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Sicilian Specialties: “Reginelle” Biscotti

  • Author: Veronica Lavenia
  • Total Time: 1 hour 5 minutes
  • Yield: 20 -25 cookies 1x


Often enjoyed with a glass of Marsala, these crisp cookies are made with honey and saffron and crusted in sesame seeds.


Units Scale
  • 500 g 17 oz/2 cups Farro flour (or Kamut flour)
  • 150 g 5 0z raw sugar
  • 150 ml 5 fl oz extra virgin olive oil
  • 1 tsp raw local honey
  • pinch of sea salt
  • 150 g 5 0z sesame
  • 15 g 1/2 oz organic baking powder
  • 1 tsp saffron
  • milk (or rice milk to taste (the amount depends on the type of flour used (most are full or, recently refined and more milk is needed))


  1. In a bowl, knead flour, sugar and baking powder. Add the oil, honey, saffron (dissolved in a little warm milk) and salt. Knead the ingredients until the consistency is very compact.
  2. Let the dough rest for 30 minutes. Obtained sticks length of about five centimeters, and cover the dough with sesame.
  3. Place the cookies on a baking sheet, lined with parchment paper.
    Cook in preheated oven at 200°C (400°F /gas 3) for about ten minutes. Subsequently lowered to 180° C (350° F / Gas 4) and cook for another 10-15 minutes.
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Category: Baking, Dolci
  • Method: Baking
  • Cuisine: Italian, Sicilian

Keywords: saffron recipes, sesame recipes, sicilian cooking, sicilian recipes, italian recipes, italian food, italian cookies, cookie recipes, biscotti recipes

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