Description

These delicate cat tongue cookies with lemon are a real treat! I've been making them since I was a child and they're always a hit. The light lemon note gives them a special freshness that goes perfectly with coffee or tea. They are incredibly easy to make and are great for a quick sweet snack or as a small gift. Preparation with the Thermomix® makes it even easier to get the dough perfectly smooth and homogeneous. Try it out, you'll be thrilled! Ideal for a cozy afternoon or as a sweet surprise for friends and family.

Ingredients (5 ingredients)

80 g Butter (at room temperature)

80 g Icing sugar

40 g Egg whites

80 g Flour 00

1 piece Lemon zest (untreated)

Preparation (6 steps)

Mix Butter and icing sugar

Thermomix® Setting

20 sec/Speed 4

Put 80g Butter (room temperature) and 80g icing sugar into the mixing bowl and mix for 20 sec/speed 4.

Add eggs

Thermomix® Setting

10 sec/Speed 3

Add 40g egg white and stir for 10 sec/speed 3.

Add flour and lemon zest

Thermomix® Setting

15 sec/Speed 3

Add 80g flour type 00 and the grated zest of an untreated lemon and stir for 15 sec/speed 3. Scrape down from the edge with the spatula and, if necessary, stir for a further 5 sec/speed 3 until a smooth dough is formed.

Prepare dough

Fill the dough into a piping bag with a smooth 10 mm nozzle and put it in the fridge for 10 minutes.

Shape and bake cookies

Line a baking sheet with baking paper. Pipe small strips of dough onto the baking sheet, about 6-7 cm long and 1.5 cm wide, leaving some space between the strips. Bake in the preheated oven at 200°C for 10-12 minutes until the edges are golden brown.

Let cool

Immediately after baking, remove the biscuits from the baking sheet with a spatula and leave to cool before serving.

Finished cooking? Great! 🎉

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About this recipe

The "Cat Tongues" with lemon are a childhood memory, a scent that takes me back to my grandmother's kitchen. She prepared them with disarming simplicity, and their delicate flavor was the perfect conclusion to every Sunday lunch. I tried to replicate that magic, and with the help of the Thermomix® I managed to obtain an even more precise and consistent result. The key to these cat tongues lies in the balance of the ingredients. The butter, strictly at room temperature, gives the biscuit its friability and richness. The icing sugar, finer than granulated sugar, dissolves evenly in the dough, ensuring a smooth and velvety consistency. The egg whites, lightly whipped, add lightness and help create a crispy structure. The 00 flour, with its low gluten content, contributes to a delicate consistency that melts in your mouth. Finally, the lemon zest, grated finely, gives a fresh and lively aroma that contrasts pleasantly with the sweetness of the biscuit. Make sure you use an untreated lemon, organic if possible, to avoid pesticide residues. Using the Thermomix® greatly simplifies preparation. Put the butter at room temperature and the icing sugar in the mixing bowl and mix for 20 seconds at speed 4. This step is essential to obtain a homogeneous and lump-free mixture. Then add the egg whites and mix for 10 seconds at speed 3. Finally, add the flour and the grated lemon zest and mix for 15 seconds at speed 3. If necessary, scrape the sides of the bowl with the spatula and mix for another 5 seconds at speed 3, until a smooth and homogeneous dough is obtained. It is important not to work the dough too much, to avoid it becoming too elastic. To vary the recipe, you can replace the lemon zest with orange or mandarin zest. You can also add spices such as cinnamon or vanilla for a warmer and more enveloping touch. For a more delicious version, you can dip the tips of the biscuits in melted chocolate. For a gluten-free version, you can replace the 00 flour with a mixture of gluten-free flours suitable for desserts. However, in this case, it may be necessary to add a little xanthan gum to improve the consistency of the dough. The lemon cat tongues are perfect to enjoy with a cup of coffee, tea or hot chocolate. They can also be served as an accompaniment to ice cream, sorbets or creams. They are ideal for an afternoon tea or as a small homemade gift. To store the cat tongues, store them in an airtight container at room temperature. They can be kept for several days, maintaining their fragrance and crispness. The dough can be prepared in advance and stored in the refrigerator for up to 24 hours. In this case, it is advisable to let it rest at room temperature for about 30 minutes before using it.