Hi, I’m Jane. Today, we’re going to make langue-de-chat cookies (chocolate sandwich) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Langue-de-chat Cookies (chocolate sandwich) Recipe
Langue-de-chat Cookies (chocolate sandwich) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Langue-de-chat Cookies (chocolate sandwich) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook langue-de-chat cookies (chocolate sandwich) using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Langue-de-chat Cookies (chocolate sandwich):
- Take 1.2 oz (1/6 cup) unsalted butter, room temperature
- Make ready 1.2 oz (4 Tbsp.) powdered sugar
- Take 1.2 oz egg white (a L size egg white), room temperature
- Make ready 0.35 oz (1.5-2 Tbsp.) almond flour
- Prepare 0.9 oz (3 Tbsp.) cake flour
- Take 3-4 drops vanilla oil
- Prepare 1.7 oz milk chocolate
Steps to make Langue-de-chat Cookies (chocolate sandwich):
- ★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.
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