If you click on the Food Network link above, you will find Gale’s recipe for Milan cookies. July was a bit of a chaotic month for me, so I decided to stick to trying only one of the cookie recipes.
Obviously, this is not the recipe that I used in my attempt at a Milan cookie.
Instead, I decided to invent a raw version of the Milan cookie that will still harken back to days in which I enjoyed the orange-laced flavour of the Pepperidge Farm favourite. The result was quite tasty but much less beautiful then the results created in other Daring Bakers’ kitchens. I always love seeing the images that pop-up across the internets on this special posting day (the 27th of each month is official result-posting day).
If you’re interested in trying a raw Milan cookies, here is my recipe:
Makes about 24 cookies (or 12 Milan cookies with chocolate filling)
1 cup of cashews (soaked for 4 hours)
1/4 cup of agave syrup
1/2 cup orange juice (I made mine in my blender using a whole orange so it was very thick)
1/2 cup unsweetened shredded coconut
pinch of sea salt
1/2 TBSP of vanilla extract
Blend the ingredients in your food processor until everything is well combined and pretty smooth. Spoon about a TBSP worth of batter onto teflex sheets in your dehydrator. I tried to shape mine into ovals-but don’t spend too much time fussing with the cookies. Dehydrate the cookies at 115 for 10-12 hours (flipping them and removing the teflex sheets about half-way through). They should be dry but still chewy.
I combined coconut oil and cacao powder until I achieved the desired consistency.
I was fairly happy with the result although I would have liked a stronger orange flavour and would probably add a tsp of lemon or orange extract next time.
Check out all of the daring bakers creations by visiting the kitchen!