Vanilla Cookies: Lingue di gatto

Name: Vanilla Cookies: Lingue di gatto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 40 cookies
Ingredients: 1 cup all-purpose flour; ½ cup butter; 1 cup powdered sugar; 1 tbsp vanilla powder; 3 eggs white; 1 pinch salt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
40 cookies
Calories
43 kcal
Course
Dessert, Baked Goods
Cuisine
Mediterranean, French, Italian

Vanilla Cookies: Lingue di gatto

Iris Warren

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If you’re looking for an easy and quick cookie recipe, Italian lingue di gatto (cat’s tongues) might be your new favorite!

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Ingredients

Servings

1 cup all-purpose flour
½ cup butter
1 cup powdered sugar
1 tbsp vanilla powder
3 eggs white
1 pinch salt

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Instructions

Beat the egg whites: Use an electric mixer to beat the egg whites on high speed until they form very stiff peaks.
Soften the butter: Put the butter in the microwave for a few seconds. It should be soft but not melted. Use your finger to test: the butter should keep its shape but feel soft to the touch.
Mix butter and sugar: In a large mixing bowl, combine the softened butter and powdered sugar using a stand mixer. Mix until the batter is fluffy and smooth. Be careful to avoid any clumps.
Prepare dry ingredients: In a separate bowl, mix the flour with salt and vanilla powder. Set it aside.
Fold in the egg whites: Gradually add the beaten egg whites to the butter and sugar mixture. Use a spatula and fold in the whites gently with upward motions to avoid deflating the batter. Continue until all egg whites are incorporated.
Add the flour mixture: Slowly fold in the flour mixture, a little at a time, until everything is well combined.
Chill the batter: Refrigerate the batter for about 30 minutes. This will help it become more compact.
Preheat the oven: Preheat your oven to 170°C (338°F) for a static oven, or 150°C (302°F) for a fan-assisted oven. If you want golden-brown cookies, increase the temperature to 178°C (356°F), but be careful, as lingue di gatto can burn easily.
Prepare the piping bag: Fill a piping bag with the batter. Use a 1/2-inch smooth steel piping tip (you can also use a plastic one).
Pipe the cookies: Line your largest baking tray with parchment paper. Pipe 8cm (3-inch) long stripes, leaving about 2.5cm (1 inch) of space between each one. The cookies will expand in the oven, so don’t let them touch.
Pipe evenly: Try to pipe the stripes evenly in length and thickness for consistent baking.
Adjust thickness for texture: For softer cookies, pipe out thicker stripes of batter. For crispier, crumbly cookies, use thinner stripes, but watch the baking time closely.
Bake the cookies: Place the tray on the middle rack of the oven. Bake for 8-10 minutes, or until the edges of the cookies turn light golden. Be sure to monitor them closely to prevent burning.
Check for doneness: As the cookies bake, they will rise slightly before flattening. If they appear too pale, open the oven door and gently touch them with your finger. If they feel elastic and firm, they are almost done.
Finish baking: If necessary, increase the temperature to 180°C (356°F) for the last minute of baking to make the cookies crumbly and dry.
Cool the cookies: Once baked, use a spatula to carefully transfer the cookies onto a cooling rack.
Enjoy: Give in to temptation and enjoy a hot lingue di gatto. Just imagine how delicious they are!

Nutrition Information

Show Details

Calories 43kcal (2%) Carbohydrates 5g (2%) Protein 0.3g (1%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 6mg (2%) Sodium 19mg (1%) Potassium 4mg (0%) Fiber 0.1g (0%) Sugar 3g (6%) Vitamin A 71IU (1%) Calcium 1mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 43 kcal

% Daily Value*

Calories	43kcal	2%
Carbohydrates	5g	2%
Protein	0.3g	1%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	6mg	2%
Sodium	19mg	1%
Potassium	4mg	0%
Fiber	0.1g	0%
Sugar	3g	6%
Vitamin A	71IU	1%
Calcium	1mg	0%
Iron	0.1mg	1%