Milan Cookies
Recipe from What's For Lunch, Honey?
Prep Time: 20 min
Inactive Prep Time: 0
min
Cook Time: 1 hr 0 min
Serves: about
3 dozen cookies
Ingredients
12 tablespoons (170grams/ 6 oz) unsalted butter, softened
2 1/2 cups
(312.5 grams/ 11.02 oz) powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2
tablespoons lemon extract
1 1/2 cups (187.5grams/ 6.61 oz) all purpose
flour
Cookie filling, recipe follows
Cookie filling:
1/2 cup heavy cream
8 ounces semisweet coffee
flavored chocolate, chopped
Optional:
3.5 ounces bittersweet chocolate
handful pistachios,
coarsely chopped
Method
- In a mixer with paddle attachment cream the butter and the sugar.
- Add the egg whites gradually and then mix in the vanilla and lemon extracts.
- Add the flour and mix until just well mixed.
- With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
- Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
- While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
- Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
- Set aside to cool (the mixture will thicken as it cools).
- Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
- Repeat with the remainder of the cookies.
- To coat the cookies melt the bittersweet chocolate in a bowl over a water bath. Once completely melted generously brush the cookies on both sides with the chocolate. Sprinkle with chopped pistachios and allow the chocolate to set and dry.