MAKE IT: (Pepperage Farm Milano inspired) Sandwich Cookies

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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


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.

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Add in the flour, mix to create a crumblely dough.

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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.

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Once the dough is formed, line baking sheets with parchment paper.

Roll a tsp size ball and place it on the parchment.

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Use the palm of you hand to gently flatten the ball.

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Repeat this with remaining dough, you should end up with 48 rounds. Remember you need an even amount for cookies.

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Bake in oven for 12-15 minutes until edges become golden and center is slightly golden in tint.

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Allow to cool for 30 minutes.

Flip half of the cookie rounds over.

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In a small bowl place butter and chocolate chips.

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Microwave for 30 seconds and stir.

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Continue to microwave in 30 second increments, stirring after each one until a smooth thick chocolate is formed.

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Spread 1/2-1 tsp into each of the over turned cookie rounds.

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Top with remain upright rounds.

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Gently push down to ensure sandwich will stick.

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Allow to set for 30 minutes in refrigerator before serving, enjoy!

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