
Steps for reginelle
Start by working the 00 flour and potato starch together with the lard, rubbing with your hands until you get a sandy texture. Add the granulated sugar, the egg and the milk (in which you will have dissolved the baker’s ammonia if you choose to use it). Finally add the baking powder and knead until you obtain a smooth dough. Wrap it in plastic wrap and let it rest in the fridge for one hour.
After resting, divide the dough into six parts. Take each piece and quickly work it to restore softness to the dough; if necessary, use a pinch of flour on the work surface. Shape into long ropes and then cut them into pieces about 1 5/8–2 inches long (or weigh them to make pieces of about 3/4–7/8 oz).
Moisten each cookie either with damp hands or with a pastry brush, then roll each piece in the sesame seeds, pressing lightly so they adhere well. Place the cookies on a baking sheet lined with parchment paper and bake in a conventional oven at 338°F (about 170°C) for approximately 25 minutes, until nicely golden.
The reginelle are ready to be enjoyed.
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Storage
These cookies keep perfectly for about 7–10 days in a tin or an airtight container. Make sure they are completely cool before closing the container to preserve their characteristic crunch.
