Reviewed: Feb. 17, 2008

Interesting twist on the traditional biscotti di regina, my italian aunts were initially very suspicious of the cardamom and thought there was too much lemon extract but I guess it's a matter of taste. Forming these cookies is fairly time consuming so to speed things along a bit I measure out a half cup of dough, gently roll/coax it to a cylinder approx half inch in diameter and cut off 1.5 inch lengths.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 12, 2006

Tasty and good with coffee. Mine split on the top, which I don't like the look of. So, maybe not ready for parties yet.

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Reviewed: Jun. 17, 2006

Used lemon zest instead of extract, put in splash of vanilla. Make sure to cool before eating since the taste does change. Have to adjust the time/temp for non-stick surface but they were a great father's day surprise for my husband who's got a thing for Reginas.

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Reviewer:

WOODSTCK

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

Living In: Whitestone, New York, USA

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Reviewed: Jan. 10, 2005

MMMMMmmmmmmmmmmmmmmmm.

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ROBINHAMMER

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Reviewed: Sep. 15, 2004

I was looking for something to make for a "queen for a day" celebration for a co-worker. This recipe fit the bill. These cookies were very easy to make, once I was able to find Cardamom and a large quantity of sesame seeds (check ethnic area of grocery store that carries East Indian cooking supplies). Great taste -- like a lemon cookie/biscuit combo. Received many compliments.

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DRQUINN

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Jun. 16, 2003

A superb cookie! Should be included in any selection of great traditional Italian cookie presentations. The cardamom,lemon sesame blend is wonderfully subtle.

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