{"id":350610,"date":"2025-12-19T02:47:36","date_gmt":"2025-12-19T02:47:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/sesame-seed-cookies-cookie-madness\/"},"modified":"2025-12-19T02:47:36","modified_gmt":"2025-12-19T02:47:36","slug":"sesame-seed-cookies-cookie-madness","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=350610","title":{"rendered":"Sesame Seed Cookies – Cookie Madness"},"content":{"rendered":"


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Published:

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If you’ve ever wanted to make the kind of sesame seed cookies you see at Italian delis, here’s a great recipe. It’s from Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project<\/a>.\u00a0 What I learned from the book is that sesame seed cookies are also known as Biscotti Regina.\u00a0 They are not the sliced and twice-baked cookies we associate with biscotti (cantuccini), because in Italy biscotti just means cookie.<\/p>\n

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\"sesame<\/figure>\n<\/div>\n

Texture and Flavor<\/h2>\n

Biscotti Regina are crumbly, stubby, not-too-sweet sesame seed cookies that are perfect for pairing with a hot beverage (and maybe a second type of cookie!).<\/p>\n

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\"\"<\/figure>\n<\/div>\n

American Academy in Rome Cookbook<\/h2>\n

As for the book, along with dozens of cookie recipes, it includes vivid photos of everyday life at The American Academy in Rome and tells the story of how Mona Talbott, chosen by Alice Waters to lead the program, took the kitchen of the “ARR” from being rundown and dingy to an exemplary kitchen feeding the masses with sustainable, local and organic ingredients. Recipes fall into five categories: Milk and Wine, Nuts, Honey, Citrus and Spice, Meringue, and Chocolate.\u00a0 Plus it also features recipes for American cookies such as as Snickerdoodles, Peanut Butter Cookies, and Blondies.<\/p>\n

Biscotti Regina – Sesame Seed Cookies<\/h3>\n

165 grams\/1 cup plus 2 tablespoons all purpose flour
58 grams\/1\/4 cup plus 2 teaspoons granulated sugar
3.5 grams\/1\/2 teaspoon baking soda
50 grams\/3 tablespoons plus 2 teaspoons butter (I use unsalted)
\u00bc teaspoon salt (my addition)
20 ml\/1 tablespoon plus 1 teaspoon milk (I ended up using more)
1 large egg yolk
\u00bd teaspoon grated lemon zest
50 grams\/1\/3 cup raw sesame seeds<\/p>\n

Combine the flour, sugar and baking soda (and salt, if using) until the dry ingredients are well mixed (I did this in the bowl of a stand mixer). Add the soft butter, milk, egg yolk and lemon zest all at once to the dry mixture and mix slowly until a soft dough forms. You may have to knead it with your hands. Wrap the dough in plastic film and refrigerate for at least 30 minutes. My dough was fairly dry, but I was still able to proceed with the recipe and shape the cookies.<\/p>\n

Remove the dough from the refrigerator and form it into 40 (7 gram\/1\/4 oz) balls. Transfer the sesame seeds to a small mixing bowl and gently press the seeds into each ball as you reshape the dough into small even rectangles. At this point, the dough can be stored in the freezer for up to 1 month.<\/p>\n

Evenly space the cookies on baking sheets lined with parchment paper 2.5 cm\/1 inch apart. Allow the dough to come to room temperature before baking. Bake at 400 degrees F. for 8-10 minutes or until lightly browned.<\/p>\n

These cookies keep well for 2-3 days stored in a sealed container. Makes about 40.<\/p>\n

Recipe<\/h2>\n
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\n
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\"Sesame<\/div>\n<\/div>\n

Biscotti Regina – Sesame Seed Cookies<\/h2>\n

Anna<\/a><\/span><\/p>\n

These cookies are very flavorful and a perfect counterbalance to sweeter holiday cookies.<\/p>\n

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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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\n
\n

Course <\/span>Dessert<\/span><\/p>\n

Cuisine <\/span>Italian, Jewish<\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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Ingredients\u00a0<\/h3>\n
\n
    \n
  • 1<\/span> cup<\/span> plus 2 tablespoons all purpose flour<\/span> (165 grams)<\/span><\/li>\n
  • \u00bc<\/span> cup<\/span> plus 2 teaspoons granulated sugar<\/span> (58 grams)<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> baking soda<\/span> (3.5 grams)<\/span><\/li>\n
  • 3<\/span> tablespoons<\/span> plus 2 teaspoons butter<\/span> I use unsalted<\/span><\/li>\n
  • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>\n
  • 4<\/span> teaspoons<\/span> milk, plus more if needed<\/span> (20 ml plus more as needed)<\/span><\/li>\n
  • 1<\/span> large<\/span> egg yolk<\/span><\/li>\n
  • \u00bd<\/span> teaspoon<\/span> grated lemon zest<\/span><\/li>\n
  • \u2153<\/span> cup<\/span> raw sesame seeds<\/span> (50 grams)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n

    Instructions\u00a0<\/h3>\n
    \n
      \n
    • \n

      Combine the flour, sugar, baking soda and salt until the dry ingredients are well mixed.<\/span><\/p>\n<\/li>\n

    • \n

      Add the soft butter, milk, egg yolk and lemon zest all at once to the dry mixture and mix slowly until a soft dough forms. You can knead it with your handsor use the paddle attachment of a stand mixer. <\/span><\/p>\n<\/li>\n

    • \n

      Wrap the dough in plastic film and refrigerate for at least 30 minutes. My dough was fairly dry, but I was still able to proceed with the recipe and shape the cookies.<\/span><\/p>\n<\/li>\n

    • \n

      Remove the dough from the refrigerator and form it into 40 (7 gram\/1\/4 oz) balls. Transfer the sesame seeds to a small mixing bowl and gently press the seeds into each ball as you reshape the dough into small even rectangles. At this point, the dough can be stored in the freezer for up to 1 month.<\/p>\n<\/li>\n

    • \n

      Evenly space the cookies on baking sheets lined with parchment paper 2.5 cm\/1 inch apart. Allow the dough to come to room temperature before baking. Bake at 400 degrees F. for 8-10 minutes or until lightly browned.<\/p>\n<\/li>\n

    • \n

      These cookies keep well for 2-3 days stored in a sealed container. Makes about 40.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n

      Keyword <\/span>Hanukkah, Sesame Cookies<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

      Published: Dec 17, 2025 by Anna \u00b7 This post may contain affiliate links \u00b7 11 Comments If you’ve ever wanted to make the kind of sesame seed cookies you see at Italian delis, here’s a great recipe. It’s from Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project.\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":350611,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14315,12708,11411,4351,24719],"dealstore":[],"offerexpiration":[],"class_list":["post-350610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cookie","tag-cookies","tag-madness","tag-seed","tag-sesame"],"yoast_head":"\nSesame Seed Cookies - Cookie Madness - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=350610\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sesame Seed Cookies - Cookie Madness - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Published: Dec 17, 2025 by Anna \u00b7 This post may contain affiliate links \u00b7 11 Comments If you’ve ever wanted to make the kind of sesame seed cookies you see at Italian delis, here’s a great recipe. 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