Sesame Cookies / Viscotta ca Giuggilena
These Sicilian sesame seed cookies go by various names including biscotti Regina and viscotta ca giuggiulena. They are dry and biscuit like in texture and not too sweet.
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 cups finely ground semolina flour
- 1 tbsp baking powder
- 2/3 cup sugar
- 12 tbsp cold unsalted butter cut into bits
- 2 large eggs, lightly beaten with a fork
- grated zest of lemon
- 2 1/3 cups milk
- 1 egg beaten with 1 tablespoon water for egg wash
- 2 cups raw sesame seeds
Directions
- Preheat the oven to 350F
- Lightly grease 2 cookie sheets.
- In a bowl, mix the flours and baking powder together, then add the sugar and mix. Add the butter and work it into the flour mixture until it resembles coarse com meal. Add the eggs and lemon zest, then add the milk a little at a time and work the mixture until a ball of dough is formed.
- Divide the dough into 4 pieces. Roll each piece on a floured surface into a rope about 18 inches long and the thickness of your middle finger. Cut the ropes into 2-inch pieces. Dip each piece into the egg wash, roll in the sesame seeds to coat on all sides, and place 1 inch apart on the cookie sheets. Bake for 20 to 25 minutes, or until nicely browned. Transfer to wire racks to cool.
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