Thursday, 26 September 2013

Biscotti di Regina -- Take II

In Italian, Biscotti means: Cookie.
And Regina, means: Queen.

Sometimes for breakfast or a mid-afternoon snack you would enjoy a biscotti (or pastry) with
your coffee or milk. 
Biscotti are used to dunk in your beverage.
Are you a dunker?  I am not.

Or you would find biscotti at weddings or special occasions.
Served with confetti (an Italian candy.  A white hard candy shell coated with an almond).

Growing up, in our household, for dessert, we would have fruit.  Or bread and cheese.
Sometimes we would have fruit and homemade wine together. 
I had sangria before I knew what it was.
We would use apples, pears, cherries, berries and sometimes peaches.  (I hate peaches).

Cookies, cakes and in the summer time, gelato (ice-cream) were for when my mom would host
her 7-course lunch parties. 
The anticipation of those parties.  The food, the abundance and never mind the work!!
Those were the days!!!

I knew I had to try the Biscotti di Regina biscotti again.
This time the Queen's Cookies really did make a statement.
Just like my mom's lunch parties.
They were a hit.

These were not at all dry.  The texture was just right.
The lemony-flavour made you wanting more.
The sesame seeds are not over-powering.
These are not at all sweet.
More-like a grown-up cookie.

This recipe is from:

Biscotti di Regina -- Take II

1 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 tsp granulated sugar
1/2 tsp baking soda
4 Tbsp + 2 tsp (50 grams) butter, room-temperature
1 Tbsp + 1 tsp milk
1 large egg yolk (no whites)
1 tsp freshly-grated lemon zest
1/3 cup sesame seeds, untoasted
3 Tbsp milk (optional)

*Using a medium-bowl (you may put everything in 1-bowl), whisk together
flour, sugar, and baking soda.
*Add the butter, milk, egg yolk and lemon zest and mix until it makes a soft dough.

**Wrap the dough in plastic-wrap and refrigerate for approx. 1-hour.

*Preheat oven 350F.
Line your baking sheet/pan with either Sil-Pat Mat or parchment paper.
*Remove the dough from the fridge and grab dough and roll into small round balls.
*Gently press the sesame seeds into the balls of dough or
dunk the balls of dough into the milk and then place wet-dough-balls into the sesame seeds.

**Before baking have the dough come to room-temperature.

*Place the unbaked cookie onto the prepared baking sheet/pan, spacing 1-inch-apart.
*Bake for approx. 10-minutes or until sesame seeds are slightly-golden.

**Yield: 30.

***Please Note:  This recipe did not ask for Salt.

Thanks again for joining me at Regina Biscotti.

The Biscotti on the left is Biscotti di Regina--Take II.
                                                                      The Biscotti on the right is Biscotti di Regina--Take I.

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