Cat's tongue cookies

Cat's tongue cookies

Lingue di gatto

By
From
The Italian Baker
Makes
30

These light, very thin, delicious little treats are adored by children and grown-ups alike, especially served with a big gelato or an espresso respectively. Super-easy to make and super-good!

Ingredients

Quantity Ingredient
100g butter, at room temperature
100g icing sugar
1 teaspoon vanilla paste or extract
1 teaspoon almond oil or pure extract
3 egg whites
100g plain flour

Method

  1. Preheat the oven to 190°C. Line a baking sheet with baking parchment.
  2. In the bowl of a stand mixer, place the butter, icing sugar, vanilla and almond oil. Beat until pale and fluffy. Start adding the egg whites a little at a time and, when incorporated, mix in the flour. Do not over-mix. (You can do all of this by hand if you prefer, using a wooden spoon and a mixing bowl.)
  3. Transfer the mixture to a piping bag fitted with a plain medium nozzle and pipe shapes about 4 cm long, leaving generous space between each. Bake for about 6–8 minutes or until turning golden on the edges. Leave to cool on the baking sheet.
Tags:
baking
cakes
biscuits
Italian
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