Biscotti Di Regina (Queen's Biscuits)
Yield
6 dozenPrep
20 minCook
15 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
sifted |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | cup |
milk
|
|
| ¼ | pound |
sesame seeds
about 2/3 to 3/4 cup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
milk
|
|
| 113.4 | g |
sesame seeds
about 2/3 to 3/4 cup |
|
Directions
Lightly grease 2 cookie sheets.
Heat the oven to 375℉ (190℃).
Sift together the flour, sugar, baking powder, and salt into a bowl.
Cut in the shortening with a pastry blender or two knives, until the pieces are the size of small peas.
Stir in the eggs and the milk (1 tablespoon at a time) to make a soft dough.
Mix together thoroughly.
Break the dough into small pieces and roll each between the palms of your hands to form rolls about 1½ inches in length.
Flatten the rolls slightly and roll them in the sesame seeds.
Place about ¾ inch apart on the prepared cookie sheets.
Bake for 12 to 15 minutes, or until the cookies are lightly browned.
