Regina (Queen's Biscuit)

Regina (Queen's Biscuit)

9

"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."

Ingredients

{{adjustedServings}} servings 88 cals
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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
  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 1-1/2 inches long. Flatten slightly and roll in sesame seeds.
  5. Place on cookie sheet 3/4 inch apart. Bake for 12-15 minutes or until lightly browned.
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Reviews

9
  1. 10 Ratings

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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...

A superb cookie! Should be included in any selection of great traditional Italian cookie presentations. The cardamom,lemon sesame blend is wonderfully subtle.

Used lemon zest instead of extract, put in splash of vanilla. Make sure to cool before eating since the taste does change. Have to adjust the time/temp for non-stick surface but they were a gre...