Lingue di gatto are one of many types of cookies known in Italian as pasticcini da tè, (“tea cookies”) because of how well they accompany a cup of tea.
They all share the characteristics of a small shape, a delicate texture, and are typically made with butter for rich flavor.
Special equipment: stand mixer (or hand-held mixer), piping bag, #12 round piping tip.
- 3 Tablespoons + 2 teaspoons (60 grams) unsalted butter, at room temperature
- 1/3 cup + 1 Tablespoon (90 grams) granulated sugar
- 2 large egg whites, lightly beaten
- ½ teaspoon (2.5 mL) vanilla extract
- ½ cup (70 grams) all-purpose flour
- ¼ teaspoon salt
- Preheat the oven to 375° F (190°C). Line 2 baking sheets with parchment paper. Set aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add in the egg whites and vanilla extract and mix on medium speed until incorporated. Scrape down the sides of the bowl as necessary.
- Sift the flour and salt into the butter mixture and mix on low speed until the dry ingredients are incorporated. Scrape down the sides of the bowl as necessary.
- Transfer the batter to a pastry bag fitted with a #12 round tip. Pipe the dough into 3-inch (9 cm) strips onto the parchment-lined baking sheets, spacing each dough strip 1 -1½ inches (2.5 – 3 cm) apart.
- Bake for 8-10 minutes, rotating baking sheets halfway through, until the edges are a deep golden brown and centers are a pale golden brown. Remove from the oven and allow the cookies to cool completely on the baking sheets before transferring them to a platter for serving.
- For best results, eat the cookies on the same day they are made.
Recipe Source: https://www.flaviasflavors.com/cookies/lingue-di-gatto/