Lingue di gatto literally “cat tongue cookies,” are flat and narrow tea cookies you can find in every bakery in Italy. They are always part of an assorted cookie tray we bring to our family on Sunday lunch. Exists various versions of that, plain, dipped in chocolate, or rolled and filled with pastry cream.
Ingredients to make Langues de chat ( Cat’s tongue cookies )
Butter: Softened room temperature unsalted butter
Sugar: Powdered sugar make a delicate and light cookie.
Egg whites: We use unwhipped egg white to bind the dough together and to make a crumbly cookie that melts on your palate.
Flour: All-purpose flour with a protein content between 9% and 11%.
Flavors: I use lemon zest and vanilla, but it’s totally optional.
How to make Langues de chat ( Cat’s tongue cookies )
- Place the softened butter into a mixer bowl and start whipping until nice and fluffy.
- Add the powdered sugar and continue to mix until fully incorporated.
- Add the room temperature egg whites, alternate with the sifted flour.
- Continue until well combined.
- Transfer the mixture into a piping bag and start piping 4-inch sticks long on a baking tray lined with parchment paper.
- Bake in a preheated oven at 375° for 8 to 10 minutes or until they are lightly golden on the top.
- Once ready, we can finish them in multiple ways, dipped in melted dark chocolate, or when still warm, you can place them on a rolling pin to get them curved and then fill them with pastry cream.
How to store Langues de chat ( Cat’s tongue cookies ):
You can store lingue di gatto in an airtight container for up to a week or freeze it for up to 2 months.
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Ingredients
- 50 g unsalted butter, room temperature
- 50 g powdered sugar
- 30 g egg whites, unwhipped
- 60 g all-purpose flour
- 1 lemon zest
- 1/4 tsp vanilla paste
Instructions
- Place 50 g of softened butter into a mixer bowl and start whipping until nice and fluffy.
- Add 50 g powdered sugar and continue to mix until fully incorporated.
- Add 30 g of room temperature egg whites, alternate with 60 g of sifted flour.
- Continue until well combined.
- Transfer the mixture into a piping bag and start piping 4-inch sticks long on a baking tray lined with parchment paper.
- Bake in a preheated oven at 375° for 8 to 10 minutes or until they are lightly golden on the top.
- Once ready, we can finish them in multiple ways, dipped in melted dark chocolate, or when still warm, you can place them on a rolling pin to get curved and then fill them with pastry cream.
Notes
How to store lingue di gatto:
You can store lingue di gatto in an airtight container for up to a week or freeze it for up to 2 months.About Author
