MINT MILANO COOKIES RECIPES

Steps:

• Adjust an oven rack to center position and preheat to 350°. Line 2 baking sheets with parchment paper. Make the ganache: Add chopped chocolate to a medium heatproof bowl. In a small pot, bring the cream to a low boil. Immediately pour the hot cream over the chocolate. Let sit for 2 minutes, then lightly whisk to create a smooth sauce. Set aside. (At this point the ganache will be quite loose. But by the time the cookies are cooled, it will be thick enough to pipe between the layers. If it’s still too loose, refrigerate it for 5 minutes and stir.) Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar on medium speed. In a small bowl, use a fork to break up the whole egg. Add the egg white and mix to combine. With the mixer running, add the eggs a little at a time, making sure that it is fully incorporated before adding the remaining eggs. Stir in the vanilla extract and milk. Using a spatula, fold in the flour to completely combine. Move the cookie batter to a piping bag fitted with a large round (1/2") tip. Pipe the batter directly on the baking sheets. They should be piped about 3” long and at least 1.5” apart from one another, as they will spread in the oven. Bake both sheets simultaneously for 15 minutes, rotating the pans at the halfway mark. Continue baking until cookies are golden brown at the edges. Transfer to a cooling rack. Fill the cookies: Once cookies are fully cooled, pipe or spoon a teaspoon of ganache between the cookies to make sandwiches. (Not too much or it will spill out the sides.) If you need to serve the cookies immediately, refrigerate 5 to 10 minutes to help the ganache set up. 

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.