Biscotti Di Regina
Posted by Maxine Byrd on Apr 1, 2002 - 11:48:00 AM
Oops! I goofed last month when I said I would be doing a recipe called Torte Di Regina. It should have read Biscotti Di Regina. Anyway, this recipe is from an old, and I mean old, Italian recipe book, which has lost its cover over the years. But the cookies are delicious and I hope you enjoy them.
Queen's Biscuits (Biscotti Di Regina)
Lightly grease two cookie sheets.
Sift together into a bowl:
4 cups flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
Cut in with pastry blender until pieces are size of small peas:
1 cup shortening (half butter, half shortening)
Stir in to make a soft dough:
2 eggs, slightly beaten
1/2 cup milk (1 tablespoon at a time)
Mix together thoroughly.
Break dough into small pieces and roll each piece between palms of hands to form rolls about 1 1/2 inches in length. Flatten rolls slightly, and roll in sesame seeds.
Place on cookie sheets 3/4 inch apart.
Bake at 375 degrees 12 to 15 minutes, or until cookies are lightly browned.
About 6 dozen cookies.
Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.