Sweet biscuit from Milan

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P1060628P1060626The 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.

However, it is likely that in Milan there was a similar cake in puff pastry and perhaps for this reason even at these sweets was given the name ” milanesini”. A recipe of milanesini was already mentioned in a cookbook published in 1780 by Andreas Morel. 60 years later in a book which title was the Bernese kitchen from 1840 the biscuit was called Gateau de Milan. Anyway the great advantage of that biscuit is it can be kept in a paper or metal box for months in similar way to the Danish or Scottish butter biscuits.marguerite

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! 2045_gr



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