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 in these winter days.
It’s cloudy here in Tuscany and a bit cold as well. I need staying at home in my comfort zone and waiting to heal completely from flu.
Well, what’s better than making mess in my kitchen?
I don’t think that exist 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 consistence!
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 consistence.
The best cat’s tongue cookies are
- the flavor is slightly toasted in the edges
Bad cat’s tongue cookies are
- strong taste of egg
Secrets to make the best cat’s tongues cookies:
- Heat the oven pan (90°C; 194°F) where you’re going to pipe the mixture. This avoid to immediately shock the surface creating a barrier that makes difficult cooking 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 in oven again for 5 minutes and test one more time.
With these 2 ways I can assure the best cat’s tongue cookies you’ll ever ate.
Have you a different trick to obtain the best cat’s tongue cookies?
Maybe did you try them with a particular flavor?
What are your difficulties in making these cookies?
Please, leave a comment, I’ll be happy to answer to all your questions, that’s my job!
- 100gr (1 stick) Butter room temperature
- 100gr (1 cup) Icing Sugar
- 100gr (1 cup) All purpose flour (00 flour)
- 2 egg whites room temperature
- Preheat the oven 200°C (392°F) or 180°C (375°F) with fan oven
- Put in a large bowl the butter and sugar and beat until fluffy.
- Add half a dose of egg whites and whip;
- than half a dose of sieved flour and whip once more.
- Continuing with whips, add the rest of whites and flour.
- Obtain a fluffy and light mixture.
- Fill a piping bag and leave to rest in the fridge for about 10 minutes
- Remove the baking pan from the oven and take the piping bag from the fridge
- Pipe thin strips of dough (7cm 2¾in) on baking paper. Over a baking tray.
- You should obtain about 30 cat's tongue cookies
- Bake in oven 200°C (392°F) or 180°C (375°F) with fan oven for about 10-12 minutes
- Turn off heat when the cookies will be slightly brown in the edges
- Remove the cookies from the baking sheet immediately, helping with a spatula
- Let them cool
- If once cooled they're always soft in the middle, bake 5 minutes more.
- Try them with: Macedonia Salad (fresh fruit), Zabaione Sauce, Whipped Cream, Chocolate Or simply natural, drinking a cup of tea.