Milano Cookies From Fiamma
Submitted by bettina on October 22, 2004 at 8:45 am

DESCRIPTION
Milano Cookies from Fiamma

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
From an article on female pastry chefs, and Chanukah traditions:

Fiamma Milano Cookies
From Elizabeth Katz

Cookies:
6 ounces butter
5 ounces sugar
1 egg
6 ounces all-purpose flour
Zest of 1 orange

Buttercream:
4 ounces egg whites
4 ounces sugar
6 ounces softened butter
1 vanilla bean, scraped, or 1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted, for dipping

In the bowl of an electric mixer with the paddle attachment, cream the butter until smooth. Add the sugar and mix until smooth. Add in the egg and mix until completely combined. Mix in the flour and orange zest and mix until combined, making sure to scrape down the sides and bottom of the bowl to make sure that all ingredients are well combined. Line a metal baking pan with parchment paper. Using a pastry bag with a small round tip, pipe 1-inch lines of the cookie batter, leaving space between each line. Bake at 325F for 6-8 minutes, until golden brown.

To make buttercream:

In the bowl of an electric mixer, combine egg whites and sugar and place bowl over a pot of simmering water. Gently whisk egg whites and sugar to combine, and continue mixing until the whites are warm to the touch. Place bowl on the electric mixer, and with whisk attachment, whip on high until mixture has tripled in volume and formed medium peaks. Slowly add softened butter and continue whipping until combined. Add seeds from the vanilla bean or the extract.

To assemble:

Flip half of the cookies upside down. Place the buttercream in a pastry bag with a small round tip and pipe a small line of buttercream down the center of each cookie. Sandwich together with remaining cookie halves. Place in refrigerator to chill and set. Dip end of each cookie in melted chocolate and place back on cookie sheet to dry.