- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- Sift together flour, sugar, baking powder, salt and cardamom in a large bowl. Cut shortening in with a pastry blender or knives until the size of small peas.
- Stir in eggs, lightly beaten, and lemon extract. Stir in milk on tablespoon at a time, mixing after each addition.
- Mix everything together thoroughly. Break dough off in small pieces and roll in the hands to rolls about 1-1/2 inches long. Flatten slightly and roll in sesame seeds.
- Place on cookie sheet 3/4 inch apart. Bake for 12-15 minutes or until lightly browned.
Per Serving: 88 calories; 4.6 10.3 1.5 6 38 Full nutrition
ReviewsRead all reviews 10
Interesting twist on the traditional biscotti di regina, my italian aunts were initially very suspicious of the cardamom and thought there was too much lemon extract but I guess it's a matter of...
My hubby and I love them, so I made a batch for him for Valentine's Day! They're good as is, but I used cream instead of milk this time and switched out half the shortening with butter. They are...
A superb cookie! Should be included in any selection of great traditional Italian cookie presentations. The cardamom,lemon sesame blend is wonderfully subtle.
Used lemon zest instead of extract, put in splash of vanilla. Make sure to cool before eating since the taste does change. Have to adjust the time/temp for non-stick surface but they were a gre...
I was looking for something to make for a "queen for a day" celebration for a co-worker. This recipe fit the bill. These cookies were very easy to make, once I was able to find Cardamom and a l...
I suggest making a couple as a test-run. My first batch got too browned and I turned the heat down to 350. The second batch came out perfect after 12 minutes. Also, I am not one for "cutting...
They taste just like the sesame seed cookies I buy at Italian bakeries. I followed the recipe as written and baked them for about 12 minutes. Next time, I will make them a little larger; I mad...