Langue-de-chat Cookies (chocolate sandwich). I put milk chocolate between crispy egg white cookies. Great recipe for Langue-de-chat Cookies (chocolate sandwich)★Recipe video★. I put milk chocolate between crispy egg white cookies.

A langue de chat is a white cookie that's baked until the edges brown. The carefully controlled oven temperature achieves a crisp bake. White chocolate is sandwiched between the freshly baked langue de chat biscuits. You can cook Langue-de-chat Cookies (chocolate sandwich) using 7 ingredients and 11 steps. Here is how you cook that.

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

Prepare 1.2 oz (1/6 cup) of unsalted butter, room temperature.
It's 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.

This chocolate is an original recipe made just for Shiroi Koibito. 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. On low speed, or while pulsing the processor, add the butter, and then the egg.

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..

The dough for these chocolate sandwich cookies are great for stamping to create a fun design. This dough rolls out beautifully, and can be cut into any shape you want. Directions In a large bowl, combine the cake mixes, oil and eggs until well blended. These chocolate sandwich cookies are next level delicious. They have two chewy, fudgy double chocolate cookies with sweet and creamy frosting in the middle.