Italian Lingue Di Gatto Cookies Recipe

5 from 3 votes

Italian Lingue Di Gatto Cookies Recipe

These buttery, crisp Lingue di Gatto cookies made with only five ingredients will become a family favourite. Made in under 30 minutes, you can bake some at the last minute.

Prep Time10

Cook Time15

Total Time25

Course: Cookies & Biscuits

Cuisine: Italian

Servings: thin cookies

Calories: 56kcal

Author: Emma Duckworth

Equipment

Hand-held electric beaters
Baking Tray

Ingredients

120 g unsalted butter room temperature
120 g powdered icing sugar (confectioners’ sugar) sifted
120 g egg whites approx 3-4 large egg whites, room temperature
120 g plain flour (all-purpose)
pinch fine salt

Metric - US Customary

Instructions

Beat butter and sugar together. Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper. Using a hand-held electric beater, cream butter and sugar together in a medium-sized bowl until pale and creamy.
Whisk in egg whites. Add half the egg whites and beat until combined. Add the remaining egg whites and beat for 1 minute until the mixture is smooth.
Sift in flour. Sift the flour into the bowl and fold in with a rubber spatula until a few flour streaks remain.
Pipe and bake. Fill a piping bag with the cookie batter and cut the corner off, leaving a 1.5 cm (½ inch hole). Pipe the batter in straight lines measuring approximately 7 to 8cm (3-inch).
Bake for 15 minutes until the edges are crisp and golden, turning the trays halfway through. If shaping, then remove trays from the oven and immediately lay each cookie over a rolling pin to cool in an arc shape.
Cool completely on the baking trays. An option is to dip the end of each cookie in melted chocolate. Serve immediately and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: They are best eaten on the same day they are made. Store in an airtight container and keep at room temperature for up to 2 days. After this, they'll lose their crispness.

To freeze: Store baked, cooled cookies in a zip lock bag and freeze for up to 2 months. Thaw overnight and re-crisp in a hot oven for 5 minutes.

TIP 1: Use room temperature butter and egg whites

TIP 2: Dollop a teaspoonful of batter onto the baking trays if you don't have a piping bag.

TIP 3: Use digital scales for an accurate way of measuring out the ingredients.

TIP 4: As a rule of thumb, use equal parts butter, sugar, egg whites and flour. Scale down easily to produce fewer cookies if required.

Nutrition