Cat's tongue biscuits Iginio Massari's recipe
Cat's tongue biscuits Iginio Massari's recipe is an easy and quick way to make cat's tongue biscuits to serve with tea, ice cream, tasty cream desserts or hot chocolate
Doses for 34 biscuits
Calorie per porzione429kcal
Cost Low
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!