Cat’s Tongues Cookies (Lingue di Gatto)
Category: Desserts
Servings: 34 pieces
Cat’s Tongues (Lingue di Gatto) are light, crispy cookies known for their delicate texture and elegant shape. Perfect for tea time or as a garnish for desserts, these treats are easy to make yet sophisticated in flavor. Here’s how you can prepare them:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 50g |
| Powdered Sugar | 60g |
| Egg Whites | 50g |
| All-Purpose Flour | 50g |
Instructions:
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Prepare the Butter: Begin by placing the softened butter into a mixing bowl. This will ensure that the butter blends smoothly into the dough, giving the cookies their light and airy texture.
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Add Powdered Sugar: Gradually add the powdered sugar to the butter. Use a hand whisk or an electric mixer to beat the butter and sugar together until the mixture is smooth and creamy. This step is important for incorporating air into the dough, which will contribute to the crispness of the final cookies.
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Incorporate the Egg Whites: Gently fold in the egg whites, which will add structure and volume to the dough. Ensure that the egg whites are well blended into the mixture, creating a smooth, slightly fluffy batter.
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Mix in the Flour: Sift the flour over the mixture to avoid any lumps. Carefully fold the flour into the butter, sugar, and egg white mixture using a spatula or spoon. The dough should be smooth and not too thick; it should have a consistency that allows it to flow easily from a piping bag.
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Prepare the Piping Bag: Transfer the batter into a piping bag fitted with a smooth round tip (approximately 10mm in diameter). This will help you create the long, uniform shapes of the Cat’s Tongues.
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Pipe the Cookies: Line a baking sheet with parchment paper. Pipe out the dough into strips about 10 cm long. Be sure to leave enough space between each strip as the cookies will spread slightly while baking.
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Bake: Preheat your oven to 190°C (375°F), using the fan setting if available. Bake the cookies for about 8 minutes, or until they are lightly golden around the edges. Keep an eye on them, as baking times can vary slightly depending on your oven.
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Shape the Cookies (Optional): Once the cookies are baked and still warm, you can give them a different shape. To do this, carefully transfer the cookies to a rolling pin while they are still pliable to create a curved shape. Alternatively, use them to create an elegant dessert, adding your own creative twist.
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Serve and Enjoy: Once the cookies have cooled completely, they are ready to serve. These Cat’s Tongues cookies are perfect on their own or as a decorative addition to a more elaborate dessert.
Tips for Perfect Cat’s Tongues:
- Butter Temperature: Make sure the butter is softened but not melted to achieve the right texture in the dough.
- Egg Whites: Use fresh egg whites and beat them until soft peaks form, which helps to create the desired lightness in the cookies.
- Shaping: For a twist, you can shape the cookies into various forms, such as curled or twisted shapes, while they are still warm.
Enjoy these delightful cookies with your favorite cup of tea or as part of an elegant dessert presentation. The delicate crunch and subtle sweetness make Cat’s Tongues cookies a timeless treat perfect for any occasion.
