Often enjoyed with a glass of Marsala, these crisp cookies are made with honey and saffron and crusted in sesame seeds.
Among the many culinary Sicilian specialties, these biscotti (cookies) are a real institution not only in Palermo, the city where they were born, but in all Sicily. You can find these crispy and savory cookies in bakeries, pastry shops and even in the best supermarkets of the island. Usually, in bakeries, they are prepared with lard (and, therefore, have a crunchy texture) while in patisseries is privileged butter. In both cases, the taste is unique and special because of the presence, in the mixture, of saffron and toasted sesame covering cookies, giving an unmistakable scent.
Photo by G. Giustolisi
Younger diners, eat Reginelle for breakfast (or for snack) “dunked” in milk. Adults and the most refined palates, as tradition dictates, accompany these delights with a good glass of Marsala (Sicilian dessert wine). ?My recipe provides the use of olive oil, in substitution of animal fats, usually used in the preparation of these cookies. Raw sugar and honey are the finishing touch to a typical home made rustic recipe, to share with people we love.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.