Also known as Biscotti Regina, these delicious, crunchy cookies are not too sweet and pair beautifully with a hot cup of coffee. They require some refrigeration time so make the dough at least an hour ahead of time to give it time to chill. As always we include gluten and dairy free options.
1 cup sesame seeds – lightly toasted
2 cups flour – we used Bob’s Redmill Gluten Free 1-1
½ cup sugar
2 teaspoons baking powder
¼ tsp. salt
4 tbs. butter – melted and cooled – we used Earth Balance
2 teaspoons lemon zest
1 tsp. vanilla
Preheat oven to 350.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a smaller bowl, beat the eggs for a minute, then stir in the butter and vanilla.
Add the egg mixture and lemon zest to the flour mixture and stir just until ingredients are well blended. Wrap in plastic wrap and refrigerate for an hour.
On a clean, lightly floured surface, turn out the dough and knead it a few times until it’s smooth. Divide dough into halves. Taking one piece, roll into a long rope, about ½ inch thick. Cut into 2-inch lengths.
Fill a small bowl with cool water or milk (we used soy milk,) dip each cookie in the milk and then roll the cookies in the toasted sesame seeds.
Place on a non-stick baking pan or a pan lined with parchment or silpats. Bake 25 – 30 minutes or until cookies are golden brown. For gluten free flour you’ll want to avoid letting the cookies get too brown. Pull them out of the oven when the slightest bit of brown shows.
Let the cookies cool, then enjoy!