Einkorn Mint Milano Cookie #christmas #cookie

This milano mint cake recipe creates light, crisp, and butter cookies, filled with a thin layer of peppermint impregnated chocolate. Easy and fast to make, this homemade milanos mint will save you from ever buying another bag from the store!

When we first started einkorn travel we knew there might be things that we would never be able to enjoy again if we wanted to commit to cutting einkorn-free wheat. Not because recipes will become impossible with einkorn, but because I just don't have the time to make all those things so easy to pick up from the store.


  • 1 room temperature butter
  • 2 cups of sugar powder I use like this which does not contain corn starch
  • 1 tablespoon of homemade vanilla extract
  • 4 Whites eggs
  • Einkorn 1 1/2 cup flour flour usually works too
  • 3/4 tsp salt

To fill

  • 6 ounces of chocolate
  • 1 tablespoon of coconut oil
  • 7 drops of Peppermint essential oil food


  1. Preheat the oven to 350 °.
  2. Preparation of parchment templates or wax paper for cakes. Draw a line 2 inches long and set it 2 inches apart. This place is under a sheet of parchment paper to use as your guide to the cookie pipe.
  3. In mixing bowls, mix butter, sugar and vanilla extract. Shake until light and fluffy. Friction down the sides and bottom of the bowl and stir again, the butter must be completely combined and smooth or the cookie will "blow out" when roasted.
  4. Add egg whites and shake until smooth again.
  5. Add flour and salt, stirring slowly until only combined.
  6. Place a gallon ziploc bag in a large glass and fill it with cake batter. Press out the air and seal the bag. Cut one corner of the bag so that the opening is 1/2 inch wide.
  7. The cookie pipe to clean a piece of parchment paper, with the template underneath. Use gentle pressure when the pipe so the line is not too thick. They must be about 1/4 inch high from parchment.
  8. Take the opposite corner of the parchment, lift the cookie onto the baking sheet. Bake for 10-12 minutes, until the edge of the cookie starts to brown. Let it cool completely on the cooling rack.
  9. Repeat until all the dough is gone.

To fill

  1. In a double boiler, melt dark chocolate and coconut oil together until they are really smooth.
  2. Add peppermint essential oil to melted chocolate and stir.
  3. Use a quart ziploc bag, fill the bag with chocolate. Snip from 1/16 angle for the pipe.
  4. The pipe in the middle of the cookie is 3-4 x (depending on how much chocolate you want!), Then place another cookie above.
  5. Press both parts together until brown evenly.
  6. Repeat until all cookies are paired.

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