Reginelle are quintessential Sicilian cookies that smell like home and toasted sesame. In this traditional version, I show you how to make them simply, just like they used to. Although the original recipe calls for baker’s ammonia to achieve that unique porous texture, 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 spectacularly crunchy result. Come along and let’s get baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 1 Hour 35 Minutes
- Cooking time: 25 Minutes
- Portions: 27Pezzi
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for reginelle
If you use baker’s ammonia, remember to dissolve it in the milk.
- 2 cups all-purpose flour
- 1 egg
- 1 1/3 tbsp milk
- 6 1/2 tbsp lard
- 6 1/2 tbsp granulated sugar
- 1 tsp baking powder (Or about 3/4 teaspoon baker's ammonia (ammonium carbonate))
- to taste sesame seeds
Steps for reginelle
Start by working the all-purpose flour and potato starch together with the lard, rubbing with your hands until you get a sandy mixture. Add the granulated sugar, the egg and the milk (into 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 work it briefly to restore softness to the dough; if needed, use a pinch of flour on the work surface. Create long ropes and then cut them into pieces about 1.5–2 inches each (or weigh them to make portions of about 3/4–7/8 oz each).
Moisten each cookie with wet hands or a brush, then roll each piece in the sesame seeds, pressing lightly so they adhere well. 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 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 box or an airtight container. Make sure they are completely cool before closing the container to preserve their characteristic crunchiness.
