How to make
Beat the soft butter and powdered sugar into a smooth cream. Add the vanilla sugar, a pinch of salt and the egg whites, one at a time, while stirring at all times.
Add the flour to the creamy mixture and mix everything well again at a slower speed with the mixer.
The finished mixture is transferred into a piping bag with a smooth round tip and stored in the refrigerator for 7-8 minutes.
The oven is left to heat up to 360°F (180 degrees). Two wide trays are covered with baking paper and elongated strips are piped out on them at a distance from each other.
Bake each tray for 8-10 minutes in the preheated oven. The classic cat's tongue biscuits are ready when the edges turn aquire an appetizing color.
After removing from the oven, the biscuits are still soft, so they must be left to cool and then they will become crunchy and great.
The cat's tongue biscuits are stored in a tightly closed container.
Enjoy!
