Serious Eats: Recipes
Milanos are strangely flavorless, mostly a symphony of texture. I don't use any vanilla in mine, but if you'd like to take yours up a notch, I've included an optional measurement for vanilla or extracts.
Piping these is a bit of a trick. A real Milano is smaller and thinner than you'd think. To pipe these sufficiently thin, you'll essentially want to use the pastry bag to just smear the dough out in a controlled fashion. It takes a bit of practice to get it right, but if you remember to hold the piping tip just barely above the sheet pan (about an eighth of an inch) you won't have much trouble. To finish, lift the piping tip straight up and leave a peak of dough behind. It will settle down a bit as it bakes and give the Milanos their distinctive shape.
To make mint or orange Milanos, just substitute the extract of choice for the vanilla in the ganache.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.