The Milanese (milanesini) biscuits (in German: Mailänderli ; in French: milanais ) were the typical sweets of the Christmas and Easter period in the late eighteenth century and they were based on flour, sugar and butter (1-2-3). By the end of eighteenth century they became particularly common in Switzerland and in southern Germany (although similar desserts are also known in other countries.) The origin of the name is unknown, which suggests that the biscuit is a native of Milan/Italy.
Ingredients: 500 g flour, 250 g sugar, 250 g butter, 6 egg yolks, lemon zest or dried lemon peels
and for the top: 2-3 tablespoons of cream and 1 egg yolk mixture or for icing: powder sugar, whisked egg white and water
Methods: Heat up the oven to 170 grades and butter two baking trays.
Mix well the flour and the sugar, add the egg yolks, water, lemon zest and butter until you have an homogenous dough.
Roll out the dough on the floured work surface in a sheet of 5mm thick, cut out cookies with various forms.
Place the biscuits in the trays at 2,5 cm distance between them and bake for about 15 minutes, until they are golden.You can decorate them as you like it! Show your talent, make an icing or cover with chocolate fondant!