Biscotti Regina

I am probably one of the few people who do not watch the HBO drama, The Sopranos. Personally, I find it over the top and revoltingly over stereotypical of Italians. However, the Sopranos Family Cookbook is one of my favorite culinary compilations. It has the recipes I know of as the “old country” dinners, the old school Italian recipes our grandparents and great aunts made regularly, not just on holidays.

Biscotti Regina is a sesame cookie that I don’t make too, too often, only because I eat them if I do. But, as I prepare to make a cookie platter for an all day meeting on Friday, I began today with this yummy treat. The first recipe is the original from the book. Then, I have my versions following it…with pictures.

Biscotti Regina (as seen in the Sopranos Family Cookbook)

½ cup milk
2 cups unhulled sesame seeds
4 cups all-purpose flour
1 cup sugar
3 ½ tsp. baking powder
½ tsp. salt
½ pound (two sticks) unsalted butter, cut into pieces and softened.
2 large eggs, @ room temperature
1 tsp. vanilla extract
1 tsp. grated orange zest

Preheat oven to 375◦ F. Butter and flour 2 large baking sheets.

• Pour the milk into a shallow bowl. Spread the sesame seeds on a piece of wax paper and set aside.
• In a large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On low speed, beat in the butter a little at a time.
• In a medium bowl, whisk eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
• Pinch off a piece of dough the size of a golf ball and shape into a log 2 ½ inches long and ¾ inch thick.
• Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet. Continue with the remaining dough, placing the cookies 1 inch apart.
• Bake 25-30 minutes, or until well browned. Let cool on the baking sheets for ten minutes, and then transfer the cookies to a rack to cool completely. Store in an airtight container.

Biscotti Regina (with Chris’ changes)

½ cup milk
2 cups unhulled sesame seeds
4 cups all-purpose flour
1 cup sugar
3 ½ tsp. baking powder
½ tsp. salt
½ pound (two sticks) unsalted butter, melted and cooled.
2 large eggs, @ room temperature
1 ½ tsp. vanilla extract

Preheat oven to 375◦ F. Line 2 large baking sheets with parchment paper.

• Pour the milk into a shallow bowl. Do the same with the sesame seeds and set aside.
• In a large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk eggs & vanilla.
• On low speed, gradually add melted butter to the dry ingredients, and then add the egg mixture into the dry ingredients until blended.

• Pinch off a piece of dough the size of a golf ball and shape into a log 2 ½ inches long and ¾ inch thick. [1. I find kneading the ball a bit to in the palm of my hand makes the dough more pliable an easy to form. 2. I form all the cookies before the next step.]

• Dip the log in the milk, then roll it in the sesame seeds. [Remember to use one hand so that one hand can remain clean and useable.] Place on a lined baking sheet. Bake 25-30 minutes, or until browned. Let cool, and then transfer the cookies to a rack to cool completely. Store in an airtight container. **This cookie freezes well.

Biscotti Cioccolato (Chris’ chocolate version of the Biscotti Regina)

½ cup milk
2 cups chocolate Jimmies (the sprinkle things that can be placed on ice cream)
3 cups all-purpose flour
1 cup cocoa powder
1 cup sugar
3 ½ tsp. baking powder
½ tsp. salt
½ pound (two sticks) unsalted butter, melted and cooled.
2 large eggs, @ room temperature
1 ½ tsp. vanilla extract

Preheat oven to 375◦ F. Line 2 large baking sheets with parchment paper.

• Pour the milk into a shallow bowl. Do the same with the sesame seeds and set aside.
• In a large bowl of an electric mixer, stir together the flour, cocoa powder, sugar, baking powder, and salt.
• In a medium bowl, whisk eggs & vanilla.
• On low speed, gradually add melted butter to the dry ingredients, and then add the egg mixture into the dry ingredients until blended.

• Pinch off a piece of dough the size of a golf ball and shape into ball and flatten with the palms of your hands. [1. I find kneading the ball a bit to in the palm of my hand makes the dough more pliable an easy to form. 2. I form all the cookies before the next step.]
• Dip the log in the milk, then roll it in the sesame seeds. [Remember to use one hand so that one hand can remain clean and useable.] Place on a lined baking sheet. Bake 25-30 minutes, or until browned. Let cool, and then transfer the cookies to a rack to cool completely. Store in an airtight container.