Reginelle cookies, also known as Regina cookies, are classic Italian cookies that can be found in nearly every Italian bakery in the New York metro area. They’re loaded with sesame seeds and their crunchy biscuit-like texture makes them the perfect accompaniment to coffee or espresso. These cookies are perfect for holiday cookie platters, but are good enough to make all year long!
Regina cookies, also known as reginelle or biscotti di sesamo, have a special place in my heart.
These were and still are my dad’s favorite cookies and every time I eat one I’m reminded that sometimes the simplest things in life are the best.
There’s nothing flashy about reginelle – no bright colors like rainbow cookies – but that’s what makes them stand out.
These cookies (along with S cookies) are perfect with a cup of coffee, or espresso, and are a welcome addition to any holiday cookie platter.
How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl combine 2 cups (260g) of all-purpose flour, 1/2 cup (100g) of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt and mix until combined. Using a pastry cutter, or your hands, mix in 1/2 cup (113g) of cubed, room-temperature butter, and mix until a coarse meal is formed.
- Add 2 teaspoons of lemon zest and mix until evenly distributed.
- Add 1 large beaten room-temperature egg and mix with a fork until a dough is formed. The dough will be crumbly.
- Using your hands, shape the dough into a ball. If the dough is too dry, add a tablespoon of milk to help bring it together.
- Once the dough ball is formed, cover it with plastic wrap and refrigerate it for at least 30 minutes.
- Remove the dough and allow it to rest for 10 minutes at room temperature. While the dough is resting, preheat the oven to 350°F, line two baking sheets with parchment paper, spread 1 cup (142g) of raw sesame seeds onto a plate, and pour 1/4 cup (60g) of milk into a shallow bowl. Cut the dough ball into 4 equal pieces and using your hands, roll and shape each piece into a 1/2-inch thick rope.
- Cut the rope into 2-inch long pieces (I used the last two digits of my finger as a rough measurement).
- Lightly dip each piece into the milk, and then into the sesame seeds until coated on all sides.
- Place the reginelle cookies onto the prepared lined baking sheets and bake for 30 minutes.
- After 30 minutes, the cookies should be golden and can be removed from the oven. Allow them to cool completely before serving. Enjoy!
Top tips
- The sesame seeds. I used raw, hulled, unsalted sesame seeds for this recipe. The sesame seeds do not need to be toasted ahead of time since they are being baked.
- Room temperature ingredients. For this particular recipe, we recommend using room-temperature butter and egg as it will help the dough to come together more readily.
- The dough. I made the dough by hand but if you have a food processor, you can certainly use that to make the regina cookie dough. Once the dough has been removed from the fridge and you’re ready to work it, you should be able to use your hands to shape the dough into ropes. The cookies don’t need to be perfect in size, but I did use the top two segments of my ring finger as a measurement so each cookie was roughly equal in length.
- Lemon zest. I love the little bit of brightness the lemon zest brings to the reginelle but you can omit that if you prefer. I’ve seen people add anise extract to the cookies and that would also go nicely with the flavor of these cookies.
More Italian sweet treats
If you love Italian cookies and treats as much as we do, we think you’ll love these other desserts!
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Reginelle Cookies
Ingredients
- 2 cups (260g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter cubed and at room temperature
- 1 large egg beaten, at room temperature
- 2 teaspoons lemon zest optional
- 1/4 cup (60g) milk plus more for the dough, if needed
- 1 cup (142g) raw sesame seeds
Instructions
- In a large bowl combine the flour, sugar, salt, and baking powder and mix until combined.
- Using a pastry cutter or your hands, mix in the butter until the mixture resembles coarse crumbs.
- Add the beaten egg and lemon zest and mix until the dough is formed. It will be crumbly. Using your hands, shape the dough into a ball. If it's too dry, add a tablespoon of milk. Once the dough ball is formed, cover it with plastic wrap and refrigerate it for at least 30 minutes.
- Remove the dough and allow it to rest for 10 minutes at room temperature. Preheat the oven to 350°F and line two baking sheets with parchment paper. While the dough is resting, spread the sesame seeds out onto a plate and pour the milk into a shallow bowl.
- Cut the dough ball into 4 equal pieces, and roll each piece into a 1/2-inch thick rope.
- Cut the log into 2-inch long pieces, then lightly dip in the milk and roll in the sesame seeds until coated.
- Place the cookies on the prepared baking sheets about 1 inch apart and bake for 30 minutes until golden.
- Allow the reginelle to cool completely before serving. Enjoy!
Notes
- If when you’re forming the dough you find it’s too dry, add a touch of milk to help bring it together.
- Reginelle cookies can be stored in an airtight container at room temperature for 1-2 weeks.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never had these so decided to try them, I think it moved up to my favorite cookie! So good, and my second of your cookie recipes this year to make so far. Really love all your recipes.
So happy you enjoyed, Evie!