Regina (Queen's Biscuit)

Regina (Queen's Biscuit)

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"There used to be a commercial version of these years ago but once you have had them home-made there is no comparison. These are not too sweet but they are addicting."
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servings 88 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
  2. Sift together flour, sugar, baking powder, salt and cardamom in a large bowl. Cut shortening in with a pastry blender or knives until the size of small peas.
  3. Stir in eggs, lightly beaten, and lemon extract. Stir in milk on tablespoon at a time, mixing after each addition.
  4. Mix everything together thoroughly. Break dough off in small pieces and roll in the hands to rolls about 1-1/2 inches long. Flatten slightly and roll in sesame seeds.
  5. Place on cookie sheet 3/4 inch apart. Bake for 12-15 minutes or until lightly browned.



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...

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

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 gre...

My hubby and I love them, so I made a batch for him for Valentine's Day! They're good as is, but I used cream instead of milk this time and switched out half the shortening with butter. They are...

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 l...

I suggest making a couple as a test-run. My first batch got too browned and I turned the heat down to 350. The second batch came out perfect after 12 minutes. Also, I am not one for "cutting...


They taste just like the sesame seed cookies I buy at Italian bakeries. I followed the recipe as written and baked them for about 12 minutes. Next time, I will make them a little larger; I mad...

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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