Lingue di Gatto

Possibly the cutest name for a cookie ever, lingue di gatto translates to “cat’s tongue” and earned its name because of the cookie’s shape. In Italy, it is typically eaten on the side with some gelato, custard, or simply with some tea. Not only do kids love the name, but it’s a perfect recipe to get them involved in the kitchen as well. Have fun!

Ingredients:

• 120 g Flour

• 80 g Sugar

• 3 Eggs White

• 100 g Butter (at room temperature)

• 1 pinch of salt

Instructions:

Preheat the oven to 380 F.

Mix the sugar, salt, and butter together.

Sift a spoon of flour and some egg white into the bowl and mix until the flour gets completely absorbed.

Repeat the process until you have used all the flour and egg white.

Butter a baking pan then sprinkle with flour to prevent the cookies from sticking to the tray.

Using a pastry bag with a ½ inch wide mouth make 3 inch long cookies an inch apart.

Bake in the preheated oven for 20 minutes.

When the edges of the cookies start changing color to a light brown remove them from the oven.

Let them cool down &

Buon Appetito!

Cantuccini

Cantuccini are the original biscotti. This small crunchy cookie is now ubiquitous at coffeeshops around the world but originated in Tuscany and derived its name from the word “cantuccio,” an Old World word that in this case refers to a baked dough with a crunchy consistency.

A simple and satisfying recipe, it’s no wonder Italians still make and serve cantuccini as an afternoon snack - or “merenda” - for the family. In fact Sandro made this batch to sprinkle into our special flavor, Merenda, which is a gelato we make using Caffé Umbria espresso that’s sprinkled with small chunks of hazelnut cantuccini, then blended through.

The traditional nuts used in cantuccini depend on the region, so feel free to improvise this recipe with whatever nuts you have around.

IngredientS:

• 280 g Flour

• 150 g Sugar

• 130 g Whole Hazelnuts

• 2 Eggs

• 1 Lemon Zest

• 1 tsp Baking Powder

• 1 Pinch of Salt

InstructionS:

Preheat the oven to 360 F. 

In a bowl mix together the sugar, eggs, lemon zest, and salt. 

Sift the flour and the baking powder into the bowl and mix until you have a crumbly consistency.

Add the hazelnuts and keep mixing until the dough comes together.

Divide the dough into two balls. 

Lightly flour a surface and with your hands roll the dough into two logs about 2 inches wide.

Line a sheet pan with parchment paper.

Place the dough logs on the sheet pan.

Bake for 25 minutes until the top starts turning a golden color.

Remove the logs from the oven, let them cool for a few minutes, and on a cutting board cut the logs diagonally in ½ inch slices.

Once the cookies are cut place them back on the sheet pan and cook the cantuccini again for an additional 10 min. 

Remove them from the oven, let them completely cool down and enjoy!

Buon Appetito!