Cocoa Cookies / Langue De Chat.
You can cook Cocoa Cookies / Langue De Chat using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Cocoa Cookies / Langue De Chat
- You need 35 g of (1.2 oz,３Tbsp) unsalted butter, room temperature.
- It's 35 g of (1.2 oz, 4 Tbsp) powdered sugar.
- You need 35 g (1.2 oz) of egg white, room temperature.
- It's 10 g of (0.35 oz, 1.5 Tbsp) almond flour.
- You need 25 g of (0.9 oz, 2 and 4/5 Tbsp) cake flour, or all-purpose flour.
- Prepare 3.5 g (1/2 Tbsp) of cocoa powder, sugar-free.
- You need 3 drops of vanilla oil, optional.
- Prepare of chocolate, for dipping.
Cocoa Cookies / Langue De Chat step by step
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- 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..