Small Batch

How to Make Milano Cookies at Home

by • April 22, 2014 40 Comments

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It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Carey Nershi of Reclaiming Provinicial is sharing a recipe for cookies that are as elegant and sophisticated as you are. 

I have eaten more Milano cookies in my lifetime than I care to admit (and Brussels, too). I'm sure I'm not the only one with a weakness for crisp, buttery cookies sandwiched around chocolate.

Several years ago, I set out to find a homemade version of the Milano. I first stumbled upon a recipe for airy cookies, made mostly from egg whites, sandwiched with chocolate ganache. They were very tasty in their own right, but not quite what I was craving. Then, Martha came to the rescue with a recipe that was more biscuit-like -- exactly the Milano I was looking for.

More: Recreate all of your other favorite cookies, starting with graham crackers and Fig Newtons.

These cookies take a little bit of time to put together, but they’re well worth the effort. And adding a little bit of orange zest in the last step makes them even better. This recipe yields a lot of cookies, but any extras will keep well in an airtight container in the freezer.

Homemade Milano Cookies

Very lightly adapted from Martha Stewart

Makes approximately 3 1/2 dozen

2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 whole eggs
1 egg white
2 teaspoons vanilla extract
8 ounces dark chocolate, chopped
Zest of one orange (optional)

Preheat oven to 325° F and line two baking sheets with parchment paper or Silpat mats. Combine the flour and the salt and set aside.

Cream the butter and sugar together in a large bowl. Add in the whole eggs and the egg white, then the vanilla, and continue to beat on high until the mixture is light and fluffy. Lower the speed and gradually beat in the flour mixture until just incorporated.

Transfer the batter to a plastic bag with a 1/2-inch hole snipped in one corner. Pipe the batter into 2 inch-long strips. Bake for 13 to 15 minutes, or until the edges of the cookies have just begun to brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to cooling racks and allow to cool completely.

Arrange cookie halves in pairs of similar shape and size. Melt the chocolate in a double boiler (or a fake double boiler) until smooth, then remove from the heat and let cool for 10 minutes.

Spoon the chocolate onto one cookie half, and sprinkle on a pinch of orange zest. Gently press the other half on top until the chocolate just reaches the edges. Repeat with the remaining cookies and let the sandwiches sit until the chocolate has set.

Any extra cookies will keep well in an airtight container in the freezer.

See the full recipe (and save and print it) here. 

Photos by Carey Nershi

Topics: Cookies

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Comments (40)

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6 months ago Noelle Sadie Poe

I'm confused. "Extra" cookies? What is an "extra" cookie?

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8 months ago LittleFrier

Where can you find that groovy scale?

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about 1 year ago Gourmel

I have a ridiculous question: I accidentally combined the flour and sugar instead of flour and salt. Can I continue or is it imperative that sugar gets creamed with the butter from the start (i.e. I have to throw out all this flour and sugar)?

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about 1 year ago Carey Nershi

I think they should still turn out alright, Melanie — no need to start from scratch. Let me know how it goes! :)

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about 1 year ago Paulaob

I made these today and they came out very good, although I may have overbeat the dough because the cookie part seemed a little dense. Have you ever tried adding another egg white to make cookies a little crispier? It took me a few batches to get the hang of piping these, but then it was easy. The flavor was wonderful with the chocolate and orange. Thanks.

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about 1 year ago Carey Nershi

Sorry for the delayed response on this! If I happen to pipe out thicker portions of the dough, I do find that the cookies are slightly more dense than I like. I haven't tried adding an additional egg white. If you give it a go, let me know how it works out. (Also, re: the question below: it should be 3.5 doz assembled cookies.) :)

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about 1 year ago Paulaob

Does this make 3 1/2 dz. cookies after they have been assembled or before? Thanks.

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about 1 year ago Patricia Bryan

I haven't tried these yet but there is no mention on the best way to split the cookies. I can imagine it might be a little tricky as they look rather fragile. Any suggestions from anyone who's made them?

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about 1 year ago Judith Roud

You don't split them. You use two cookies. In this recipe, each one as baked is consideed a half of a sandwich cookie.

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about 1 year ago Genevieve Brennan

Think this dough is freezeable? Seems like you might lose some of the texture, but I'd love to be able to prep the dough ahead of time.

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about 1 year ago Carey Nershi

Although I haven't tried it myself, I think the dough should stand up to freezing.

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about 1 year ago Amandalovesveggies

Thinking about doing "flax eggs" for a replacement for the eggs. But any ideas for a replacement for the egg white? Maybe I'll just do 3 flax eggs?

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about 1 year ago Carey Nershi

I think 3 flax eggs would probably work just fine. If you give it a try, let me know how they turn out!

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about 1 year ago A Brown Table

OMG, these are amazing, I've never considered making them at home, until now! Thanks for sharing this, Carey :)

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about 1 year ago Carey Nershi

Thanks, Nik! :)

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about 1 year ago Lan | MoreStomach

gawd, you must've been hawking the oven to make sure these babies don't burn, they are such perfection!

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about 1 year ago Carey Nershi

Omg, YUP. What I wouldn't give for an oven with a light and a window...

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about 1 year ago skb

I LOVE that little blue and white bowl. Any idea where it's from? (Does it come with the cookies??)

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about 1 year ago Carey Nershi

Hehe! Isn't it gorgeous? It's from Art & Manufacture (https://www.etsy.com/shop...). I bought it along with the plate holding the butter and eggs in the mise en place shot, and a million other things because I have no self control when it comes to pretty dishes...

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about 1 year ago skb

Oh, you delightful human being...thank you, Carey!! You clearly have GREAT taste in every sense!
Sarah

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about 1 year ago cynthia | two red bowls

YES yes yes!!! How are these so perfect?!

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about 1 year ago Carey Nershi

Thanks, Cynthia!! Aren't they the cutest? :)

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about 1 year ago Beth100

Have had an ongoing love affair with Milano cookies since childhood! Did you try these with the mint glaze too, and just preferred them without?

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about 1 year ago Carey Nershi

I have yet to try them with the mint glaze (I was always partial to plain or orange), but I'm sure it's delicious!

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about 1 year ago ginam

Yummy! Plus no palm oil (shudder). Thanks!

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about 1 year ago Carey Nershi

Yes yes. No shudder-worthy ingredients here. :)

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about 1 year ago Sophia Henkel

OH, not another cookie recipe.... Thank you so much!

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about 1 year ago Carey Nershi

Oh YES. ;)

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

YUM!!!!!! I cannot wait to make these.

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about 1 year ago Carey Nershi

Thanks, Emily! They are so tasty. :)

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about 1 year ago lisina

eeeeek!!!! thank you for posting this!

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about 1 year ago Carey Nershi

You are so welcome. ;)

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about 1 year ago Cindy A. P.

Must make!

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about 1 year ago Carey Nershi

Yes!!

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about 1 year ago molly yeh

THESE ARE PERFECTION

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about 1 year ago Carey Nershi

:D Perfectly dangerous too. Empire waist dresses until my pants fit again.

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about 1 year ago Michelle@HummingbirdHigh

Love!

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about 1 year ago Carey Nershi

Thanks, Michelle!