Biscotti di Regina

The queen’s cookie…

For breakfast with a cappuccino, for dessert with an espresso, or just eaten as a mid-day treat, these simple cookies satisfy without feeling overly decadent.

Biscotti di Regina
makes 45-50

1 cup butter, unsalted
2 cups 10X sugar
2 teaspoons vanilla
1 large egg
1/4 cup sour cream
1/4 cup whole milk
5 cups AP flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup fresh seasame seeds

In a large bowl, cream butter, sugar, egg and vanilla extract.  Set aside.

Sift flour, baking powder, and salt.  Pour 1/3 flour mixture into creamed mixture.  Briefly combine.  Add sour cream.  Add another 1/3 flour mixture.  Briefly combine.  Add milk.  Then, fold in remaining flour.  Use the minimum number of strokes possible to incorporate flour.

Preheat oven to 375 degrees F.

Roll dough into walnut-sized balls or finger shaped logs.  Place sesame seeds in a shallow bowl.  Roll each cookie in sesame seeds.  Place on parchment lined cookie sheets and bake at 375 degrees F for 15-18 minutes or until a delicate golden color touch the edges of each cookie.