Orange Cats Tongues Recipe

Summary

Cooking Time15 MinDifficulty LevelEasy
CourseMethod
DishSpeciality
Main Ingredient

Ingredients

 Almond paste3 1⁄2 Ounce (100 Gram)
 Butter200 Gram (3/4 Cup Plus 1 Tablespoon)
 Powdered sugar100 Gram (1 Cup)
 Grated orange rind2
 Egg yolks4
 Flour200 Gram (1 3/4 Cups)
 Orange marmalade200 Gram (2/3 Cup, Generous)
 Semi sweet chocolate7 Ounce (200 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 4688 Calories from Fat 2323

% Daily Value*

Total Fat 267 g411.1%

Saturated Fat 146.6 g733.1%

Trans Fat 0 g

Cholesterol 1170.4 mg

Sodium 198.8 mg8.3%

Total Carbohydrates 570 g190%

Dietary Fiber 27.5 g110%

Sugars 361.8 g

Protein 50 g100.7%

Vitamin A 123.1% Vitamin C 106.8%

Calcium 53% Iron 107.6%

*Based on a 2000 Calorie diet

Directions

Cut the almond paste into dice, combine in a bowl with the powdered sugar, and half the butter, and beat until smooth.
The almond paste must be completely incorporated with the other ingredients.
Beat in the remaining butter, orange rind, and egg yolks.
Sift the flour over the mixture and beat it in as well.
Butter a baking sheet and sprinkle with flour.
Preheat the oven to 375°F. (190°C).
Spoon the dough into a pastry bag fitted with a plain tip and pipe strips in the shape of cats' tongue cookies (about 2-2 1/3 inches / 5-6 cm long) onto the baking sheet.
Be sure there is plenty of space in between, since the dough will spread.
Bake the cookies on the center shelf 10-12 minutes; remove with a spatula while still hot.
Spoon the marmalade into a paper cone.
Pipe it onto the underside of the cookies and attach them in pairs.
Temper the chocolate and dip the cookies halfway.
Carefully wipe off the excess on the rim of the bowl and allow to harden on parchment paper.
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