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Biscotti Regina

 

 

 

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 The Sopranos
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 The Sopranos
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“Childhood is like a dream, isn’t it, a distant fog-strewn fantasy that we relive
in the smallest of effluvia that drifts through our lives. We pick up a biscotti
al cioccolato and are instantly transported back to Grandma’s house where a
skinned knee is magically healed with no more than a biscuit and a pat on
the hindside.
Or open a package of prosciutto and suddenly you’re sweet sixteen, in your
parents’ bedroom, and Johnny Intili is snacking on prozhoot’ and trying to
unsnap your bra strap at the same time. When I dream, frankly, there is always
food in there. It’s the burden of being Italian.
…Before I got to the homemade biscotti, the shouting from above would subside and we knew that Ma and Daddy had made up and in fifteen minutes they’d be down. We’d all take a deep breath. Another Soprano Sunday dinner had come
to a climatic – and life-affirming – finale.”

~ Sunday Dinner, as remembered by Janice Soprano

 

Biscotti Regina
(Sesame Cookies)

The Sopranos Family Cookbook: As Compiled by Artie Bucco
The Sopranos Family Cookbook:
As Compiled by Artie Bucco

by Allen Rucker, recipes by Michele Scicolone, 2002, Warner Books

Makes 50

1/2 cup milk
2 cups unhulled sesame seeds
4 cups all-purpose flour
1 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, cut into pieces and softened
2 large eggs, at room temperature

1 teaspoon vanilla extract
1 teaspoon grated orange zest

Preheat the oven to 375 degrees F. Butter and flour two large baking sheets.
Pour the milk into a shallow bowl. Spread the sesame seeds on a piece of wax paper. Set aside.
In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On low speed, beat in the butter a little at a time.
In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
Pinch off a piece of dough the size of a golf ball and shape it into a log
2 1/2 inches long and 3/4 inch thick.
Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing the cookies about 1 inch apart.
Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a rack to cool completely. Store in an airtight container.
 

Featured Archive Recipes:
Low Country Benne (Sesame Seed) Cookies
Orange Pine Nut Biscotti
Sambuca Almond Biscotti
Tuscan Rosemary and Pine Nut Bars
 

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