Langues de Chat

Langues de Chat dipped in chocolate on parchment
Photography by Stephen DeVries

These Langues de Chat are piped cookies that are delicious on their own. However, dip them in Mint Chocolate Ganache, add a sprinkle of raw sugar, and we dare you to eat just one.

Langues de Chat
Makes about 36
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 3 large egg whites, room temperature
  • 1 cup (125 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Mint Chocolate Ganache (recipe follows)
  • Garnish: turbinado sugar
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a Silpat nonstick baking mat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla bean seeds at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add egg whites, one at a time, beating well after each addition.
  3. In a medium bowl, sift together flour and salt three times. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined.
  4. Spoon batter into a large piping bag fitted with a medium round tip. Pipe batter onto prepared pans in straight lines about 3 inches long and ½ inch wide.
  5. Bake until edges are golden brown, 10 to 12 minutes. Let cool completely. Once cool, dip into Mint Chocolate Ganache, and sprinkle with turbinado sugar.

Mint Chocolate Ganache
Makes about 1 cup
  • ¾ cup heavy whipping cream
  • ½ teaspoon peppermint extract
  • 1 cup (170 grams) 60% cacao bittersweet chocolate, chopped
  1. In a small saucepan, bring cream and peppermint extract to a simmer over medium-high heat. Remove from heat, and pour over chocolate. Cover and let stand for 5 minutes; stir until chocolate is melted and mixture is smooth.
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