The best and crunchy cat's tongue cookies
Prep time
Cook time
Total time
Erika Elia:
Recipe type: Dessert
Cuisine: Italian
Serves: 30 cookies
  • 100gr (1 stick) Butter room temperature
  • 100gr (1 cup) Icing Sugar
  • 100gr (1 cup) All purpose flour (00 flour)
  • 2 egg whites room temperature
  1. Preheat the oven 200°C (392°F) or 180°C (375°F) with fan oven
  2. Put in a large bowl the butter and sugar and beat until fluffy.
  3. Add half a dose of egg whites and whip;
  4. than half a dose of sieved flour and whip once more.
  5. Continuing with whips, add the rest of whites and flour.
  6. Obtain a fluffy and light mixture.
  7. Fill a piping bag and leave to rest in the fridge for about 10 minutes
  8. Remove the baking pan from the oven and take the piping bag from the fridge
  9. Pipe thin strips of dough (7cm 2¾in) on baking paper. Over a baking tray.
  10. You should obtain about 30 cat's tongue cookies
  11. Bake in oven 200°C (392°F) or 180°C (375°F) with fan oven for about 10-12 minutes
  12. Turn off heat when the cookies will be slightly brown in the edges
  13. Remove the cookies from the baking sheet immediately, helping with a spatula
  14. Let them cool
  15. If once cooled they're always soft in the middle, bake 5 minutes more.
  16. Try them with: Macedonia Salad (fresh fruit), Zabaione Sauce, Whipped Cream, Chocolate Or simply natural, drinking a cup of tea.
Recipe by Cooking Classes and Private Chef In Tuscany at