Langue-de-chat Cookies (chocolate sandwich). Fresh baked, hand-made, individually decorated real American cookies. A party with a tray of cookies is always better Langue-de-chat Cookies (chocolate sandwich) WSLB. I put milk chocolate between crispy egg white cookies.

This chocolate is an original recipe made just for Shiroi Koibito. In the bowl of a stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. You can have Langue-de-chat Cookies (chocolate sandwich) using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Langue-de-chat Cookies (chocolate sandwich)

Prepare 1.2 oz (1/6 cup) of unsalted butter, room temperature.
You need 1.2 oz (4 Tbsp.) of powdered sugar.
Prepare 1.2 oz of egg white (a L size egg white), room temperature.
It's 0.35 oz of (1.5-2 Tbsp.) almond flour.
You need 0.9 oz (3 Tbsp.) of cake flour.
Prepare 3-4 drops of vanilla oil.
Prepare 1.7 oz of milk chocolate.

Add water, a tablespoon at a time, and beat until desired consistency is reached. Frost the bottom of one cookie and top with another cookie. Set two racks in the middle of the oven. In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies.

Langue-de-chat Cookies (chocolate sandwich) instructions

★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=OBmF0VUN-SE&t=3s.
Sift cake flour. Sift powdered sugar..
Make butter smooth. Add the powdered sugar in 3 parts. Mix well with a spatula each time. And then mix it for a minute with a whisk..
Beat egg white lightly so as not to foam. Add it to the butter in 6 parts. Mix each time until it becomes smooth..
Sift almond flour into the batter and mix well. Add vanilla oil and mix well..
Add all the cake flour at once. Fold it. Let it sit in a fridge for 30 minutes. Preheat a oven to 374 ºF..
Take it out of the fridge and mix it gently to soften. Put it in a piping bag. (plain piping nozzle) Squeeze out 24 round shapes on a baking tray..
Hit the tray to flatten batter..
Bake it for 13 minutes at 320 ºF. Open the door and wait 5 minutes as it is. Close the door again and dry it at 230 ºF for 10 minutes..
Cool it well. Put melted chocolate between two cookies..
Let it cool in a fridge for 5 minutes to harden the chocolate. Please store them at room temperature in a sealed container. You should also put a desiccant to keep crispy texture..

On low speed, or while pulsing the processor, add the butter, and then the egg. Stir in all remaining cookie ingredients. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. These chocolate sandwich cookies are next level delicious. They have two chewy, fudgy double chocolate cookies with sweet and creamy frosting in the middle.