Milano cookies are a family favorite in my household. I recently went on the homemade everything kick when I decided to make these. I have made them both without almond flour and with almond flour, the taste is similar either way. If you want 100% Milano cookies shape the rounds into ovals before baking.
Full time: 1 1/2 hours
Makes 24 cookies
You will need:
1 or 2 eggs
1 1/2 cup flour
1/2 cup almond flour, or use 1/2 cup flour and 1/4 tsp almond extract
1 cup butter, softened
3/4 cup light brown sugar
2 tsp vanilla extract
Filling:
1 cup semisweet chocolate chips
1 tbsp butter
Let us begin:
Pre heat oven to 325 degrees.
In a large bowl, cream together vanilla, butter, and sugar.
Add in the flour, mix to create a crumblely dough.
Add 1 egg, work gently with hand to form a soft dough.
If it forms a ball and doesn’t crumble, don’t add second egg. If it still crumbled apart add in egg.
Work gently to form a soft dough. *most of the you will need the second egg.
Once the dough is formed, line baking sheets with parchment paper.
Roll a tsp size ball and place it on the parchment.
Use the palm of you hand to gently flatten the ball.
Repeat this with remaining dough, you should end up with 48 rounds. Remember you need an even amount for cookies.
Bake in oven for 12-15 minutes until edges become golden and center is slightly golden in tint.
Allow to cool for 30 minutes.
Flip half of the cookie rounds over.
In a small bowl place butter and chocolate chips.
Microwave for 30 seconds and stir.
Continue to microwave in 30 second increments, stirring after each one until a smooth thick chocolate is formed.
Spread 1/2-1 tsp into each of the over turned cookie rounds.
Top with remain upright rounds.
Gently push down to ensure sandwich will stick.
Allow to set for 30 minutes in refrigerator before serving, enjoy!
