Milano cookies are delicate oval butter biscuits filled with a layer of velvety chocolate ganache. They are light, relatively thin (they spread in the oven), crisp on the outside and absolutely delicious. Despite the name, Milano cookies actually originated in the United States, where they are sold in many different flavours. I added a touch of orange zest to the dough to enhance the flavour and complement the chocolate. They’re easier to make than they look… and so yummy!
Makes 30 cookies.
Ingredients for Milano cookies:
- 130 g butter
- 1 ¼ cup icing sugar
- 1 large egg
- 1 egg white (40 g), from a large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups plain flour
- a pinch of salt
All ingredients should be at room temperature.
Place the butter and icing sugar in the bowl of a mixer and beat until light and fluffy. Add the egg, egg white and vanilla extract, and beat until fully combined. Add the salt and plain flour and mix until just combined.
Transfer the batter to a piping bag fitted with a round nozzle. Line a flat baking tray with baking paper. Pipe oblong cookies about 6–7 cm long onto the tray, leaving at least 5 cm between each one – they will spread as they bake.
Bake at 175°C for about 10 minutes, or until the edges are lightly golden. Remove from the oven and leave to cool on the tray, then transfer to a wire rack to cool completely. Sandwich the cookies with chocolate ganache.
Ingredients for the chocolate ganache:
- 150 ml whipping cream
- 150 g dark chocolate, chopped
Heat the whipping cream in a saucepan until almost boiling, then remove from the heat. Add the chopped chocolate and leave to stand for 2 minutes. Then stir until smooth and glossy.
Enjoy!
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