Let’s make Cat’s Tongue Cookies, the original recipe by Iginio Massari, to be prepared just in time for tea or hot chocolate! Cat’s tongue cookies are flat and crunchy biscuits full of sugar and butter, characterized by an oval shape and a rough surface that resembles real cat’s tongues. Iginio Massari has the perfect recipe to make cat’s tongue cookies and here it is, step by step with all the tricks to obtain crunchy biscuits to enjoy with chocolate, tea, coffee or a delicious dessert cream. The ingredients are the ones from the original recipe, which include butter, powdered sugar, egg whites, and type 0 flour (manitoba). Here’s how to make cat’s tongue biscuits.
Iginio Massari’s Cat’s Tongue Cookies Recipe
Here is Iginio Massari’s recipe for Cat’s Tongue Cookies, crunchy and sweet biscuits, slightly rough and easy to make, either straight or curved, to better dip them in hot chocolate or dessert creams. Cat’s tongue cookies are perfect for serving with tea or coffee, and they are ideal to be served as an afternoon snack. Let’s see the recipe from the master Iginio Massari to make these delicious cookies that can be paired with almost anything. To prepare this recipe, you will need a pastry bag with a round and smooth nozzle.
Cat’s tongue biscuits Iginio Massari’s recipe
Other details
- Difficulty: medium
Ingredients
- 50 g Soft butter (¼ cup)
- 60 g Powdered sugar (½ cup)
- 50 g Egg whites (2 ounces)
- 50 g Flour 0 (½ cup)
Instructions
How to make cat's tongue biscuits
- Start by putting the butter in a bowl, which should be soft and almost creamy. Add the powdered sugar and mix with a spatula until you get a homogeneous mixture, then add the egg whites and keep stirring with the spatula until the mixture is fluid, without being whipped.
- Finally, add the flour and mix everything until you get a soft dough, taking care to avoid the formation of lumps. Transfer the dough immediately to a pastry bag with a smooth nozzle, with a diameter of 1 centimeter. Line a baking sheet with parchment paper, then use the pastry bag to create long lines of dough, about 4 inches long.
- You can fit up to 15 lines spaced out on a baking sheet. Iginio Massari's cat's tongue cookies should be baked in a preheated convection oven at 375°F for just 8 minutes. As soon as the edges are golden, they are ready to be taken out of the oven.
- It is possible to shape the cookies into a round shape by placing them on a rolling pin when still hot, so that they will cool in the desired shape. You have to be quick though, because they cool down fast due to their thinness. Your cat's tongue cookies are now ready!
Conservation
The biscuits can be stored for up to two weeks in an airtight container or frozen for up to a month after baking.Watching calories
The cat’s tongue biscuits contribute to about 429 calories (kcal) per 3.5 oz.Chocolate Cat Tongue Cookies
The cat tongue cookies made with the original recipe of Iginio Massari are very delicious even plain, but some can’t resist the temptation of covering them with chocolate. Our advice is to follow the recipe below. Once the cat tongues have cooled down, you can proceed to melt the chocolate of your choice in a double boiler. Then, dip the cold cat tongues in the melted chocolate, let them drain a little, and then let the chocolate cool completely by placing the chocolate-covered cat tongues on a tray lined with parchment paper at room temperature. The chocolate takes about 2-4 hours to completely solidify, depending on the temperature in the room. After this time, you can enjoy your chocolate cat tongue cookies!
SHARE Iginio Massari’s original recipe for cat tongue cookies.
