Langues de Chat (French Cat Tongue Biscuits)

Today, let’s bake my childhood French biscuits. They are light and crispy and are perfect to use your egg white leftovers.

Ingredients for about 140 langues de chat:

• 212 g unsalted butter

• 212 g icing/powdered sugar

• 1 Bourbon vanilla bean

• 1 teaspoon cinnamon

• 212 g egg whites (about 6 eggs)

• 106 g ground almonds

• 106 g flour (type 55)

• 2 teaspoons pistachio paste

• 2 teaspoons unsweetened cocoa powder (Van Houten)

Decoration:

• Pistachios

• Whole almonds

Before starting the recipe, take out the butter and leave it at room temperature.

Instructions:

1. In a large bowl, soften the butter by kneading it with a wooden spoon. When it is softened enough, add the sugar and mix to obtain a homogeneous and creamy mixture.

2. Scent the batter with the vanilla that you will have split in half by collecting the seeds and add the cinnamon.

3. Add the egg whites twice, and mix.

4. Add the ground almonds and the sifted flour, mixing gently with a spatula.

   1. Divide the batter into three. Flavour the first one with the cocoa powder, the second one with the pistachio paste, and leave the third one plain. Then add them separately in piping/pastry bags.

5. Preheat the oven to 180°C/356°F and line baking sheets with baking paper.

6. Pipe batter in straight lines about 6/7 cm long, spacing them apart as they will spread while baking.

7. Chop a few pistachios and almonds. Sprinkle some biscuits with it by alternating tastes.

8. Bake at 180°C/356°F for 8 to 10 minutes, until light golden brown around the edges.

9. Use a cranked spatula to transfer to a cooling rack. Let it cool, and serve.

Notes :

Perfect with a cup of tea, they can also decorate some cakes or served on their own with cream desserts. Bon appétit !