Italian Sesame Seed Cookies Recipe

4.34 from 12 votes

Crisp, not-too-sweet cookies with a rich addictive sesame flavor. This recipe makes 20 little Italian sesame seed cookies.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Italian

Keyword: Italian holiday cookie recipe, Italian sesame cookies

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1/4 cup white, hulled sesame seeds
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 large egg
1/4 cup mild extra-virgin olive oil
1/2 teaspoon vanilla extract

Instructions

Position an oven rack in the center and preheat oven to 350F degrees.
On an ungreased cookie sheet, toast the sesame seeds for about 10 minutes, or until golden.
Remove cookie sheet from the oven and immediately transfer the sesame seeds to a small plate.
In a large bowl mix the flours, sugar, baking powder and salt together and then sift to make sure that everything is well blended.
In another bowl, beat the egg and then add the olive oil and vanilla and beat until well blended.
Add the egg mixture to the flour mixture and stir and then knead by hand to make a smooth dough. (It will be slightly crumbly, but will hold together.)
Pinch of pieces of dough that are about a tablespoon in volume, and then roll them between your hands into fat little logs that are about 1-1/2 inches long and 3/4-inch thick.
Roll each log in the sesame seeds, tamping the ends in the seeds to finish them. Lay the cookie logs on the prepared baking sheet about inch apart.
Bake in the center of the oven for 30 minutes, until golden.
Remove from the oven and place the baking sheet on a rack to cool.
These cookies will keep well in a tightly closed tin.

Notes

Serving size: 1 Italian sesame cookie

WW Points: 3

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3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

3 SmartPoints (Purple plan)

2 PointsPlus (Old plan)

These crisp, not-too-sweet Italian cookies have a rich and addictive nutty sesame flavor and delicate crunch. In Sicily, such Biscotti di Regina are made with butter and white flour, but this version, with olive oil and part whole-wheat pastry flour, is just as delicious.

This recipe can be easily doubled.

Nutrition