Milano Cookies Recipe
Milano cookies are iconic sandwich cookies from the American brand Pepperidge Farm, made with two buttery, melt in your mouth biscuits with a delicious layer of chocolate ganache sandwiched between them.
Milano cookies are quite similar to Italian baci di dama cookies, particularly because of the almond flour, but they differ in shape and thickness. Their texture and flavor, however, are more reminiscent of bakery style sweet butter cookies.
How to Make Milano Cookies
First, room-temperature butter and powdered sugar are beaten until creamy. The egg and vanilla are then added. Finally, the dry ingredients are incorporated to form a soft dough.
Like vaniljekranse, Milano cookies are shaped using a piping bag. The dough is transferred to a piping bag and piped into thin strips onto a baking sheet lined with parchment paper. They are baked in a preheated oven until lightly golden and then left to cool completely.
Meanwhile, warm cream is combined with chocolate to make a smooth ganache. Once the ganache starts to cool and thicken, it is spread over the flat side of the cooled cookies. A second cookie is placed on top to create a sandwich.
Letting the cookies rest for a few hours allows the ganache to set and the flavors of the cookies and chocolate filling to blend beautifully.
Tips for Making Milano Cookies
Make sure the butter is at room temperature. This makes it easier to whip and results in a smoother dough.
Piping the cookies in similar sizes makes it easier to pair them up later.
They may look soft when they come out of the oven. They will crisp up as they cool, so be careful not to overbake them.
Don't spread the ganache while it is still very hot. Let it cool and thicken slightly to prevent it from spilling out of the cookies.
How to Store Milano Cookies
You can store Milano cookies in an airtight container at room temperature for 3 to 4 days. During particularly hot weather, however, it is better to keep them in the refrigerator. If you take them out of the fridge about 15 minutes before serving, both the cookies and the chocolate filling will reach their ideal texture.
What to Serve with Milano Cookies
Milano cookies pair especially well with filter coffee, espresso, latte, and cappuccino. They also make an elegant treat to serve with tea, especially if you prefer something lightly sweet.
Can I Use a Different Filling Instead of Ganache?
Yes. Hazelnut spread, chocolate spread, caramel sauce, or thick fruit preserves can also be used. However, the characteristic flavor of classic Milano cookies comes from the chocolate ganache filling.
Can Milano Cookies Be Frozen?
Yes. Filled cookies can be stored in an airtight container in the freezer for up to about 2 months. Simply thaw them in the refrigerator before serving, then let them come to room temperature.
Enjoy...
Ingredients
- 110 g butter, at room temperature,
- 1 egg,
- 1/2 cup powdered sugar,
- 1 cup all-purpose flour,
- 2 tablespoons cornstarch,
- A pinch of ground vanilla.
For the filling:
- 50 g heavy cream,
- 60 g dark chocolate.
Preparation
- Beat the butter and sugar until creamy,
- Add the vanilla and egg and beat until well combined,
- Gradually add the flour and cornstarch, beating until incorporated,
- Transfer the dough to a piping bag fitted with a plain round tip and pipe strips of your desired length onto a baking sheet lined with parchment paper,
- Bake in a preheated oven at 170°C (340°F) until the edges are lightly golden,
- As soon as the cookies come out of the oven, heat the cream for the filling. Add the chocolate and stir until melted and smooth,
- Once both the cookies and filling have cooled, pipe a thin layer of the filling onto the flat side of half of the cookies using a small round piping tip,
- Place the remaining cookies on top,
- Refrigerate until the chocolate filling has set.
Enjoy...