STRAZZANTI - Reginelle Biscotti
Your step by step video to accompany our Reginelle Biscotti recipe – The Queen Biscuit (Reginelle meaning Queen!)
Ingredients:
Makes roughly 30 Biscuits
~ 250g OO flour or plain flour
~ 80g Caster sugar
~ Pinch of salt (1g)
~ 80g Cold butter cubed
~ 1g Vanilla powder aroma or vanilla extract (see Tip 1*)
~ 1 Whole egg
~ 20ml Milk
~ 200g Sesame Seeds
~ Baking Paper
Method:
1) In a bowl add in your flour, sugar, salt and butter; using your fingertips start to rub the butter into the dry mix creating a breadcrumb like mixture (similar method to when making a crumble). If using a vanilla powder add this into the flour and sugar mix at this stage.
2) In a separate bowl crack your egg and add in your milk whisking both together well, if using liquid vanilla extract add this into the egg mixture at this stage.
3) Take your dry ingredients and make a well in the centre of the bowl and pour in your liquid mix. Using a fork start to combine the 2 mixtures and then move in with your hands working the dough (pasta frolla) until it all starts to come together.
4) Remove the dough/frolla from the bowl and place on a work surface and using the back of your hand, the palm part, start to push the dough against the work surface (see our video guide). This is a classic technique I learnt at culinary school, this technique allows you to make sure the butter has been fully incorporated into the dough with no butter clumps creating a smooth dough and helping create an even bake.
5) Now shape your dough into a log, cover in baking paper and place in the fridge for 20 minutes.
6) Whilst your dough rests in the fridge, pre-heat your oven to 170 degrees c.
7) Remove your chilled dough and on a work surface cut into 4 pieces. Take one piece and start to mould it in your hands to become more pliable, this will help you shape the dough and help the sesame seeds stick.
8) Place 50g of your sesame seeds on to the work surface and start to roll your piece of dough into the sesame seeds shaping it into a long piece roughly 1 cm thick (see video link).
9) Cut your now well-coated sesame seed log into 8 pieces and place each biscuit on a baking tray lined with baking paper. Make sure to leave 1 cm gaps between each biscuit.
10) Repeat the process for the rest of the dough and bake on the middle shelf for 15-25 minutes, see Tip 2*.
11) Let the Reginelle cool down, store in an airtight container for 7 days and serve with coffee or Passito wine!
Tip 1* The Vanillina – Aroma per dolci is a classic vanilla flavouring used in Italian baking, I remember my Grandma Forte from Naples always adding this into her cakes. I hadn’t seen it for years until 12 years ago when I went to Naples with Grandad and my cousin made a cake with it inside, the Nostalgia!! That scent, perfume was just like being back in Grandmas kitchen, so I tend to use this which you can buy online or from any good Italian deli; equally Vanilla extract will also do the trick! .
Tip 2* The cooking time depends on your oven for instance mine is fan assisted but gets very hot! So I have to slightly lower the temperature to 160 degrees and cook for 25 minutes. The best way to check if the Reginelle are cooked is to take a biscuit, break in half and test the centre, if there is a doughy scent like raw flour mix then place back in the oven. I would suggest cooking for 17 minutes and then check and if needed use the full 25 minutes. Once cooled the biscuits harden up and become lovely and crunchy!
Buon Appetito!
Emilia, Sofia & Nina
BISCOTTI REGINA o REGINELLE PALERMITANE - biscotti da inzuppo
I biscotti regina o reginelle palermitane, sono un tipico dolce secco italiano, originario della Sicilia. Le reginelle si presentano in forma rotonda o leggermente allungata con una superficie croccante e dorata, caratterizzati dalla presenza di semi di sesamo sulla superficie. La consistenza croccante dei biscotti regina si ottiene grazie alla presenza dello strutto. Solitamente i biscotti Regina sono serviti come snack oppure, essendo considerati anche come biscotti da inzuppo, vengono serviti da accompagnamento a bevande calde come il te, latte o caffè. Le reginelle palermitane, essendo un dolce tipico della tradizione italiana, spesso si trovano anche in pasticcerie e negozi di dolci di tutta Italia o quasi.
Ingredienti
- 260g farina 00
- 80g strutto
- 80g zucchero
- 3g ammoniaca per dolci
- 1 uovo
- 25g latte
- 1 bustina di vanillina
- Un pizzico di sale
- Sesamo q.b
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Musica utilizzata nei miei video:
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#prontoeservito #biscottiregina #reginellepalermitane
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Full recipe here:
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Astazi va prezint prajitura Regina Zapezii, o prajitura delicata si extraordinar de delicioasa cu blat alb din albusuri, mousse de ciocolata alba si budinca de vanilie.
Poftaa buna!
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Buon appetito!
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Today I present to you the Snow Queen cake, a delicate and extraordinarily delicious cake with a white egg white top, white chocolate mousse and vanilla pudding.
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Former Royal Chef Revisits Prince William's 'Chocolate Biscuit' Grooms Cake for the 10th Anniversary
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Here's the recipe..
Chocolate Biscuit Cake
4 ounces dark chocolate.(for the cake)
4 ounces granulated sugar.
4 ounces unsalted butter. (softened)
8 ounces Rich tea biscuits.
½ teaspoon butter for greasing.
8 ounces dark chocolate (for coating) 1 ounce chocolate (for decoration)
Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper. Break each of the biscuits into almond size pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture starts to lighten. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. Chill the cake in the refrigerator for at least three hours. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate. Slide the ring off the cake and turn it upside down onto a cake wire. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. Allow the chocolate to set at room temperature. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake. Makes 1 6 inch round cake – 8 portions.
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