Milanos were one of my favorite cookies as I was growing up. I mean, crisp and light wafers with chocolate sandwiched in between? Where can you go wrong? Pepperidge Farm definitely knew how to hook me in as a kid (and sometimes still as an adult!).
With a little extra time on my hands, I decided I wanted to make a gluten-free version of these babies, and I’ll admit that I indulged in quite a few of them before deciding to give the rest to the neighbors (sigh..). They are best enjoyed the day of baking, as they will stay crispier.
[Gluten-free] Milano Cookies
Makes 32 sandwiches
205 g almond flour
2 g salt
9 g baking powder
135 g butter
130 g sugar
75 g egg whites
3 g vanilla extract
For ganache filling:
150 g dark chocolate, chopped very finely
80 g heavy cream
2 g orange zest
Preheat oven to 350F. Whisk together almond flour, salt, and baking powder in a bowl until it is lump-free, then set aside.
In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together on medium-high speed until mixture is light and airy (2-3 minutes). Scrape bottom of bowl with a rubber spatula and with mixer running on medium speed, slowly stream in egg whites and vanilla extract until all liquid is absorbed by the butter and mixture is completely emulsified.
Scrape bowl again, then with mixer running on low speed, slowly add almond mixture and mix just until all ingredients are thoroughly combined.
Using a piping bag with a medium tip, pipe batter into 1-inch logs on a sheet pan lined with a silicon mat or parchment paper, keeping cookies 1 1/2 to 2 inches apart, as they will spread quite a bit. Bake at 350F for 9 minutes, or until cookies are golden brown around edges but still slightly pale in center. Let cool completely on sheet pan before removing.
For ganache: Bring cream to a boil, then pour over dark chocolate. Whisk together until chocolate is melted and ganache is smooth and glossy. Whisk in orange zest.
When cookies are cooled, match cookies together by size and shape, then spread a thin layer of ganache on one side and sandwich with the other. Cookies are best enjoyed the day of baking.