Langue De Chat Cats Tongue Recipes

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LANGUES DE CHAT



Langues de Chat image

These cookies are called 'cat's tongues'. They are easy to make. This is a French recipe, but it has already been converted to conventional measurements.

Provided by MBMCD

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 36

Number Of Ingredients 7

9 tablespoons butter, softened
½ cup white sugar
2 tablespoons white sugar
3 egg whites
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
6 (1 ounce) squares semisweet chocolate, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
  • In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
  • Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
  • Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
  • When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

Nutrition Facts : Calories 83 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 25.2 mg, Sugar 5.9 g

LANGUES-DE-CHAT



Langues-de-Chat image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen 3-inch cookies

Number Of Ingredients 10

1/4 pound unsalted butter, cut into small pieces, plus more for cookie sheet
1/2 cup superfine sugar
1 cup unbleached all-purpose flour
1/4 teaspoon salt
3 large egg whites
1/2 teaspoon pure vanilla extract
Zest of 1 lemon, grated
8 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
1 cup chopped pistachios

Steps:

  • Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
  • Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3 inches long. Repeat S pattern in reverse.
  • Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. Cookies will become crisp as they cool.
  • Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.

LANGUES-DE-CHAT COOKIES



Langues-De-Chat Cookies image

Langues-de-chat -- "cat tongues" -- are classic French butter cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 6

2/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar, sifted
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Sift together flour and salt in a small bowl; set aside.
  • Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth and creamy. Mix in sugar. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.
  • Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #804). Pipe 2-inch lengths, about 3/4 inch wide (the ends should be slightly wider than the center), onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
  • Bake until just golden around edges, 10 to 12 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers up to 3 days.

LANGES DE CHAT (CAT TONGUE COOKIES)



Langes de Chat (Cat Tongue Cookies) image

Langes de chat, the French word for cat tongue cookies, are also called "Lingue di Gatto" in Italy. These cookies may be served plain or used as cake decorations, ice cream sandwiches, or dipped in chocolate.

Provided by Sophia Candrasa

Time 40m

Yield 36

Number Of Ingredients 5

1 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup superfine sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3 large egg whites

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
  • Cream butter cubes for about 1 minute in a bowl with an electric mixer until smooth and the color has turned pale yellow. Add sugar and vanilla extract; continue the creaming process until the mixture is smooth. Beat in the egg whites, 1 at a time, on low speed until batter is light and fluffy. Mix in flour until just combined--do not overmix!
  • Transfer batter into a pastry bag with a medium plain tip and pipe dough in 2-inch "tongues" onto the prepared baking sheets.
  • Bake in the preheated oven until cat tongues turn golden brown on the edges, about 10 minutes.

Nutrition Facts : Calories 81 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 5.4 mg, Sugar 5.6 g

LANGUE DE CHAT (CAT'S TONGUE)



Langue De Chat (Cat's Tongue) image

Ever tasted a light brittle biscuit sandwiched with either white chocolate or milk chocolate? Yes, these biscuits are known as the Langue De Chat that was possibly date to the 17th Century where at that period was the time where refined white sugar and piping bags were popular with the wealthy classes of Northern Europe. In Europe, they are sometimes known as "cat's tongue" as it is usually baked long and flat with rounded ends. These biscuits are crisp and brittle as the key ingredients includes cornflour and mainly of egg whites rather than whole egg. Because of the dry nature and ingredients used, these biscuits can be kept for quite a long time and are usually served with certain liqueurs and sparkling wines. This recipe here follows closely to the famous Pepperidge Farm's Milano Cookies. It is easy and tastes as good. Enjoy! For more simple desserts recipes especially for amateur bakers, visit: http://b8ke.blogspot.com

Provided by B8KE5180

Categories     Dessert

Time 30m

Yield 12-15 serving(s)

Number Of Ingredients 7

125 g butter
100 g caster white sugar
2 egg whites (from 2 large eggs)
1/2 teaspoon vanilla extract
100 g flour
25 g cornflour
1 cup confectioner's coating

Steps:

  • Preheat oven to 150°C.
  • Cream butter + sugar till fluffy. Sugar should melt into the butter.
  • Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
  • Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
  • Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.).
  • Pipe 2" strips onto tray that is lined with baking sheet.
  • Bake for 150°C for 20mins or until the edges turn slightly brownish.
  • Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve! Recipe can make approximately 12-15 sandwiched biscuits.

Nutrition Facts : Calories 116.3, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.3, Sodium 69.1, Carbohydrate 8.4, Fiber 0.2, Sugar 0.2, Protein 1.6

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