RECIPES
Langues-de-Chat (Cat’s Tongues)
2 Sticks softened butter
2 Cups confectioner’s sugar
10 Egg whites
4 Cups sifted flour
Cream the butter, and the sugar together and beat the mixture well. Add the
vanilla and little by little add the egg whites, then fold in the flour. Using your
round tip, pipe strips of dough about 3 inches long onto a lightly greased baking
sheet, leaving about 2 inches between the strips. Bake in a preheated oven at
425° for seven to eight minutes or until the edges of the cookies are delicately
browned. Remove from the cookie sheet and place a rack to crisp.
Cannoli all’Arancia (Orange Pipes)
10 Tablespoons softened butter
1
¼
Cup confectioner’s sugar, sifted
4 tablespoons grated orange peel
1 Tablespoon vanilla sugar
1
½
Tablespoons orange liqueur or unsweetened orange juice concentrate
2
¼
Cup flour
3 Egg whites, beaten stiff
Cream the butter until it’s light and fluffy, slowly add the sugar, orange peel,
vanilla sugar and liqueur. When they are all thoroughly mixed together, sift in the
flour and finally fold in the egg whites.
Using your star tip, pipe the batter onto a lightly greased baking sheet to form
small disks or ovals about 2
½
inches long. Leaving about 2 inches between the
shapes so that they do not stick together while baking. Bake them in a 475°F
oven for a few minutes. As soon as they start to color at the edges, take the
sheets out. Lift each cookie off the sheet in turn with a spatula and press it
around the handle of a wooden spoon to shape it into a tube and cool the cookies
on a wire rack.
SPRITZ
1 Cup butter or margarine
