These authentic Italian sesame cookies are golden, nutty, and perfectly crisp—just like the ones from your favorite Italian bakery! Lightly sweet and covered in toasted sesame seeds, they pair perfectly with espresso or tea. Easy to make, gluten-free friendly, and ideal for sharing!
What are Sesame Cookies?
Sesame cookies—also known as Biscotti Regina—are traditional Italian cookies that are lightly sweet, buttery, and covered in toasty sesame seeds. They’re golden on the outside, soft and tender inside, and have this amazing nutty crunch that makes them so unique.
The first time I tried one was when my husband’s Italian family served them during the holidays, and I was instantly hooked! They reminded me of a semi-sweet and buttery shortbread, but with that extra layer of flavor from the sesame seeds. These cookies are perfect with a cup of coffee or espresso, and now they’ve become a favorite in our home, too.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula or spoon
- Baking sheet
- Parchment paper
- Pastry cutter or knife
Ingredients
Sesame Cookie Dough:
- ½ cup melted butter (regular or plant-based)
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Generous pinch of salt
- 2 tablespoon milk (regular or plant-based)
- 2 cups all-purpose flour (regular or gluten-free)
- ½ cup almond flour
- ¾ cup sesame seeds (for coating)
Instructions
Step 1: Prep and Preheat
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Step 2: Make the Dough
In a large bowl, whisk the eggs with melted butter and cane sugar until smooth. Add vanilla, baking powder, salt, and milk. Mix well. Add all-purpose flour and almond flour and stir until a thick cookie dough forms. Cover and chill the dough in the fridge for 20 minutes.
Step 3: Shape and Cut Cookies
Once chilled, roll the dough into a large ball. Divide into 4 parts. Roll each part into a log about 1 inch thick. Slice each log crosswise into 1.5-inch pieces to create about 40–45 cookies.
Step 4: Coat with Sesame Seeds
Pour sesame seeds into a bowl. Roll each cookie in sesame seeds until fully coated, then place on the baking sheet about ½ inch apart.
Step 5: Bake
Bake for 12–14 minutes until cookies are fully baked through but not yet golden on the bottom. Let them cool completely.
Frequently Asked Questions
Yes! We recommend using a gluten-free all purpose flour such as King Arthur Measure for Measure.
You can store these for up to 2 weeks in an airtight container. Just make sure they're completely cool before storing.
Yes! We highly recommend you try our Authentic Italian Almond Biscotti Recipe!
Authentic Italian Sesame Cookies Recipe
Ingredients
Sesame Cookie Ingredients
- ½ cup melted butter regular or plant-based will work
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- generous pinch of salt
- 2 tablespoon milk regular or plant-based
- 2 cups regular or gluten-free all purpose flour
- ½ cup almond flour
- ¾ cup sesame seeds
Instructions
Sesame Cookies Recipe
- Preheat the oven to 325. Line a baking sheet with parchment paper.
- In a large mix, crack two eggs and then whisk with melted butter and sugar. Add the vanilla, baking powder, salt, and milk. Whisk. Finally, add the all purpose flour and almond flour. Mix until a thick cookie dough is formed. Cover the bowl and place it in the fridge for 20 minutes to chill.
- Once the dough has chilled, roll it into a ball using your hands and then use a knife or pastry cutter to slice it into quarters. Roll each piece of dough into a log shape that is about 1-inch in diameter. Use a knife or pastry cutter to cut the log crossways in 1 ½ inch thick cookies. You will likely end up with about 40 cookies.
- Pour your sesame seeds into a bowl and then begin to toss each cookie, one by one, in the seeds until they're completely coated. Then, place them on your baking sheet with about ½ inch distance from each other.
- Bake in the oven for 12-14 minutes or until they're completely baked through the center but haven't quite turned golden on the bottom.
- Let them cool completely and then store them for up to 2 weeks in an airtight container. Enjoy with coffee, tea, or espresso.
Paul Basilone says
Some of my favorite cookies!