Mailänderli (with coconut flour)

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Mailänderli or Milano cookies are the ultimate christmas cookies for me.
Their signature taste is: buttery, lemony and in this recipe also coconutty.

Every Christmas season I am looking forward to this bite – it is totaly a Kodak moment!

 

This is what we need for the dough: lemon (just the zest from 1/4 of it), 25 g coconut flour + 3 tbsp water, 100 g spelt or other white flour, 1 egg, 30 g coconut blossom sugar, pinch of salt and soft butter (leave it for 20 to 30 minutes outside the fridge).
Somebody tried to steal from the butter 🙂

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Mix the butter with the handheld mixer until smooth. Add the egg, pinch of salt, the sugar, the lemon zest and mix some more. Finally add both flours and 3 tbsp of water. With the hands or with the help of a machine make the cookie dough.
Leave the dough in the fridge for at least 2 hours or overnight.

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Take the dough out from the fridge and let it stay for 15′ before cutting the cookies.
On a clean surface sprinkled with a little bit of flour roll out the cookie dough 1 cm/0.4 in thick.
Put the cookie cutter in flour before cutting, so it does not stick.
When you run out of space to cut, take the leftovers and squeeze them with your hands to make the dough nice, then start all over again (roll out and cut).
If the cookies are sticky use the turning spatula and a spoon to lift them from the surface.

 

Transfer the cookies on a baking sheet.

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Preheat the oven to 200 °C/ 400 °F and bake the cookies in the middle for 14′.
Take them out and put half a square of white chocolate on them, then immediately put back in the oven and bake for 1′ longer.

 

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Use a spatula to spread the melted chocolate uniformly over the cookies. Let them stay for couple of hours in order the glaze to harden.

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Enjoy your bite!

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Ingredients

For 10 big Mailänderli :

for the cookie dough:

  • 25 g coconut flour
  • 3 tbsp water (needed for the coconut flour because it absorbes a lot of liquid)
  • 100 g spelt flour
  • 30 g coconut blossom sugar
  • 60 g soft butter
  • 1 medium egg
  • lemon zest (from 1/4 lemon)

for the glaze:

  • 5 squares of white chocolate

Author: Sashka

Passionate about health and nutrition

2 thoughts

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