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Lingue di Gato - Cat's Tongue Cookies
(Makes about 4-1/2 dozen cookies
Lingue di gato are so named because their shape resembles a cat’s tongue. They also look a
lot like a ladyfinger. There are many versions of lingue di gato; some are more flattened and
crisp and others are slightly raised and soft. Lingue di gato have a wonderful buttery flavor and
can be served plain or frosted with a glaze of bittersweet chocolate. You can also sandwich two
cookies together with the chocolate glaze or with a little jam or Nutella.
This recipe makes a fairly crisp cookie. If you prefer more of a cake-like cookie, beat the egg
whites until stiff and fold them into the butter mixture. This will prevent the batter from spreading
at much and the cookies will puff up slightly. These cookies bake very quickly; only 5 to 7
minutes ... so keep an eye on them.
lot like a ladyfinger. There are many versions of lingue di gato; some are more flattened and
crisp and others are slightly raised and soft. Lingue di gato have a wonderful buttery flavor and
can be served plain or frosted with a glaze of bittersweet chocolate. You can also sandwich two
cookies together with the chocolate glaze or with a little jam or Nutella.
This recipe makes a fairly crisp cookie. If you prefer more of a cake-like cookie, beat the egg
whites until stiff and fold them into the butter mixture. This will prevent the batter from spreading
at much and the cookies will puff up slightly. These cookies bake very quickly; only 5 to 7
minutes ... so keep an eye on them.
Ingredients:
12 tablespoons (1-1/2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 tablespoon vanilla extract
1-3/4 cups flour
3 large egg whites (about 9 tablespoons), room temperature
Optional Glaze:
4 ounces bittersweet chocolate, chopped
4 ounces heavy cream
Directions:
Preheat the oven to 450 degrees F.
Line 2 baking sheets with parchment paper or lightly grease them.
With an electric mixer, beat the butter, sugar, and vanilla until creamy.
Gradually add the flour, about 1/4 cup at a time. Add the egg whites and beat until smooth.
Dab a tiny bit of the batter under the parchment paper on all 4 corners of the baking sheet. This will prevent the paper from moving as you pipe the batter.
Fit a pastry bag with a 1/2-inch plain tip. Fill the bag with the batter. Pipe out 3-inch lengths of batter on the parchment paper about 1-1/2 inches apart.
12 tablespoons (1-1/2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 tablespoon vanilla extract
1-3/4 cups flour
3 large egg whites (about 9 tablespoons), room temperature
Optional Glaze:
4 ounces bittersweet chocolate, chopped
4 ounces heavy cream
Directions:
Preheat the oven to 450 degrees F.
Line 2 baking sheets with parchment paper or lightly grease them.
With an electric mixer, beat the butter, sugar, and vanilla until creamy.
Gradually add the flour, about 1/4 cup at a time. Add the egg whites and beat until smooth.
Dab a tiny bit of the batter under the parchment paper on all 4 corners of the baking sheet. This will prevent the paper from moving as you pipe the batter.
Fit a pastry bag with a 1/2-inch plain tip. Fill the bag with the batter. Pipe out 3-inch lengths of batter on the parchment paper about 1-1/2 inches apart.
Bake for 5 to 7 minutes, until the cookies are still pale and lightly brown around the edges. Remove the cookies to a wire cooling rack.
To make the glaze:
Place the chocolate in a bowl. Bring the cream to a simmer on the stovetop or in a microwave. Pour the cream over the chocolate. Allow the mixture to sit for 1 minute. Stir until the chocolate is completely melted and smooth. Dip one end of each cookie into the chocolate. Place the cookies on a parchment-lined baking sheet to dry. Alternately you can drizzle the chocolate over the cookies. Or spread the glaze between 2 cookies to form a sandwich.
To make the glaze:
Place the chocolate in a bowl. Bring the cream to a simmer on the stovetop or in a microwave. Pour the cream over the chocolate. Allow the mixture to sit for 1 minute. Stir until the chocolate is completely melted and smooth. Dip one end of each cookie into the chocolate. Place the cookies on a parchment-lined baking sheet to dry. Alternately you can drizzle the chocolate over the cookies. Or spread the glaze between 2 cookies to form a sandwich.
Everything needed to begin bag and tip decorating at a beginner level but with additional techniques, inspiration and time-saving tools. Join in the fun of cake, cupcake, and cookie decorating. Pastry bags are also useful for piping creampuffs, and filling manicotti, cannoli, and stuffed eggs,
ALL YOU NEED TO FORM AND DECORATE COOKIES AND CAKES
Lingue di Gato - Cat's Tongue Cookies
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