📝 About This Recipe
Named for their distinctive long, flat shape that resembles a cat's tongue, these classic French biscuits are a masterpiece of minimalist pastry. They offer a delicate snap followed by a melt-in-the-mouth buttery finish, accented by the aromatic warmth of pure vanilla. Perfect in their simplicity, these golden-edged treats are the ultimate accompaniment to fine teas, creamy desserts, or enjoyed simply on their own.
🥗 Ingredients
The Batter Base
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 cup Confectioners' Sugar (sifted to remove lumps)
- 3 Large Egg Whites (at room temperature)
- 1 cup All-Purpose Flour (sifted)
Flavorings & Aromatics
- 1 teaspoon Pure Vanilla Extract (high quality or vanilla bean paste)
- 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Lemon Zest (optional for a bright citrus note)
Optional Finishing
- 4 ounces Dark Chocolate (melted, for dipping the ends)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position your oven racks in the upper and lower thirds of the oven for even baking.
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2
Line two large baking sheets with parchment paper or silicone baking mats. If using parchment, you can use a small dab of butter in the corners to keep the paper from sliding.
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3
In a large mixing bowl, cream the softened butter and sifted confectioners' sugar together using a whisk or an electric hand mixer on medium speed. Beat until the mixture is pale, light, and very fluffy, about 3-4 minutes.
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4
Gradually add the room-temperature egg whites one at a time. It may look slightly curdled at first, but continue whisking vigorously until the mixture is smooth and fully emulsified.
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5
Stir in the vanilla extract, sea salt, and lemon zest (if using) until well combined.
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6
Using a rubber spatula, gently fold in the sifted all-purpose flour. Mix just until no white streaks remain; do not overmix, as this will develop gluten and make the cookies tough.
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7
Fit a large pastry bag with a plain round tip (about 1/4 inch to 1/2 inch in diameter). Fill the bag with the cookie batter.
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8
Pipe the batter into straight lines about 3 inches long on the prepared baking sheets. Leave at least 2 inches of space between each biscuit, as they will spread significantly in the oven.
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9
Bake for 5 to 7 minutes. Watch them closely; they are done when the edges are a beautiful golden brown while the centers remain pale.
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10
Remove from the oven and let them sit on the baking sheet for 1-2 minutes to firm up slightly.
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11
Carefully transfer the cookies to a wire cooling rack using a thin offset spatula. They will become crisp as they cool completely.
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12
If desired, dip one end of each cooled cookie into melted dark chocolate and place on parchment paper until the chocolate sets.
💡 Chef's Tips
Ensure your butter and egg whites are truly at room temperature to prevent the batter from breaking. Sift both the sugar and the flour to ensure the delicate, smooth texture these cookies are famous for. Use a silicone mat for the most even browning and easiest release. If the cookies lose their crispness due to humidity, pop them back into a 300°F oven for 2-3 minutes to refresh them. Store in an airtight container immediately after cooling to maintain that signature 'snap'.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Champagne or a sweet dessert wine like Sauternes. Use them as an edible garnish for chocolate mousse or vanilla bean panna cotta. Pair with a cup of Earl Grey tea or a dark roast espresso for a sophisticated afternoon snack. Sandwich two cookies together with a thin layer of ganache or raspberry jam. Arrange them in a fan shape around a bowl of fresh summer berries and whipped cream.