Cats' tongues biscotti / Lingue di Gatto Biscotti
Ingredients
- 100 g of butter (room temperature)
- 100 g of egg whites, lightly beaten
- 100 g of plain flour
- Zest of one lemon
Method
Preheat the oven to 190 degrees and line a large oven tray with greaseproof paper.
Cream the butter and sugar together.
Fold in the egg whites.
Add the flour and lemon zest and mix well to obtain a batter like consistency.
Place in a sac a’ poche, piping bag, with a 10 mm tip. Pipe the biscotti, 5 cm in length, allowing enough space for the biscotti to expand. Bake in a hot oven for 8 minutes.
Zabaione
Cooking method – Bain-marie, thermometer required
Ingredients
- 4 large egg yolks (weigh the egg yolks and ensure they weigh 75 g)
- 74 g Icing sugar,
- 74 g of vin santo or marsala
Method
Using a heat proof glass bowl, whisk the eggs and sugar together with an electric hand mixer. Add half of the vin santo and continue to whisk Add the remainder of the vin santo and continue to whisk.
Place the bowl over a pot of hot water and continue to stir continuously. The zabaione is ready when it reaches 84 degrees. Remove from the heat.