Biscotti di Regina

Biscotti di Regina

By
From
Top With Cinnamon
Makes
30
Photographer
Izy Hossack

I think I’ve found it: the key to pretending you’re grown up is to bake things without chocolate in them. Even when you’re spilling sesame seeds all over the counter, baking in an apron meant for a 12-year-old and dancing barefoot in the kitchen. We baked cookies with a fancy name! And they were totally easy. Do this, on the regular, and I guarantee that you’ll have gained ten sophistication points by the time you’re dunking these cookies into a mason jar of drip coffee.

Ingredients

Quantity Ingredient
240g plain flour
110g granulated sugar
1 1/2 teaspoons baking powder
2 eggs
few handfuls sesame seeds
4 tablespoons olive oil
or 4 tablespoons vegetable oil
1 teaspoon vanilla extract
or 1 teaspoon anise flavouring

Method

  1. Preheat the oven to 180°C. In a large bowl, stir together the flour, sugar and baking powder. Add the eggs, oil and vanilla extract or anise and then mix until a dough is formed.
  2. Divide the dough into 4 pieces and roll each piece into a 2.5 cm thick snake. Cut into roughly 5 cm lengths.
  3. Tip the sesame seeds onto a plate and roll the lengths of dough in the seeds to coat them all over. Place on a baking tray lined with baking parchment and bake for 10 minutes until just browned on the bottom.
  4. Transfer to a wire rack to cool. They will keep in an airtight container for up to 2 weeks.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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