The queen’s biscotti, it’s a Sicilian cookies, a cake-like covered with sesame seeds and slightly sweet, very good companion with tea or coffee.
Despite it’s italian originality, I grew up enjoying these cookies, having them on breakfast with a cup of chocolate milk, is the world’s best morning treat I had before going to school. Almost every day, my dad used to wake up very early in the morning, hit the humus stand to bring us a plate of humus for breakfast before we going to school, on his way he also brought us a very warm pita bread and some of these biscotti freshly baked from the nearby bakery shop. Until now, every time I went home, my dad knows whats to bring us for breakfast that even my kids enjoy it too.
Qorshalli b’simsim, that’s the name in arabic. These are not too sweet and cake like in the inside, crunchy from the outside and covered with wonderful toasted sesame seeds. The vanilla flavour has its own act with these cookies, and on top of all of that they are so easy to make.
A few months ago, while searching the library, I came around with the Gourmet magazine cookie book, I noticed these cookies and decided to try. To be honest, they came up very delicious like the one’s my dad used to bring, but these are more cake like or more soft from inside, the flavor is the same.
These cookies can be in many shapes. The one from the bakery shop in Palestine make them a fingers shapes or thick sticks.
Don’t forget to enjoy these cookies in the evening tea time too, they are a good companion with tea.
Biscotti di Regina (Queen’s Biscuits)
1 cup butter
1 cup sugar
1/2 cup milk
1 Tbsp vanilla
5 cups flour
3/4 tsp salt
2 Tbsp baking powder
1/2 pound sesame seeds
Preheat oven to 450°
Cream butter add 1 cup sugar until light and fluffy.
Beat in egg and add gradually milk and vanilla extract.
Sift together into a bowl flour, salt, and baking powder. Make a hollow in the center and gradually work in the butter-sugar mixture. If the dough seems too dry, add more milk.
Shape the dough into a ball and chill it in the refrigerator for at least 1 hour.
Wash and drain well sesame seeds.
Break off pieces of the chilled dough the size of walnuts and flatten them slightly between the palms.
Roll the biscuits in the sesame seeds and bake them on a cookie sheet 1/2 inch apart in a hot oven (450° F.) for 10 to 12 minutes, or until golden. Makes 5 dozen biscuits.