Italian Sesame Cookies
My crisp Italian Sesame Cookies are flavored with aromatic vanilla extract and orange zest. I know you’ll love these cookies because they are so much easier to make than you might think.
So stop what you’re doing and follow my step-by-step instructions to make my delicious Italian Sesame Cookies instead – you won’t regret it!
These sesame seed cookies are wonderfully fragrant, crunchy and crumbly. Just like my Savoiardi or Italian Wedding Cookies or my Amaretti Cookies they are the perfect simple cookie to have in the house for snacking or serving to unexpected guests. I love that just a hint of orange zest and a shower of nutty sesame seeds, turns this simple cookie into a seriously moorish treat.
This recipe for traditional Italian Sesame Cookies originates from the area of Palermo in Sicily. In Italy, these Sicilian sesame seed cookies are also known as Biscotti Reginelle, which translates to ‘Queen’s Cookies’. So in other words these simple sesame seed cookies are good enough for royalty.
I know you’ll love these Italian Sesame Cookies dunked in your tea, coffee, hot chocolate or warm milk. Or if you want to live a little more like an Italian, these sesame seed cookies are perfect when dipped in a glass of sweet wine or marsala at the end of a meal. Along with my Gingerbread Cookies without Molasses, I also love gifting these around the holiday season because the orange zest is so festive!
However you enjoy these Italian Sesame Cookies, I’m sure you won’t be able to stop baking them. There’s something very addictive about their nutty, crunchy texture – you simply can’t say no!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Butter – I recommend using unsalted butter for this recipe. You could use salted butter if that’s all you have but just be sure to remove the pinch of salt.
- Sugar – Superfine or caster sugar is best for this recipe.
- Orange zest – This adds a lovely aromatic flavor to these Italian Sesame Cookies. Be careful not to grate the bitter white pith of the orange when you are zesting.
- Vanilla extract – I always recommend vanilla extract because it is so easy to use and is a natural vanilla product. Please avoid using vanilla essence as it is a synthetic alternative.
- Egg – Free range, large eggs are my preference here.
- All purpose flour – Regular plain flour with no rising agents is best.
- Baking powder – Only a small amount of rising agent is required for these sesame seed cookies.
- Salt – A pinch of salt brings out the subtle flavors of orange zest and sugar.
- Sesame seeds – The coating of sesame seeds adds a delicious nutty crunch to these traditional Italian cookies.
Instructions
Preheat the oven to 350ºF/180ºC and line two large baking sheets with parchment paper.
- In a stand mixer, beat unsalted butter, superfine sugar, vanilla extract and orange zest until light and creamy. Add the egg and beat until incorporated.
- Add the all purpose flour, baking powder and salt in a large bowl. Add half of the flour mixture and mix, before adding the remainder of the flour and mixing until the dough comes together.
- The dough will be soft. Scrape it out onto a sheet of plastic wrap. Wrap well and refrigerate for at least 30 minutes.
- Once chilled, cut the dough into four even pieces. Then roll each piece into a log about 8 inches (20cm) long. Cut the log into eight even pieces. Gently roll each piece between the palms of hands to very slightly elongate the ends. Coat each piece completely in sesame seeds and arrange on the baking sheet.
Bake for 20-25 minutes turning the baking sheets once to allow for even baking.
Hint: Have ingredients at room temperature for perfect blending!
Substitutions
- Lemon zest or lemon or orange extract instead of orange zest.
- Include half a teaspoon of cinnamon.
- Traditionally these cookies were made with lard, so lard can be substituted for butter.
Variations
- For an extra toasty and nutty flavor, used toasted sesame seeds before coating the cookies.
- If you’d like to try some different flavors in these Italian Sesame Cookies, try using anise extract or ground anise or powdered saffron instead of the orange zest.
Storage
These Italian Sesame Cookies store well in an airtight container for up to two weeks. If you want to keep them for longer, transfer the container into the freezer. When you’re ready to eat them, remove from the freezer and refresh them in the oven on a low temperature.
Top tips
These Italian Sesame Cookies work best with room temperature ingredients. So be sure to take your butter and eggs out of the refrigerator ahead of time.
The dough for these traditional Italian cookies is wonderfully soft and buttery. But it is important to refrigerate the dough for at least 30 minutes so that you can shape the cookies easily. You can even leave the dough in the refrigerator for up to 24 hours – perfect for when you’re short on time!
