Milano Cookies Recipe
Serves/Makes: 80 cookies
1 cup whole almonds (toasted and cooled)
3/4 cup sugar
3 tablespoons sugar (divided)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter (softened)
1 large egg
1/4 teaspoon almond extract
4 ounces semisweet chocolate or bittersweet chocolate, finely chopped
Directions:
Toast almonds: spread on baking sheet and insert in preheated 350F oven,
stirring frequently, for about 10 minutes or until nuts are lightly toasted to
pale golden brown. Process almonds in food processor with the 3 tbs of sugar
until almonds are finely ground. Set aside.
Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
Set aside. Cream butter with remaining 3/4 cups sugar until mixture is light in
colour and texture (at least 3 minutes). Beat egg and almond extract;then the
almond mixture into to butter mixture until just smooth.
On a low speed, beat in flour mixture until just smooth. Cover dough tightly in
plastic wrap. Refrigerate at least 2 hours (or until well chilled) or up to 5
days.
Position racks in oven to center and top third of oven and preheat to 350F. Line
2 large baking sheets with parchment paper or lightly butter them. Portion dough
into 80 pieces, about 1 tsp each. Roll into balls.
Place balls about 1 1/2 inches apart on baking sheets.
Do not crowd. It is likely that 3 sheets will be needed to bake all of the
cookies. Bake, switching the position of the sheets from top to bottom and front
to back after about 5-6 minutes. Cook another 5-6 minutes, or until lightly
browned all over. Let cookies cool on the sheets for about 3 minutes, then
transfer to cooling racks and cool completely. Melt chocolate (a double boiler
is recommended, but any method is fine). Spread about 1/2 tsp on the underside
of a cookie, then lightly sandwich between another cookie. Alternatively: a
parchment cone can be filled with melted chocolate and the chocolate can be
piped onto cookies before being sandwiched. Refrigerate cookies breifly to set
chocolate, but they can be stored in an airtight container at room temperature
for some time.
# *For a fancier cookie** Lightly brush each cookie with an egg glaze (beat 1
egg+1 tsp water) and top with a few sliced almonds before baking.
This recipe for Milano Cookies serves/makes 80 cookies.