Often enjoyed with a glass of Marsala, Reginelle are made with honey and saffron and crusted in sesame seeds.
Among the many culinary Sicilian specialties, these biscotti (cookies- biscuits) are a real institution not only in Palermo, the city where they were born, but in all Sicily. You can find them in bakeries, pastry shops and in the best supermarkets of the island. Usually, in bakeries, they are made 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.
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.
Ingredients
- 500 g Farro flour (or other unrefined flour)
- 150 g raw sugar
- 150 ml EVOO
- 1 tsp raw honey
- pinch of sea salt
- 150 g sesame
- 15 g organic baking powder
- 1 tsp saffron
- 50 ml Milk (or vegetable drink). The amount depends on the type of flour used)
©Veronica Lavenia-The Wolf Post
Method:
- In a bowl, knead flour, sugar and baking powder. Add the EVOO, honey, saffron (dissolved in a little warm milk) and salt. Knead the ingredients until the consistency is very compact;
- Let the dough rest for 30 minutes. Obtained sticks length of about five centimetres, and cover the dough with sesame;
- Place the cookies on a baking sheet, lined with parchment paper.
- Cook in a preheated oven at 200°C (400°F /gas 3) for about ten minutes. Subsequently lowered to 180° C (350° F / Gas 4) and cooked for another 10-15 minutes.
