I whirled through the kitchen only stopping briefly to puncture a treat for taste testing or sneak a bit of batter. It was only half way through my self-proclaimed “bake day” that I decided “what the heck, I’m gonna make some Milanos too.” I had gawked a stunning picture of some homemade orange scented ones earlier in the week and vowed to reproduce them at my earliest convenience. Apparently, that time was three days later while making 4-5 other batches of treats respectively. I didn’t care, I would stay in the kitchen all day getting creative with excess cookie dough and munching corner and scrap pieces of the finished products. As a piped cookie, these Milanos were surprisingly easy to make although the outcome was not nearly identical to the store-bought sibling. Where a traditional Milano is slightly crispy with a bit of a snap to it, these were cake-like and airy. I’ll venture to say the dense chocolate ganache in my version was better than the original simply because I incorporated more of it. More chocolate is always better. For a finishing touch, I placed the oblong cookies in elegant white cupcake wrappers to mimic the real dividers. I might try to go for more of a snap next time, but these Milanos surely did not disappoint.
Adapted From: Use Real Butter
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour
1/2 cup cake flour
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup powdered sugar, sifted
2 large egg whites
2 tsps vanilla extract
1/4 cup milk
1/4 cup heavy cream
6 ounces semi-sweet or milk chocolate, chopped
-Preheat oven to 350°F.
-Sift the flours, baking powder, and salt together in a bowl and set aside.
-Place the butter and powdered sugar in another bowl and beat until smooth and creamy.
-Beat in the egg whites for about a minute until light. Add the vanilla and milk.
-Pour the sifted flour mixture into the butter mixture and beat until just combined.
-Line two baking sheets with parchment paper. Put the cookie dough into a pastry bag fitted with a circle tip and refrigerate for 5 minutes.
-Pipe 1/2-inch by 2-inch ovals onto the parchment, giving yourself at least an inch between each oval as the cookies will spread and rise in the oven.
-Bake 8-12 minutes (I found mine baked at 9) or until just golden at the edges.
-Remove the cookies to a cooling rack and try to match your cookies into pairs of similar size
To make the chocolate ganache: heat the cream in a small saucepan over medium flame until it just starts to steam. Remove from heat and whisk the chocolate into the hot cream until smooth.
Assembly: Spread the filling (use your judgement on how much) on the flat side of one cookie and then sandwich the chocolate with the flat side of another cookie. Repeat until done.