Queen's Biscuits (Biscotti Di Regina) *

Biscotti di regina, or Queen’s Biscuits, are a Sicilian classic that’s been gracing wedding cookie tables and Christmas trays for centuries. The cookies themselves are tender shortbread-like rolls, but the move that earns the queenly name is the generous coat of sesame seeds rolled onto every cookie before baking. Those seeds toast in the oven, creating a nutty, crunchy exterior against the soft interior.

The pastry-blender technique used to cut shortening into the flour is what makes the texture. Working the fat into the dry ingredients until pea-sized creates a tender, slightly flaky crumb that traditional Italian bakers prize. Eggs and milk bind everything into a workable soft dough.

Rolling each piece into a 1½ inch length and pressing slightly flat before rolling in sesame seeds gives these their characteristic shape. The flattened sides create more surface area for sesame coverage, ensuring every cookie has the full nutty crust. Serve with strong espresso, Vin Santo dessert wine, or hot tea for the traditional Sicilian afternoon coffee break.

Pro Tips

• Roll the cookies in sesame seeds while the dough is slightly damp so the seeds stick. Dry dough leaves bare patches.
• Don’t crowd the baking sheets. The 3-inch spacing as written is correct since these spread slightly during baking.
• Bake until JUST lightly browned. Overbaked cookies turn hard and lose the tender shortbread interior.
• These keep beautifully in an airtight tin for up to 2 weeks, making them perfect for gifting.

Variations

• Add ½ teaspoon of anise extract or grated lemon zest to the dough for traditional Sicilian flavor variations.
• Swap sesame seeds for pine nuts or finely chopped almonds for different nutty profiles.
• Glaze cooled cookies with a thin lemon icing for a more festive Easter presentation.