Ingredientes para Biscotti Regina Sesame Cookies
- Enough milk to dip the logs
- About ½ cup sesame seeds
- All Purpose Flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- 2 large eggs, room temperature
- Vanilla Extract
- Zest of 1 orange
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Cómo preparar Biscotti Regina Sesame Cookies
- Preheat oven to 375°F (190°C).
- Butter and flour two large baking sheets.
- Pour milk into a shallow dish.
- Spread sesame seeds on a piece of wax paper.
- In a large bowl, whisk together 4 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut 1 cup (2 sticks) unsalted butter, chilled and cubed, into the flour mixture. Using a hand mixer with two rotary blades (or a stand mixer with the paddle attachment on low speed), mix until the butter is evenly distributed and the mixture resembles coarse crumbs. This will take some time!
- In a medium bowl, whisk together 2 large eggs at room temperature, 1 teaspoon vanilla extract, and the zest of 1 orange.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pinch off a piece of dough about the size of a golf ball (approximately 1.5 oz). Roll it into a log 2 ½ inches long and ¾ inch thick.
- Dip the log in the milk, then roll it in the sesame seeds.
- Place the log onto the prepared baking sheet, leaving about 1 inch between cookies.
- Gently flatten the logs slightly.
- Repeat steps 9-12 with the remaining dough.
- Bake for 25-30 minutes, or until golden brown and firm.
- Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
14g
Carbs
4g
