Regina Biscotti

Biscotti and coffee are one of my favorite breakfasts. And Reginas are my favorite biscotti. Their name means Queen’s Cookies. This was my Aunt Vicky’s recipe except for the lemon zest. That was my idea.

Ingredients:

• 9 oz. all-purpose flour (about 2 cups)
• ½ cup sugar
• ¼ tsp. salt
• 4 oz. olive oil
• 3 eggs (separate yolks & whites)
• 1 tbsp. honey
• 2 oz. milk
• zest of 1 lemon (optional)
• 1 cup sesame seeds

Start by mixing the flour, sugar, salt, and oil in a bowl. Add the beaten egg yolks, honey, milk, and zest and mix with your hands until dough forms. You can do this part with a food processor. Roll it into a ball, wrap with Saran, and refrigerate for an hour or more.

Preheat the oven to 350 degrees.

Toast the sesame seeds in a dry pan until they start to darken. Immediately remove them from the hot pan and put aside on a plate.

Beat the 3 egg whites and 3 tablespoons of water in a bowl.

Cut the dough ball into 4 sections and roll each section into a 1-inch-wide log. Cut the log into 1 to 1 ½ inch sections. You should get 5 or 6 pieces from each log.

Dip each piece in the egg white–water mixture. Roll them in the sesame seeds, covering all sides. Arrange them on a parchment lined baking sheet. Bake for 25-30 minutes, until lightly browned.

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