Filled Cats’ Tongues
Number of servings : Prep time: Cooking time: Type of meal : | Cookies | Cookies Special diet : Ingredients
Number of servings :
Type of meal : | Cookies | Cookies
Special diet :
2/3 cup (150 mL) all-purpose flour
1/8 tsp (0.5 mL) salt
1/3 cup (75 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) vanilla sugar (see Bavarian Apple Cones recipe)
2 large egg whites
1 tsp (5 mL) finely grated lemon zest
3-1/2 oz (99 g) semisweet chocolate, coarsely chopped
2 oz (57 g) nougat, broken into large pieces
2-3 tbsp (30 – 45 mL) chocolate hazelnut spread (Nutella)
1 tbsp (15 mL) confectioners’ sugar
Preheat the oven to 350ºF (190ºC). Line two cookie sheets with parchment paper. Sift the flour and salt into a medium bowl. Beat the butter and granulated and vanilla sugars in a large bowl with an electric mixer at high speed until creamy. Add the egg whites and lemon zest, beating until pale and thick. Mix in the dry ingredients.
Fit a pastry bag with a 2-inch (5 cm) plain tip. Fill the pastry bag, twist the opening tightly closed, and squeeze out 2-inch (5 cm) lengths, spacing 1-1/2 inches (3.5 cm) apart on the prepared cookie sheets. Make the cookies slightly wider at both ends. Bake, one sheet at a time, for 5-7 minutes, or until faintly tinged with brown on top and slightly darker at the edges.
Working quickly, use a spatula to lift each cookie from the sheet and transfer to racks to cool. Melt the chocolate in a double boiler over barely simmering water. Dip both ends of the cookies in the melted chocolate and let stand for 30 minutes to set.
Chop the nougat in a food processor until finely ground. Transfer to a small bowl and mix in the chocolate spread and confectioners’ sugar to form a stiff cream. Stick the cookies together in pairs with filling.
Makes 16 cookies. Keeps 10 days.
Imported on 2011-01-20 16:41:26 — Original ID:1646