Milanederli – Our Favourite Milanederli Recipe
The butter biscuit that no cookie tin should be without
Still looking for the perfect milanederli recipe? Then it's a good thing you landed on our blog: we're sharing our classic milanederli recipe with you. These fine butter biscuits really should not be missing from any cookie tin. The great thing about these biscuits is that you can decorate them entirely to your heart's content. With our cookie cutters you give the butter biscuits a very special look – and after baking you use the embossing as guide lines to decorate the biscuits with royal icing. But you can just as easily decorate them simply with chocolate or icing sugar, or leave them completely plain. Because the best thing about milanederli is: they taste absolutely delicious in every variation.
Ingredients
MILANEDERLI DOUGH
FOR BRUSHING
Step by step
Making the milanederli
Make the dough and chill
Beat the soft butter together with the sugar and the vanilla seeds until fluffy, then slowly stir in the whole egg. As soon as you have a creamy mixture, add the zest of half an organic lemon and the white flour. Once everything slowly comes together, knead the mixture fully into a dough on the work surface. Press it flat, wrap it in cling film and put it in the fridge for about 1 hour.
White flour, 1 kg
Bourbon vanilla seeds, 5 g
Hand mixer Clever Mix
Roll out the dough 5 to 8 mm thick
Preheat the oven to 200 °C fan. Take the dough out of the fridge, sprinkle some white flour onto the work surface and roll the dough out to a thickness of 5 to 8 mm using rolling guides — with the guides the thickness is even everywhere, and all the biscuits bake uniformly.
Professional rolling pin 40 cm
Professional rolling guides set, 3 sizes
Cut out and emboss as you like
Cut out the biscuits with cookie cutters of your choice. If you use our cookie cutters, you can emboss the biscuits with a lovely motif right after cutting them out: simply press the cutter's lever down briefly while the biscuit is still on the work surface. Then release the biscuit from the ejector by pressing the lever down in the air, and place the milanederli on a tray lined with baking paper.
Cookie cutter with ejector Santa Claus
Cookie cutter with ejector Best Wishes
Cookie cutter with ejector Christmas tree
Cookie cutter with ejector snowman
Brush with whole egg and bake until golden
Brush the biscuits with a little beaten whole egg — this gives them the typical golden-yellow sheen when baked. Then bake the milanederli for 8 to 10 minutes in the oven preheated to 200 °C fan, and afterwards let them cool on the tray.
Milanederli
Ingredients
MILANEDERLI DOUGH
FOR BRUSHING
Preparation
- Dough: Beat 180 g butter, 180 g sugar and vanilla until fluffy, stir in 72 g whole egg, add lemon zest and 360 g flour — chill for 1 hr.
- Roll out: 5–8 mm thick on a floured surface, preheat the oven to 200 °C fan.
- Cut out: Cut out shapes of your choice, emboss directly with the cookie cutter.
- Brush: Brush with beaten whole egg — this gives the sheen.
- Bake: Bake 8–10 min until golden, let cool on the tray.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
White flour, 1 kg
Bourbon vanilla seeds, 5 g
Vanilla powder from Madagascar, 20 g
Accessories
Cookie cutter heart
Star with ejector cookie cutter, 4 cm
Silicone rolling pin red 25 cm
Birthday card Roast Mice
Cookie cutter with ejector Santa Claus
Linzer outer ring cookie cutter, 4.8 cm
Cookie cutter comet
Cookie cutter with ejector Best Wishes
Cookie cutter with ejector Christmas tree
Cookie cutter ice crystal, 8 cm
Cookie cutter with ejector snowman
Professional rolling pin 40 cm
Baking paper 42 x 33 cm, 25 sheets
Hand mixer Clever Mix
Cookie cutter with ejector Gingerbread man
Cookie cutter with ejector Wavy Star
Professional rolling guides set, 3 sizes
Delivery in 1–2 working days · Free shipping from CHF 100*
So they turn out perfectly, guaranteed
Emboss the biscuits right after cutting them out, while they're still on the work surface. After baking the lines remain visible — and that's exactly the trick: they are the guide lines for the royal icing. You simply trace over the embossing, and the decoration looks like it was done by a pro.
The typical golden-yellow glaze of milanederli doesn't come from the dough, but from the beaten whole egg you brush on before baking. Brush thinly and evenly and don't let anything drip down the edges — there the egg would bake onto the tray.
Whether you roll to 5 or 8 mm is a matter of taste — thinner becomes crunchier, thicker stays more crumbly. The only important thing is: don't bake thin and thick biscuits on the same tray, otherwise some will already be dark while the others are still pale. The rolling guides automatically make the thickness even.
FAQ
Entirely to your heart's content: classically with royal icing along the embossed lines, with melted chocolate or simply with icing sugar. They taste just as good plain — the egg wash gives them a lovely golden-yellow surface even undecorated. Only decorate once the biscuits have completely cooled.
Yes. Wrapped in cling film, the dough keeps in the fridge for two to three days — take it out in portions and knead it briefly before rolling out. You can also press it flat and freeze it, then let it thaw overnight in the fridge.
Yes: only butter, sugar, vanilla, egg, lemon zest and white flour — no nuts and no almonds. That makes them the ideal biscuit for Christmas plates that children with a nut allergy can also enjoy. Gluten, egg and milk are in them, however.
Print recipe
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Related products
Cookie cutter heart
Star with ejector cookie cutter, 4 cm
Rolling pin silicone red 25 cm
Birthday card Brat Mice
Cookie cutter with ejector Santa Claus
Linz outer ring cookie cutter, 4.8 cm
Cookie cutter comet
White flour, 1 kg
Cookie cutter with ejector Best Wishes
Cookie cutter with ejector fir tree
Ice crystal cookie cutter, 8 cm
Cookie cutter with ejector snowman
Professional rolling pin 40 cm
Baking paper 42 x 33 cm, 25 pieces
Bourbon vanilla seeds, 5 g
Vanilla powder from Madagascar, 20 g
Hand mixer Clever Mix
Cookie cutter with ejector gingerbread man
Cookie cutter with ejector star Corrugated
Professional rolling pin set, 3 sizes
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