If you’re looking for an easy and quick cookie recipe, Italian lingue di gatto (cat’s tongues) might be your new favorite! These thin, crispy vanilla cookies use just a handful of ingredients and are ready in less than 30 minutes, so they’re great even when you don’t have much time. They’re perfect for any occasion—pair them with a cup of tea when friends come over, enjoy them alongside your coffee after a meal, or serve them as a light, sweet snack in the afternoon. Their delicate crunch and mild flavor are hard to resist, and they’re so easy to make that you’ll find yourself baking them again and again.
What are lingue di gatto, vanilla cookies?
The exact origin of lingue di gatto (cat’s tongues) is unclear, just like many other Italian recipes. It’s not even certain that the recipe is fully Italian, but it definitely reflects the resourceful cooking traditions of the countryside. These cookies were created to make something tasty with only a few simple ingredients, quickly and efficiently, while ensuring they could be stored for later. Their simplicity and charm have kept them popular for generations, and they remain a beloved treat to this day!
How to make vanilla cookies
To make perfect lingue di gatto, start by whisking the egg whites until stiff peaks form. Soften the butter in the microwave—it should be soft but not melted (it should hold its shape but feel soft to the touch). In a bowl, mix the softened butter and powdered sugar until smooth and fluffy. Separately, combine the flour, salt, and vanilla. Gently fold the egg whites into the butter mixture a little at a time, using a spatula and upward motions to keep it light. Then, gradually mix in the dry ingredients until smooth. Chill the batter in the fridge for 30 minutes.
Preheat your oven to 170°C (338°F) or 150°C (302°F) for fan-assisted. Use a piping bag with a 1/2-inch tip to pipe 8cm (3-inch) strips onto a lined baking tray, leaving space between them. Bake for 8-10 minutes, until the edges are just golden—watch closely, as they burn easily! Let the cookies cool on a rack, then enjoy them fresh and warm. Delicious!
Ingredients
- Sugar: Powdered sugar is the best choice for this recipe. It ensures the cookie batter is smooth and uniform, giving the lingue di gatto their delicate texture.
- Flour: All-purpose flour works perfectly here. You can use standard white flour, such as type 0 or 00, for the best results.
- Butter: High-quality, organic butter is highly recommended for its rich flavor and creaminess.
- Vanilla: Vanilla powder is ideal for this recipe, as it keeps the cookies light and golden. If you prefer using vanilla extract, keep in mind that it may darken the color of the cookies slightly.
- Eggs: Only egg whites are used in this recipe, making it a great opportunity to save the yolks for another dish—like a delicious carbonara for your main course!
Tips for Perfect Vanilla Cookies
- Piping Bag: If you don’t bake often, disposable piping bags are a great option—they’re easy to use and don’t need cleaning. For a reusable option, go for a high-quality piping bag with steel tips, which are sturdy and dishwasher-safe. If you don’t have a piping bag, you can make one by shaping parchment paper into a cone and cutting the tip.
- No Baking Powder: These cookies are meant to be flat, thin, and crumbly, so there’s no need for baking powder. For slightly fluffier cookies, whip one of the egg whites to stiff peaks before adding it to the batter.
- Baking: Keep an eye on the oven! If the cookies are too chewy, they might need a bit more time. For super-thin cookies, spread the batter with the back of a spoon before baking—but be extra careful, as they can burn in as little as 5 minutes.
- Helpful Trick: If your parchment paper keeps sliding around while you’re piping the batter, wet it slightly and wring it out before placing it on the baking tray. This helps it stick, so you can work without frustration!
Savory and Creative Alternatives
- Savory Version: For a salty snack, replace the sugar and vanilla with grated Parmesan cheese. These make a perfect treat for an aperitivo!
- Gluten-Free: Swap the all-purpose flour with gluten-free options like corn flour or rice flour for a celiac-friendly version.
- Chocolate Variation: To make cocoa-flavored lingue di gatto, use 100g of flour and 80g of unsweetened cocoa powder (adjust sweetness to taste), and add 1 egg white. Follow the same method as the classic recipe, but watch the baking time closely—it can be tricky to judge doneness by color.
How to Store Vanilla Cookies
- Airtight Container: Once completely cooled, store your lingue di gatto in an airtight container. They’ll stay fresh for 7–10 days—though they’ll likely disappear much sooner!
- Freezing Option: You can also bake them in advance and freeze them for up to a month. Just let them thaw at room temperature when you’re ready to enjoy.
Vanilla Cookies: Lingue di gatto
Ingredients
- 1 cup all-purpose flour
- ½ cup butter
- 1 cup powdered sugar
- 1 tbsp vanilla powder
- 3 eggs white
- 1 pinch salt
Instructions
- Beat the egg whites: Use an electric mixer to beat the egg whites on high speed until they form very stiff peaks.
- Soften the butter: Put the butter in the microwave for a few seconds. It should be soft but not melted. Use your finger to test: the butter should keep its shape but feel soft to the touch.
- Mix butter and sugar: In a large mixing bowl, combine the softened butter and powdered sugar using a stand mixer. Mix until the batter is fluffy and smooth. Be careful to avoid any clumps.
- Prepare dry ingredients: In a separate bowl, mix the flour with salt and vanilla powder. Set it aside.
- Fold in the egg whites: Gradually add the beaten egg whites to the butter and sugar mixture. Use a spatula and fold in the whites gently with upward motions to avoid deflating the batter. Continue until all egg whites are incorporated.
- Add the flour mixture: Slowly fold in the flour mixture, a little at a time, until everything is well combined.
- Chill the batter: Refrigerate the batter for about 30 minutes. This will help it become more compact.
- Preheat the oven: Preheat your oven to 170°C (338°F) for a static oven, or 150°C (302°F) for a fan-assisted oven. If you want golden-brown cookies, increase the temperature to 178°C (356°F), but be careful, as lingue di gatto can burn easily.
- Prepare the piping bag: Fill a piping bag with the batter. Use a 1/2-inch smooth steel piping tip (you can also use a plastic one).
- Pipe the cookies: Line your largest baking tray with parchment paper. Pipe 8cm (3-inch) long stripes, leaving about 2.5cm (1 inch) of space between each one. The cookies will expand in the oven, so don’t let them touch.
- Pipe evenly: Try to pipe the stripes evenly in length and thickness for consistent baking.
- Adjust thickness for texture: For softer cookies, pipe out thicker stripes of batter. For crispier, crumbly cookies, use thinner stripes, but watch the baking time closely.
- Bake the cookies: Place the tray on the middle rack of the oven. Bake for 8-10 minutes, or until the edges of the cookies turn light golden. Be sure to monitor them closely to prevent burning.
- Check for doneness: As the cookies bake, they will rise slightly before flattening. If they appear too pale, open the oven door and gently touch them with your finger. If they feel elastic and firm, they are almost done.
- Finish baking: If necessary, increase the temperature to 180°C (356°F) for the last minute of baking to make the cookies crumbly and dry.
- Cool the cookies: Once baked, use a spatula to carefully transfer the cookies onto a cooling rack.
- Enjoy: Give in to temptation and enjoy a hot lingue di gatto. Just imagine how delicious they are!
