Langues de Chat

Elegant, crisp, and impossibly buttery — langues de chat are the kind of cookies you instinctively say in French, because honestly, no other language does them justice.

These slender little biscuits have been gracing French tables since the 17th century, their name — cat’s tongues — a nod to their narrow, delicate shape. Like many beloved classics, their origins are charmingly blurry: while deeply rooted in French pâtisserie tradition, some food historians trace early versions back to Austria or Italy. But no matter where they were born, France claimed them, refined them, and made them iconic.

Deceptively simple to make, yet endlessly sophisticated in the eating, langues de chat shine on their own alongside a café noir, a cup of tea, or dressed up with a dip in dark chocolate. They’re the kind of biscuit that feels both everyday and utterly chic — which is, come to think of it, the most French thing of all.

They make a wonderful addition to any biscuit tray, lending an effortless touch of elegance to an afternoon tea spread. And the best part? They come together in just a few minutes — simple enough for a weekday bake, yet refined enough to impress. They also freeze beautifully, so you can always have a little supply on hand for when guests drop by or a quiet cup of tea calls for something special.

INGREDIENTS
(For about 40 cookies)

65 Gr. Soft butter
65 Gr. Icing Sugar
2 Egg whites at room temperature
80 Gr. All purpose flour
Pinch Salt

PREPARATION
In a small bowl, pour the icing sugar and soft butter, using a spatula, cream the mixture until light and very soft.
Add the egg whites and mix well, then add the flour and salt and continue to mix until you have a soft mixture.

Pour the mixture in a piping bag and using a round tip of about 1cm, spread small strips of dough of about 6-7cm
on a sheet of parchment paper and bake for about 8 minutes, until the edges start to brown.
Let them cool on a rack for a few minutes and indulge.
That’s it, that easy and that delicious !