Gluten-Free Cocoa Cat’s Tongues, a classic little cookie with the extra touch of cocoa.
Cocoa cat’s tongues are made in a flash, just mix the ingredients without needing to whip and into the oven they go, the baking is just as quick.
They’re also a great idea for using up leftover egg whites from other preparations!
Cocoa cat’s tongues are crisp and delightful, excellent for accompanying a coffee or ice cream, even as a post-meal treat.
Shall we see how to make them?
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: About 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 75 g egg whites (2 egg whites, at room temperature)
- 75 g butter (also lactose-free, at room temperature)
- 90 g powdered sugar
- 75 g gluten-free rice flour
- 30 g gluten-free potato starch
- 30 g unsweetened cocoa powder
- 1 pinch salt
- 1/2 teaspoon vanilla extract (or vanilla sugar)
Steps
Egg whites and butter must be at room temperature, butter soft but not melted, take them out of the fridge about an hour before starting.
Work the soft butter with the sugar, then add the egg white to this cream and mix well with a hand whisk.
Add salt, vanilla, the flours, and cocoa and continue working with the hand whisk (if desired, you can also use electric beaters but it is not necessary).You will get a soft but consistent mixture.
Line the baking tray with parchment paper.
Place the mixture in a piping bag and create long sticks (3-4 inches), well spaced as they will flatten in the oven.
Bake at 356°F (convection) for 8/9 minutes. Check the browning.
Remove from oven, let cool and harden, then gently detach from parchment paper.
Store the cat’s tongues in a well-sealed jar.
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