Milano cookies are oval butter cookies with a layer of velvety chocolate ganache. They are light, relatively thin (they melt in the oven), crispy on top and delicious. Despite the name, Milano cookies originated in… the United States, where they are sold in a dozen flavours. I decided to add an orange zest to the cookies to make them taste even better when combined with the chocolate. They are easier to make than they look… and so yummy!
Yields: 30 cookies.
Ingredients for Milano cookies:
- 130 g butter
- 1 and 1/4 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 sugar in the bowl of a mixer and beat until light and fluffy. Add the egg, egg white and vanilla and beat until thoroughly combined. Add salt and plain flour and mix until combined.
Fill a pastry sleeve with a round tip with the batter. Line a flat baking tray with baking paper. Press out oblong cookies of approx. 6 – 7 cm in length onto the paper, leaving a gap of at least 5 cm between them – the cookies will spread in the oven.
Bake the Milano cookies at 175°C for about 10 minutes or until the sides are lightly browned. Remove from the oven, cool on the baking tray, then transfer to a cooling rack and cool completely. Sandwich with the chocolate ganache.
Ingredients for the chocolate ganache:
- 150 ml 30% or 36% whipping cream
- 150 g dark chocolate, chopped
Heat whipping cream to almost boiling point in a saucepan, then remove from the hob. Add the chopped chocolate and set aside for 2 minutes. After this time, stir until you have a smooth chocolate sauce.
Enjoy!
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