Gluten-Free Milano Cookies

Gluten-Free Milano Cookies

from chefalina.com
Dessert
60 min
48 servings
100 kcal / serving

As with all of my gluten-free recipes, I have formulated this recipe to work with Bob's Red Mill 1:1, King Arthur Measure for Measure, Cup4Cup, Better Batter and my copycat version of Bob's 1:1.The classic Milano flavors are plain, mint and orange, but you can have fun with these and use any flavorings you like.

Ingredients

  • 170 gramsunsalted butter, room temperature
  • 113 gramscream cheese, room temperature
  • 250 gramsgranulated sugar
  • 2 teaspoonsvanilla
  • 3 largeeggs
  • 232 grams1:1 gluten-free flour blend
  • ¼ teaspoonkosher salt
  • 226 gramssemisweet chocolate ((can use milk or dark ))
  • 56 gramsheavy cream
  • 1each zest of orange or mint extract to taste ((optional*))

Directions

Cookies

  1. 1

    Preheat the oven to 325 degrees. Line four baking sheets with parchment or silicone baking mats.

  2. 2

    In a medium bowl, using an electric mixture, beat the butter, cream cheese and granulated sugar on medium-high speed until light and fluffy. 

  3. 3

    Add the vanilla and eggs (one at a time), and beat to combine. With mixer on low, gradually add the flour and salt, and beat until just combined.

  4. 4

    Set the batter aside to rest for 30 minutes.

  5. 5

    Transfer the batter to a piping bag or zip-top bag. Fit the piping bag with a large plain tip (½- to ¾-inch), or snip a ¾-inch hole in one corner of the zip-top bag. I strongly recommend using a proper piping bag and tip.Holding the bag at about a 90-degree angle, pipe cookies that are 2-inches long and at least 1.5 inches apart, onto parchment-lined baking sheets.

  6. 6

    Bake about 18-20 minutes, until cookies are light golden at edges, rotating sheets halfway through. Transfer to wire racks, and let cool.

Chocolate ganache filling

  1. 1

    Melt the chocolate and heavy cream in a glass bowl in the microwave for about 1½ minutes, stirring every 30 seconds, until smooth. Add your flavoring, if using.

Assembly

  1. 1

    With a small spoon or offset spatula, spread the melted chocolate on flat side of half the cookies. Sandwich cookie halves together. Cookies can be stored in an airtight container for up to a week.