Langues De Chat Recipes

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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



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 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.

SALTED PRALINE LANGUES DE CHAT



Salted Praline Langues de Chat image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Food Processor     Mixer     Egg     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 5 to 6 dozen cookies

Number Of Ingredients 14

For praline
1 cup sugar
1/2 cup sliced almonds (preferably with skin), toasted
For cookies
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1/3 cup sliced almonds (preferably with skin)
1 cup sugar
1 1/2 sticks unsalted butter, softened
5 large egg whites
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
Flaky sea salt, such as Maldon, for sprinkling
Equipment: a pastry bag fitted with a 3/8-inch plain tip

Steps:

  • Make praline:
  • Put a large sheet of foil on a heatproof work surface.
  • Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.
  • Make cookies:
  • Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
  • Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.
  • Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.
  • Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.
  • Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).
  • Form and bake more cookies on cooled baking sheets lined with fresh parchment.

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

LANGUES DE CHAT



Langues De Chat image

These little cookies crispy and buttery cookies, are literally translated as "cats' tongues," refers to the shape of these cookies.

Provided by Yujai

Categories     Dessert

Time 27m

Yield 30 serving(s)

Number Of Ingredients 5

4 tablespoons butter
1/2 cup brown sugar
2 large egg whites, lighten beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour

Steps:

  • Preheat to 325F.
  • Cream buttern and sugar until pale and fluffy. Gradually beat in egg whites and vanilla. Mix in flour until just blend.
  • Spoon mixture into pastry Bag.
  • Bake 10-12 minutes.

Nutrition Facts : Calories 36.3, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 16, Carbohydrate 5.2, Fiber 0.1, Sugar 3.6, Protein 0.5

LANGUES DE CHAT



Langues de Chat image

Provided by Moira Hodgson

Categories     quick, dessert

Time 23m

Yield About 30 cookies

Number Of Ingredients 6

2 tablespoons unsalted butter at room temperature
1/3 cup of sugar
1 teaspoon of either vanilla extract or grated rind of lemon or orange or ground ginger
Pinch of salt
2 egg whites, at room temperature
1/3 cup of flour

Steps:

  • Preheat oven to 425 degrees.
  • Butter and flour two baking sheets.
  • Beat the butter, sugar, vanilla, and salt until pale and fluffy. Beat the egg whites for 1 minute, until they mound slightly. Add the egg whites and mix just enough to blend. Add the flour through a sieve, shaking it over the batter and folding it in quickly.
  • Using a dinner knife, scoop up about 1 teaspoon batter and tap it onto the cookie sheet. Press the knife down onto the batter so you have a line 2 1/2 inches. Spread the batter on the sheet in this manner, leaving 2 inches between each cookie.
  • Bake for 4-5 minutes in the middle of the oven, until the cookies have browned slightly at the edges. Remove with a metal spatula and cool on a rack. If the cookies harden before you take them off the sheet, return them to the oven to warm them.
  • When the cookies have cooled, store them in an airtight container.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 2 grams, TransFat 0 grams

LANGUES-DE-CHAT



Langues-de-Chat image

The long, thin shape of these cookies accounts for their distinctive name in many languages: langues-de-chat in French, lingue di gatto in Italian, and cat's tongues in English. Serve them as an accompaniment to fruit compote or ice cream.

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, room temperature
3/4 cup confectioners' sugar, sifted
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 375°F. Sift together flour and salt in a bowl.
  • Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners' sugar. Add eggs one 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 #802). Pipe 2 3/4-inch lengths about 3/8 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, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
  • Use a pastry bag fitted with a plain round tip to pipe lengths of batter in rows; squeeze a bit of extra dough on the ends of each, so that the ends are slightly wider than the centers.

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