6 Dec 2012

Mailänderli (Milano Biscuits)

Mailänderli, Mailänderli... As soon as December arrives, my children start to cry: Mom, we have to bake Mailänderlis! 

Firstly we bake for friends and family. Then for the children's teachers. And finally for us. 

Now you know why I didn't post anything last week. 

Why are they called Mailänderli? 

The name suggests that they are from Milan (Mailand in German) but they are actually a typical Swiss Christmas treat.  

There is indeed a similar biscuit in Milan, but it is not the Mailänderli recipe. Mailänderlis don't have any "Christmas" flavours in them - like cinnamon, allspice or candied fruits. They're buttery, crispy and have a delicious lemon flavour. A great alternative to shortbread: 


250 g Butter      
200 g Sugar     
2 Eggs 
1 Lemon, zested
A pinch Vanilla Sugar
500 g Flour

3 egg yolks 

Stir the butter in a bowl until it forms peaks. Add the sugar and beat until well incorporated. Add the eggs and the vanilla sugar and stir until ingredients are evenly distributed. Add the lemon zest and flour to the dough mixture. Mix in until an even, smooth dough forms. Remove dough from bowl, wrap in plastic wrap and let it rest in the fridge for at least two hours . Preheat the oven to 200ºC. Cut dough in parts and roll out on a flat, with flour covered surface, approximately 5mm thick. Cut out biscuit shapes of your choice. Before baking, whisk the egg yolks and apply a light layer of it over each biscuit. Put them on a baking sheet covered with baking paper. Bake for about 10 minutes in the centre of the oven until lightly golden on the edged.

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