Cocoa Cookies / Langue De Chat. Fresh baked, hand-made, individually decorated real American cookies. A party with a tray of cookies is always better Mix flour and cocoa, and sift it twice. Two tastes of milk and cocoa rich cookies contain banana shake taste white chocolate between cookies.
The recipe of these Langues de chat cookies is the classic one, to obtain fragrant, light and very thin biscuits that dissolve in your mouth in a blink of an eye (tongue?).
They are perfect for an afternoon tea, but also delicious if dipped in a cup of coffee or Chantilly cream.
The secret to making the Langues de chat cookies is in the dough, which must be soft and fluffy you should put it.
You can have Cocoa Cookies / Langue De Chat using 8 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Cocoa Cookies / Langue De Chat
- It's 35 g of (1.2 oz,３Tbsp) unsalted butter, room temperature.
- You need 35 g of (1.2 oz, 4 Tbsp) powdered sugar.
- It's 35 g (1.2 oz) of egg white, room temperature.
- You need 10 g of (0.35 oz, 1.5 Tbsp) almond flour.
- Prepare 25 g of (0.9 oz, 2 and 4/5 Tbsp) cake flour, or all-purpose flour.
- It's 3.5 g (1/2 Tbsp) of cocoa powder, sugar-free.
- Prepare 3 drops of vanilla oil, optional.
- You need of chocolate, for dipping.
Beat in the egg whites one at a time until batter is light and fluffy. The Best Souvenir Set of Hokkaido! Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth and creamy. Chocolat Blanc Langue de Chat:the sweetness that it is smooth and crunchy with butter from Hokkaido A manufacturer: Ishiya Confectionery Co., Product details Is Discontinued By Manufacturer : No A langue de chat is a French baked cookie With a light texture that easily melts in your mouth.
Cocoa Cookies / Langue De Chat instructions
- My Youtube Recipe Channel→What Santa left behind Please come to see！.
- Soften unsalted butter at room temperature beforehand. Take an egg out from a fridge in advance and prepare an egg white that is not cold (room temperature). Mix flour and cocoa, and sift it twice..
- Cream the butter until smooth. Add powdered sugar to the butter in 3 parts, mix well each time. Mix well with a whisk for 1 min..
- Beat the egg white lightly with a fork so as not to foam. Add the egg white to the butter mixture in 6 parts. Mix until smooth each time..
- Add almond flour, mix well with a spatula until smooth while crushing lumps. Add vanilla oil, mix well..
- Add the flour, fold it until smooth. Cover the bowl with plastic wrap, let it sit in a fridge for 30 mins. Preheat an oven to 190℃ / 374F..
- Pipe the mixture into round shapes or use the mold to shape them up. I used a template mat. Each size is a 4cm /1.6 inches in diameter, 2mm / 0.08 inch thick. Let the remaining mixture sit in a fridge..
- Bake it at 170℃ / 338 F for 11 mins, and 110℃ / 230 F for 7 mins. Bake the rest in the same way. Transfer them to a rack to cool down..
- Dip 1/3 each cookie in melted chocolate. Dry the chocolate, and done! If the chocolate doesn't dry, refrigerate them for around 5 mins to harden it..
The dough is made by mixing equal amounts of sugar and butter that has softened at room temperature, and adding flour and egg white. The dough is formed into long, thin bars and baked in the oven. Langues de Chat cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Langues de Chat biscuits Plain or with chopped nuts or cocoa nibs these biscuits are delicious on their own or as an accompaniment to ice cream and soft, creamy desserts. Dip them in Mint Chocolate Ganache, add a sprinkle of raw sugar, and we dare you to eat just one.