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I've been making these cookies since I bought the Soprano's cookbook quite a few years ago. They always come out great. Well worth the effort it takes to make them. If I don't have orange zest, I add a quarter cup of orange juice to the batter. Comes out great every time. Roll and shape all the cookies first. Then dip in milk and roll in sesame seeds a few at a time. Speeds up the prep time. I bake them on parchment paper instead of buttering and flouring the baking sheets. Speeds up the cleanup, too. They freeze well and keep for a couple of months in the freezer. You cannot tell they were frozen. The recipe actually calls for "unhulled" sesame seeds. But I've used the hulled ones too. Only difference is how dark the seeds look after baking. Hulled will create much lighter looking cookies. Unhulled will brown more. Same wonderful taste.

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Dolores N. March 18, 2014
Biscotti Regina (Sesame Cookies)