Regina (Queen's Biscuit)

    20 mins

    There used to be a commercial version of these years ago but once you have had them home-made there is no comparison. These are not too sweet but they are addicting.

    12 people made this

    Serves: 60 

    • 4 cups (500g) plain flour
    • 1 cup (225g) caster sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cardamom
    • 1 cup (230g) shortening
    • 2 eggs
    • 1 teaspoon lemon extract
    • 1/2 cup (125ml) milk
    • 3/4 cup (100g) sesame seeds

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 190 degrees C (375 degrees F). Grease cookie tray.
    2. Sift together flour, sugar, baking powder, salt and cardamom in a large bowl. Cut shortening in with a pastry blender or knives until the size of small peas.
    3. Stir in eggs, lightly beaten, and lemon extract. Stir in milk on tablespoon at a time, mixing after each addition.
    4. Mix everything together thoroughly. Break dough off in small pieces and roll in the hands to rolls about 4cm long. Flatten slightly and roll in sesame seeds.
    5. Place on cookie sheet 2cm apart. Bake for 12-15 minutes or until lightly browned.

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    Reviews in English (12)


    Interesting twist on the traditional biscotti di regina, my italian aunts were initially very suspicious of the cardamom and thought there was too much lemon extract but I guess it's a matter of taste. Forming these cookies is fairly time consuming so to speed things along a bit I measure out a half cup of dough, gently roll/coax it to a cylinder approx half inch in diameter and cut off 1.5 inch lengths.  -  17 Feb 2008  (Review from Allrecipes US | Canada)


    A superb cookie! Should be included in any selection of great traditional Italian cookie presentations. The cardamom,lemon sesame blend is wonderfully subtle.  -  16 Jun 2003  (Review from Allrecipes US | Canada)


    My hubby and I love them, so I made a batch for him for Valentine's Day! They're good as is, but I used cream instead of milk this time and switched out half the shortening with butter. They are so good this way! They don't expand very much at all, so you can put quite a few on the cookie sheet. To save yourself time, put about 1/4 of the dough at a time in a ziploc bag and nip the corner, twist the bag opening to make it into a pastry bag then squeeze out to the desired length directly on to the sesame seeds, using a butter knife to cut it. Then just flip the cookie over as you place it on your parchment paper and pop them in the oven. It saves a ton of time and your hands don't get all gooey!  -  21 Nov 2011  (Review from Allrecipes US | Canada)