Prep 3 hrs
Cook 20 mins
Like Pepperidge Farm's Milano cookies? Me too! A wonderful homemade alternative to the expensive but yummy cookies. Prep time includes refrigeration and all times are estimates.
- 236.59 ml whole almond (toasted and cooled)
- 177.44 ml sugar
- 44.37 ml sugar (divided)
- 177.44 ml all-purpose flour
- 4.92 ml baking powder
- 0.59 ml salt
- 118.29 ml butter (softened)
- 1 large egg
- 1.23 ml almond extract
- 113.39 g semisweet chocolate or 113.39 g 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.
- **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.
These are pretty good .. however they do not taste like pepperidge farm cookies .. I think the stated amount of almonds is wrong (doubled?) because the dough was crumbly and very difficult to handle .. I am not sure is I would try this recipe again for this reason .. thank you
I agree with Najwa. These are pretty good cookies, but nothing like milano cookies. I reduced the amount of almonds to 3/4 cup, and my dough wasn't too hard to work with. I guess maybe if I'm looking for almond cookies, I'll make these again, otherwise prolly not.