Italian Lingue Di Gatto Cookies Recipe

Ingredients

• 120 g unsalted butter (room temperature)
• 120 g powdered icing sugar (confectioners’ sugar) (sifted)
• 120 g egg whites (approx 3-4 large egg whites, room temperature)
• 120 g plain flour (all-purpose)
• pinch fine salt

Instructions

1. 1

   Beat butter and sugar together. Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper. Using a hand-held electric beater, cream butter and sugar together in a medium-sized bowl until pale and creamy.

2. 2

   Whisk in egg whites. Add half the egg whites and beat until combined. Add the remaining egg whites and beat for 1 minute until the mixture is smooth.

3. 3

   Sift in flour. Sift the flour into the bowl and fold in with a rubber spatula until a few flour streaks remain.

4. 4

   Pipe and bake. Fill a piping bag with the cookie batter and cut the corner off, leaving a 1.5 cm (½ inch hole). Pipe the batter in straight lines measuring approximately 7 to 8cm (3-inch).Bake for 15 minutes until the edges are crisp and golden, turning the trays halfway through. If shaping, then remove trays from the oven and immediately lay each cookie over a rolling pin to cool in an arc shape.Cool completely on the baking trays. An option is to dip the end of each cookie in melted chocolate. Serve immediately and enjoy!