Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, langue-de-chat cookies (chocolate sandwich)★recipe video★. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Langue-de-chat Cookies (chocolate sandwich)★Recipe video★ is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Langue-de-chat Cookies (chocolate sandwich)★Recipe video★ is something that I have loved my whole life.
Great recipe for Langue-de-chat Cookies (chocolate sandwich)★Recipe video★. I put milk chocolate between crispy egg white cookies. Here is how you cook that.
To get started with this recipe, we have to prepare a few ingredients. You can have langue-de-chat cookies (chocolate sandwich)★recipe video★ using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Langue-de-chat Cookies (chocolate sandwich)★Recipe video★:
- Make ready unsalted butter, room temperature
- Take powdered sugar
- Make ready egg white (a L size egg white), room temperature
- Prepare (1.5-2 Tbsp.) almond flour
- Take cake flour
- Get vanilla oil
- Make ready milk chocolate
Double up the fun with these double chocolate sandwich cookies. You can customize your filling for each person in the family. And be sure to line your cookie sheets with parchment paper so your cookies will bake evenly and won't break apart! I have played with this over the years, and come up with several variations.
Instructions to make Langue-de-chat Cookies (chocolate sandwich)★Recipe video★:
- ★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.
I have also dipped them in chocolate, and coated them in confectioners' sugar. In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. In a medium bowl measure flour, cocoa, baking soda and salt.
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