A taste of tradition: the history and charm of Italian sesame cookies
By Leslie Rohland
Contributor
The Italian sesame cookie, known as biscotti regina or “queen’s cookies,” is a little bite of history wrapped in golden sesame seeds. Believed to have originated in Sicily, these cookies are a testament to the island’s rich and layered culinary influences. During the Arab rule of Sicily in the 9th and 10th centuries, sesame seeds were introduced to the region, quickly finding their way into both sweet and savory dishes. The cookies themselves represent the Italian talent for transforming humble, everyday ingredients into something timeless and special.
In Italy, sesame cookies have long been a symbol of celebration and hospitality. They’re staples at weddings, holidays, and family gatherings, their nutty aroma filling kitchens as a sign that something wonderful is about to happen. The sesame seeds, toasted to perfection as they bake, bring a warm and earthy flavor to the lightly sweet cookie, making them the perfect companion to a cup of strong espresso or tea.
As Italian immigrants made their way to America, they carried these beloved cookies with them, weaving them into the fabric of Italian-American cuisine. For many, biting into a sesame cookie brings a flood of memories—of bustling kitchens, family stories, and a connection to generations past.
Today, the sesame cookie continues to charm bakers and eaters alike with its simplicity and elegance. Whether you’re preserving a family tradition or just discovering this classic treat, the act of baking and sharing sesame cookies feels like passing on a piece of history.
Leslie Rohland, owner of Bluffton Pasta Shoppe, brings her own touch to this timeless classic with the following recipe. Whether you’re baking them for a festive gathering or an everyday indulgence, these cookies are sure to add a dash of Italian flair to your table.
Italian Sesame Cookies by Leslie Rohland
Ingredients
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup sesame seeds
Instructions
1. Preheat your oven to 350°F and prepare baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture, alternating with milk, until a soft, pliable dough forms.
4. Pinch off small pieces of dough and roll them into 1-inch logs. Lightly moisten each log with milk, then roll it in sesame seeds until fully coated.
5. Place the cookies on the prepared baking sheets, spacing them about an inch apart. Bake for 15–18 minutes, or until the cookies are lightly golden. Transfer to a wire rack to cool.
Tip: These cookies store beautifully in an airtight container, making them a wonderful gift or a delightful snack to have on hand.
Every batch of sesame cookies tells a story—one of tradition, resilience, and the joy of simple, delicious flavors. So, gather your ingredients, warm up your oven, and let this classic recipe bring a little bit of Italy into your home.
Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.
