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Temper couverture and chocolate correctly
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Mailänderli - Our favourite recipe

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Mailänderli - the popular classics

Are you still looking for the perfect Milanese recipe? Then it's good that you've come to our blog. We're sharing our classic Mailänderli recipe with you. These delicious butter biscuits really should not be missing from any biscuit tin. The great thing about these biscuits is that you can really decorate them to your heart's content. With the help of our embossing cutters, you can give the butter biscuits a very special look. After baking, you can then use these embossings as guide lines to decorate the biscuits with royal icing. But you can also simply decorate them with chocolate or icing sugar or leave them undecorated. The good thing about the Mailänderli is that they taste simply delicious at any time.

As always, you can download the recipe at the end of this post.

Most important key data

Quantity: 60 pieces

Baking time: approx. 8 to 10 minutes

Difficulty level: Easy

Shelf life: 1 month

Milanese pastry

Butter | soft180 g
Granulated sugar180 g
Vanilla seeds4 pinches
Whole egg | beaten egg72 g
Lemon zest | organic1/2 pc.
White flour360 g

Production of the Milanese dough

Beat the soft butter together with the sugar and vanilla seeds until fluffy and then slowly stir in the whole egg. As soon as you have a creamy mixture, you can add the zest of half an organic lemon and the white flour. When everything slowly comes together to form a dough, you can now knead it completely into a dough on your work surface. Now press the dough flat, wrap it in cling film and place it in the fridge for approx. 1 hour.

Preheat the oven to 200 ºC fan oven.

Take the dough out of the fridge, pour some white flour onto your work surface and roll out the dough to a thickness of 5 or 8 mm using a rolling pin. Now you can cut out the biscuits with cookie cutters of your choice. If you use our embossing cutters, you can emboss the biscuits with a beautiful motif after cutting them out. To do this, simply press the lever of the cutter down briefly while the biscuit is still on the work surface.

Release the biscuits from the ejector by pressing the lever down in the air and then place the Milanese biscuits on a baking tray lined with baking paper. Brush the biscuits with a little whole egg and then bake for 8 to 10 minutes in an oven preheated to 200 ºC fan.

Storage & shelf life

The biscuits will keep for up to a month if packed airtight in a biscuit tin.

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Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits

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