Sicilian Reginelle biscuits with sesame seeds

Sicilian Reginelle biscuits with sesame seeds

By 14/01/2015

If you have been lucky enough to visit Sicily you must have felt your senses and taste buds overwhelmed and tickled by the abundance and array of its unique and incredible flavours and smells. You can feel them in the air too!
This island is so incredibly rich in flavours like no other. I do love Sicily.

I said before that Sicily has a special place in my heart, memories of a happy childhood, swimming in crystal clear waters, fabulous hospitality and of course those beautiful and delicious Sicilian pastries. I still remember vividly to this day.

Today when my Reginelle biscuits came out of the oven, I picked one up in anticipation regardless of the fact that it was still burning hot.
Yes, I did burn my tongue as I impatiently rushed the biscuit to my mouth scattering sesame seeds all over the kitchen floor but I also quickly forgot about it when all those memories buried in my subconscious magically came back to life again.

Oh the power of the senses!

The biscuits were soft but retained a bit of crunch, their light sweetness supported the pleasure without being overpowering and all those toasted seeds certainly add crunchiness and taste.

A beautiful recipe indeed just like Sicily.

  • Prep Time : 20 minutes
  • Cook Time : 15 minutes



Mix the flour, egg, sugar, vanilla essence with a fork then add the softened lard or butter.

mixing ingredients

Mix well adding slowly the milk. Add enough milk to reach a soft consistency. You can work with your hands or if you prefer use an electric mixer.

soft pastry

Roll the pastry and make long sausages they should be about 1.30 cm or 1/2 inch thick.

sausage shape

Put a handful of sesame seeds on a plate and moisten them with a little water, this will prevent them from burning in the oven. Roll the pastry in the seeds.

rolling in sesame seeds

Cut the "sausages" into small strips then flatten them slightly by pushing them with your finger tip.

cutting biscuits

Line them up on a greased baking tray and bake them at 190C or 374 Fahrenheit for 15-20 minutes until golden.

Sicilian Reginelle cookies

Oh my... there is no stopping now... I am going to have them all myself and skip dinner!

Sicilian Reginelle cookies

soft biscuits

I am entering this to "Bake of the Week"   and "CookBlogShare"


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21 Responses to Sicilian Reginelle biscuits with sesame seeds

  1. Dottie Sauchelli Balin

    Dear Alida,
    How wonderful it is to have such lovely memories of your family and childhood. That is so important through our lives, to have memories….I have never been to Italy, or Sicily but my dad’s family is from that part of the country. I made something like these biscuits called “Italian Sesame Cookies.” They are the same kind of biscuit but I use regular all purpose flour instead of what you use the self rising. They are so good and you are right the seeds seem to make them really crunchy and what a flavor. One thing I did just learn from you is what I should have done before. You take your roll of dough and roll the whole thing in the seeds. (Which makes sense) Instead, I just cut each one and then roll them individually. So now I will use your method. Thank you for sharing these delicious cookies. Have a great rest of the week dear friend!
    Dottie 🙂

    • Alida

      I am sure I have seen them on your blog and they look just as good as these Dottie. It is just different techniques and slightly different recipes. Ciao!

  2. gloria

    Look delizioso ALida. I love sesame, xo

    • Alida

      Grazie Gloria!

  3. Louise

    Hi Alida,
    Oh to be able to visit Italy. It has always been a dream of mine. Perhaps someday:) My mother’s family was from Naples and my father’s family from Sicily. I can still remember the look on my father’s face when he spoke of Sicly. His eyes would light up and it seemed like he went into “never, never land.”

    Your cookies look delectable. They do remind me too of the cookies my grandmother on my father’s side use to make. We too always called them Italian Sesame Cookies. I sure would love to have one to dunk right now, lol…

    I hope you have recovered from the burning cookies right out of the oven, lol…sometimes it is just too difficult to resist. Thank you so much for sharing, Alida…

    • Alida

      So you have an Italian connection too! How interesting. These cookies are very popular especially in the south of Italy and now in my household too. I have already been asked to make them again!

  4. Julie @ HostessAtHeart

    I love the slightly sweet savory flavors of these little cookies. I visited Palermo a few years ago and had an amazing meal there.

    • Alida

      Palermo is a fascinating city! I am hoping to visit it soon again!

  5. la cucina di Molly

    Hai ragione la Sicilia è molto bella e merita di essere visitata! Buonissimi questi biscotti, ne mangerei a volontà! Un abbraccio!

  6. Kate - Gluten Free Alchemist

    Sesame seeds are such a delight. Their unique flavour adds so much to any dish, but to have them covering whole biscuits allows them all of their glory.These biscuits sound wonderful!

  7. Elisabetta

    I love simple, crisp biscuits and these look yummy. Just the word or an image of Sicily brings a tear to my eyes. I’ve been very fortunate to have travelled throughout Sicily and it stole my heart and soul. Its rich history, towns and those crystalline waters … Its gastronomy is truly legendary; an explosion of flavours in each dish and definitely on my menu most weeks. Grazie mille Alida x

    • Alida

      I so much agree with you Elisabetta. I cannot wait to go back there again and swim in those amazing beautiful waters! Viva la Sicilia! x

  8. Diana

    I have never heard of these, but they are soooo cute! Anyway….glad to hear that someone else has seeds or crumbs or whatever scatter all over their kitchen floor! Have a good weekend!

    • Alida

      Thank you Diana..yes my kitchen was indeed a mess but it always is when you cook all the time and you have young children (I am sure you know that well yourself!). x

  9. Casa Costello

    What lovely memories and described so well – I could almost smell them by your description. I’ve never been to Sicily but would love to one day. Thanks again for joining in with #Bakeoftheweek x

  10. Pingback: Valentines White Chocolate & Raspberry Swiss Roll - Bake of the Week - Casa Costello

  11. Maureen

    I have always loved these cookies. Growing up in Brooklyn, New York, we had amazing pastry shops. Now I live in Florida near Naples and have to drive to Miami for these cookies. The ingredients on the bag says: flour, sugar, lard, milk, sees me, honey, vanilla!
    The bakery is called Dolci di Sicilia. Have you ever heard of this recipe?

    • Alida

      This recipe seems to have few and simple ingredients. I like it. I don’t usually use lard but I know it gives a really good flavour to your bakings and it is a natural ingredient.
      Looks like this bakery is worth visiting!

  12. Laurie Miller

    I made these last night. They are delicious but I have to say, not the same as the bakery in downtown Catania made them. I am thinking that it’s because I used butter instead of lard. Maybe I’ll try Crisco next time. The butter really overpowers the other subtle tastes of sesame and slight-sweet. Thank you for sharing. They were fun to make and took me right back to Catania while I was making them!

    • Alida

      Thanks for trying these Laurie and I can only agree with you. I wish I could taste some straight from a bakery in Catania. They must be gorgeous!

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