[pinit] Missing Milano cookies now that you’re gluten free? No more. With this gluten free cookie copycat recipe that is a true clone of Milanos, miss them no more!
Oh, Pepperidge Farm. Who needs you? Truth? I pretty much figuredIneeded you. Now, not so sure. Okay, fine. I still want you. I want you to make me some gluten-free Milano cookies so I can just swipe a bag off the shelf & have me some instant gratification. But I know my a** doesn’t want that. Gale Gand did it first with her “Milan Cookies” recipe. I adapted it. I hope she doesn’t mind. She has such a nice, alliterative name. And a TV show. A virtual embarrassment of riches. I’m sure she won’t mind. (right?)
Pipe out the dough with a plain pastry tip. It doesn’t much matter if the ends stick up.
Or curl over a bit. Just space them nicely on the pan, since they’ll spread as they bake.
And look like this. Better to underbake than overbake. When they are beginning to brown around the edges, like this, they’re ready. Cool them on the pan for a few.
Then transfer them to a wire rack to cool completely. And you make the ganache filling. I’ll tell you all about it.
Then turn ’em over & line ’em up.
Spoon ganache on half of them. Assemble, and allow the chocolate to set.
Then serve with chilled Egg Nog. Who needs sugar plums? I’ve got visions of this dancing in my head. Save some for Santa.
GF “Milano” Cookies
1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
2 1/2 cups (288 g) confectioner’s sugar
1/8 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at room temperature
4 tablespoons (48 g) vegetable shortening
Scant 1 cup egg whites (from about 6 extra-large eggs – or buy those egg white only cartons)
2 tablespoons pure vanilla extract
2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream (or high fat nondairy milk)
8 ounces semisweet chocolate, roughly chopped
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, confectioner’s sugar and salt, and whisk to combine. Add the butter and shortening, and beat with the paddle attachment until combined. Add the egg whites, and then the vanilla extract and lemon juice, and mix until smooth.
Fill a pastry bag or Ziploc bag with the batter, and, with a plain round tip, about 1/4inch in diameter, pipe 1 1/2-inch sections of batter onto a parchment-lined rimmed baking sheet, spacing them 2 inches apart, as they will spread while baking. Place in the center of the preheated oven for 8 to 10 minutes, or until beginning to turn light golden brown around the edges. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, make the ganache filling. Place the chocolate in a medium-sized heatproof bowl and set it aside. In a small saucepan over medium heat, heat the cream until beginning to bubble around the edges. Pour the hot cream over the chocolate, and mix until all the chocolate is melted and the mixture is smooth and shiny. Set the chocolate aside to cool slightly, but still soft. Once the cookies are entirely cool, turn them all over, flat side up, in a single layer. Spoon a thin layer of filling onto the flat side of half the cookies. Press the flat side of the remaining cookies on top of the filling, lining them up as best you can.
Allow the filling to set. Serve at room temperature. Store leftovers (ha ha) in the refrigerator or freezer, separated by sheets of parchment paper.