Milano Cookies Copycat
submitted by rcoen 
1 cup  whole almonds (toasted and cooled)
3/4 cup  sugar
3 Tbsp  sugar (divided)
3/4 cup  all-purpose flour
1 tsp  baking powder
1/8 tsp  salt
1/2 cup  butter (softened)
1 large  egg
1/4 tsp  almond extract
4 oz.  semisweet chocolate or bittersweet chocolate, finely chopped
toast almonds- spread on baking sheet and insert in preheated 350*f 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 350*f. line 2 large baking sheets with parchment 
paper or lightly butter them. portion dough into 80 pieces, about 1 tsp 
each. roll into balls. 
(i have heard that you can put two bits of dough in one hand and roll 
them into 2 balls between your palms, which will cut your rolling time in 
half.) 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   egg1 tsp water) and top with a few sliced almonds before baking. 
international recipes online 
on-line culinary discussion at 
(ID: 4044) Mirror: Sun, Jan 9, 2005

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