| Cat tongues: biscuits (top), milk chocolate bars (bottom). | |
| Alternative names | Ladyfinger |
|---|---|
| Type | Biscuit or chocolate bar |
| Course | Dessert |
| Place of origin | France (biscuits), Austria (chocolate bars) |
| Region or state | Worldwide |
A cat tongue is a small biscuit (cookie) or chocolate bar available in a number of European, Asian, and South American countries. The name comes from the fact that the biscuits are long and flat, somewhat like a cat's tongue. [1] [2] [3]
They are known locally as kočičí jazýčky (Czech), Kattentong (Dutch), [4] kocie języczki (Polish), langue de chat (French), ⓘ (German), lingua di gatto (Italian), língua de gato (Portuguese), lengua de gato (Spanish), macskanyelv (Hungarian), limbă de pisică (Romanian) or lidah kucing (Indonesian).
Cat's tongue cookies are sweet, thin, and crunchy. [1] [5] The original recipe most likely comes from 17th century France. [6] [7] Egg white, wheat flour, sugar, butter and vanilla are common ingredients with chocolate, citrus, and spices used in some recipes. [1] [8]
In European cuisine they are prepared with a ganache, cream or jam filling, and sandwiched together. [1] [9] They are sometimes dipped in chocolate as part of their preparation. [9] In France, the cookie is often served with sorbet or ice cream. [9] In the Canary Islands, cat's tongue cookies are served with bienmesabe, a dessert dish. [10]
A cat's tongue mold pan may be used in their preparation, in which cookie dough is placed and then baked. [1] In French, this pan is known as langue-de-chat. [1] This pan is also used in the preparation of ladyfingers and éclairs. [1] The mold is also referred to as a cat's tongue plaque. [11]
In Japan, langue de chat (ラング・ド・シャ, rangu do sha) are often circular or square and are ingredients in such confections as Shiroi Koibito. [12] [13]
They are produced from milk chocolate, dark chocolate and white chocolate. [14]
The first cat tongue (Macskanyelv) was made in Budapest by the Swiss-born Hungarian patissier Emil Gerbeaud in the late 1880s. [15] The delicacy is still produced by Szerencsi and other companies such as Sweetness and Szamos. It is considered an authentic Hungarian sweet. [16]