The best cat’s tongue cookies blend perfectly with Zabaione and today I really wish a warm cup of this sauce where dunking this delicacy.
I’m leaving you quickly the recipe for Zabaione Sauce, meanwhile drink a glass of Vov that’s perfect for these winter days.
It’s cloudy here in Tuscany and a bit cold as well. I need to stay at home in my comfort zone and waiting to heal completely from the flu.
Well, what’s better than making a mess in my kitchen?
I don’t think that exists a person who doesn’t love cat’s tongue cookies, anyway I myself often find something wrong while tasting them.
What is it? It’s because of the consistency!
Yes, because the best cat’s tongue cookies are delicious if they’re crunchy in each part of the cookie, not only in the edges. I read right a few hours ago, about these cookies: “crispy in the edges and soft in the middle”. Well, this is completely wrong.
Cat’s tongue cookies must be friable. And it’s not elementary to make crumbly this cookie.
That’s why many people say that cat’s tongue cookies are “difficult to make”. In fact, they’re insidious:
- few ingredients
- easy steps
- short time cooking
What can be wrong?
Well, I already answered you: the consistency.
The best cat’s tongue cookies are
- the flavor is slightly toasted on the edges
Bad cat’s tongue cookies are
- the strong taste of egg
Secrets to making the best cat’s tongues cookies:
- Heat the oven pan (90°C; 194°F) where you’re going to pipe the mixture. This avoids immediately shock the surface creating a barrier that makes it difficult to cook the middle of the cookie.
- Once you turned off the oven let them cool well. Break one cookie, if it’s not completely crunchy, put it in the oven again for 5 minutes and test one more time.
With these 2 ways, I can assure you the best cat’s tongue cookies you’ll ever eat.