This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a classic French cookie, called langues de chat (cat’s tongues) so-named for their shape. Dorie says they are “long, thin, oval-shaped cookies that are characteristically browned around the edges and paler at the center. Their texture is mostly crisp with a little give [and they are] mild enough to share a table with coffee, tea, ice cream or mousse.” Dorie also thinks these cookies were the inspiration for the Pepperidge Farm Milano Cookies (see here) although she has no evidence of this.
Since I make langues de chat all the time (in the classes I teach, it’s a standard), and I had NEVER thought about them in terms of being a component in Milano cookies, I figured I’d try that version this week.
Dorie’s batter for these cookies spreads a LOT (my recipe is a little more firm and easier to pipe out) so definitely don’t overcrowd your tray. I did find they spread enormously in the oven but retracted slightly as they cooled (I had visions of having to break them all apart after baking but I didn’t need to worry). These are the perfect texture – crispy around the edges with some give in the centre. When it came to filling them, I realised I didn’t have any cream for the ganache (you can tell from the lack of certain items in my kitchen that I haven’t been around for weeks – whipping cream is a staple in my fridge usually!) so I simply melted a little chocolate to sandwich them. Didn’t have the height of a ganache but did the trick!
Get the recipe for Dorie Greenspan’s Cat’s Tongues on page 278 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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