Don’t panic if the sesame seeds aren’t sticking. Just dampen the shaped dough with a little bit of water and try dipping them into the sesame seeds again.
FAQ
Yes! There are two ways you can freeze these sesame seed cookies. Once the Italian sesame cookies have been baked and completely cooled, arrange them in an airtight container with parchment paper to divide the layers and pop into the freezer for up to 1 month. When you are ready to eat them, remove them from the freezer and allow them to defrost in their container. I like to refresh mine in the oven on a very low temperature.
You can also freeze the dough for up to 1 month before shaping and baking. Just be sure to wrap it well in plastic wrap and cover aluminum foil to prevent freezer burn. When you’re ready to use it, remove from the freezer and defrost it overnight in the refrigerator.
In Sicily, where these delicious Italian Sesame Cookies come from, they can be called Biscotti Reginelle, Biscotti Regina, Viscotta cu Ciminu (Sicilian dialect) or Biscotti al Sesamo.
82 calories.
Italian a singular cookie is ‘biscotto’ and the plural are referred to as ‘biscotti’. Biscotti (or cookies) are a huge part of the Italian diet and are often quite crunchy and crispy. This makes them perfect for breakfast, when dipped in coffee or warm milk.
Serving Suggestions
You must try these Italian Sesame Cookies dunked in my Italian Hot Chocolate for a decadent treat!
Italian Sesame Cookies Recipe
Ingredients
- 4 ounces unsalted butter softened but not melted (1 stick/120 grams)
- ½ cup superfine white sugar
- grated zest of one orange
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2 cups plain all purpose flour
- ¾ teaspoon baking powder
- Pinch salt
- ½ cup sesame seeds
Instructions
- Preheat the oven to 350ºF/180ºC. Line two large cookie sheets with parchment paper.
- In a stand mixer, beat unsalted butter, superfine sugar, vanilla extract and orange zest until light and creamy. Scrape the edges and bottom of the bowl then beat again until all is combined and creamy.
- Add the egg. Beat until incorporated scraping the bowl when it’s necessary.
- Stir together the all purpose flour, baking powder and salt.
- With the mixer on slow speed, add half of the flour mixture and mix until just combined.
- Scrape the bottom of the bowl to make sure all the flour in being incorporated then mix in the remaining flour. Check the bottom of the bowl to ensure all the flour is mixed in.
- The dough will be soft. Scrape it out onto a sheet of plastic wrap. Wrap well and refrigerate for at least 30 minutes.
- After chilling, cut the dough into four even pieces. Then roll each piece into a log about 8 inches (20cm) long. Cut the log into eight even pieces. Gently roll each piece between the palms of hands to very slightly elongate the ends. Coat each piece completely in sesame seeds.
- Arrange on prepared cookie sheets leaving room for slight spreading.
- Bake for 20-25 minutes turning the baking sheets once to allow for even baking. The cookies should have puff up slightly, have cracks on top and be golden brown.
- Remove to a rack to cool completely.
- Store in an airtight container for 2 weeks but possibly longer.
Notes
- Use room temperature ingredients.
- Chill the dough for at least 30 minutes.
- Dampen the shaped cookies with a little bit of water then roll in sesame seeds to ensure a good coating.
- Keep in mind that ovens vary meaning that cooking time may be more or less.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
My mother, now passed, used to make these with cumin. I once ate a whole tin unable to stop. Thank you for bringing back this memory. I will try to make them according to your recipe then tweak the recipe and try to duplicates Mums version.
I’m so glad my recipe brought back such a special memory for you. It sounds like your mum’s version was absolutely delicious! I love that you’re going to put your own twist on it and make it just like she did. I hope it turns out just as tasty as you remember, and thank you so much for sharing that beautiful memory with me. Happy cooking!
The flavor was delicious, but my dough was dry and crumbly. Not sure what I did wrong
It sounds like the measurements might have been a bit off, Sandy—this can happen to anyone! One common issue is how the flour is measured. For best results, give the flour a stir to lighten it up, then gently spoon it into the measuring cup without packing it down. Level it off with a knife. It makes a big difference!
Just took them out of the oven. They look beautiful. Can’t wait to taste!
I’m so glad that you loved this wonderful recipe, Robin!
I wasn’t sure what to expect with these, I had never had anything like them before. I love them, love the texture, crisp but not hard. I love the subtle orange flavor and of course the sesame seeds are wonderful. I’ll be making these often.
