Pepperidge Farms Milano Cookie Copycat

Recipe by Roosie
READY IN: 3hrs 20mins




  • 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.