Lingue di gatto
Delicios melt in your mouth Italian tea cookies.
Yield: 25 cookies
Materials
- 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.