I’m super thrilled that you loved them! Thank you for letting me know, Diane.
these are the best cookies,even better than most italian bakeries. I hope everyone takes the time to make them,Delicious.
Thank you for taking the time to let me and all our readers know how much you loved these cookies, Antoinette. They are quite delicious, aren’t they?
I am a soft-and-chewy cookie kinda guy. What changes would you suggest to make these a bit less hard? I would really like to try out the recipe, but…
Having said that, I’ve been making my nonna’s contucci recipe for over 30 years, and loving them. Go figure!
This cookie recipe is meant to be crispy so I’ve never attempted to make these any other way. Changing the recipe to make it soft and chewy would change the whole cookie. But if you want to experiment and happy with whatever changes come about, you could try one of two things. Reduce the baking time (this would take some testing to get it just how you like it). OR you could try adding 1 or 2 tablespoons of milk to the dough. No guarantees. Just a suggestion.
I make 128 cookies with gluten free flour; omit orange zest; and split 1/2 vanilla and 1/2 almond extracts. Rolled in toasted sesame. My family cannot get enough! Grazie!!
Amy, I love to hear that your family can’t stop eating these sesame cookies! How’d you get so many? Is that one batch?
These cookie are wonderful! I doubted mine would come out looking like the photos but they did, cracks and all! I froze them baked and defrosted them, and they were perfectly delicious, scented with orange.
If you’re a fan of not-too-sweet, crunchy cookies that look and taste like they came from an Italian bakery, do give these a try!
I have a question: Is it possible to double the recipe?
Thanks!
Oh, I’m thrilled that you loved these, Barbara! I don’t usually double this recipe but I can’t see why it wouldn’t work. Good ahead and double it.
I’m giving 3 stars since they taste pretty good. They’re hard as – well, not as rocks, but too hard to give away. They’re also didn’t rise, or very little. I followed the recipe. The baking powder was not old (it’s well before the exp date). Any suggestions?
Hardness and lack of rising will occur when there is too much flour added. These cookies should be crunchy but tender when made correctly. You have inadvertently added too much flour. I can’t tell how that happened without being in the kitchen with you.
I remember these cookies when I was a child. Your recipe is so easy to make. They’re so good! I’m addicted. Thank you for sharing all your recipes!
Thank you for you lovely comment, Diane. I’m so glad it bought back childhood memories.
Are they supposed to be hard like a biscotti cookie? They have fantastic favor. I loved them with my coffee but kept wondering if they were supposed to be soft.
Yes, they are suppose to be hard and crunchy.
Loved these. The fragrance was amazing! My only issue was that they didn’t crack. Any thoughts on that?
I’m so glad you enjoyed these, Nancy. I think possibly a little too much flour. Did you use regular wheaten all purpose flour? Did you weigh the flour or use measuring cups? If you use measuring cups, stir the flour to loosen then spoon into the cups without packing it in. If the climate you live in is dry, this could cause the flour to be more dry and therefore absorb extra moisture causing this problem. I hope that helps.
Just tried this recipe. DELICIOUS. They were perfect. Easy to follow recipe
I’m super thrilled that you loved these, Linda! These are one of my fav cookies and I’ll be making a batch today for Christmas.
These are delicious! I love the bright orange flavor from the zest. The only thing I did differently is something I remember my Mom doing, dipping them in milk before coating them in the sesame seeds to help them adhere. My Mom’s recipe used Crisco so I’ve never made them since she’s been gone but I love these, so thank you!
Thank you for your lovely comment, Gloria. Definitely dipping the cookies in milk is a good idea if you find the seeds not sticking. It’s these little things that we remember our mothers doing that brings all those memories flooding back. Beautiful memories.
My Italian grandma made these and I’ve wanted to make them for years. Very nice recipe, I am wondering if just a little less sugar would work
Yes, you could reduce the sugar a little. Maybe a 1/3 of a cup instead of 1/2 cup. The texture may be compromised a bit but if you don’t mind, it’ll still work.
These are so cute they look like miniature breads. They are light and crispy and not sweet though I cut the sugar to a little less than half cup. Sesame and the perfume of orange is a winner! Perfect snack or w coffee or tea. Nicely done! Thank u!
I’m thrilled that you loved these, Annie. Yes, they’re not sweet but just sweet enough.
Delicious. Easy to make. Orange zest and vanilla sing in this biscotti sesame.
Thank you for the feedback, Linda! I’m thrilled that you love the flavors.