Floral Langues de Chat

Makes 40 to 45 cookies

Langue de chat means “cat’s tongue,” which is what these cookies resemble. This is a relatively simple recipe; the trick is to get the butter very soft so the ingredients can emulsify properly. Though some recipes don’t add almond flour, I find that it gives the cookies a wonderful flavour and tender texture. These are delicious plain, but the lavender and rose add a nice touch of colour and floral notes.

7 tbsp unsalted butter, very soft

(like mayonnaise) ¾ cup + 1 tbsp powdered sugar, sifted ¼ cup almond flour ½ tsp vanilla extract 3 large egg whites (between ⅓ cup + 1 tbsp

to ¾ cup), room temperature ⅓ cup + 3 tbsp cake flour, sifted ½ tsp salt 1 to 2 tbsp dried culinary lavender 1 to 2 tbsp dried culinary rose petals

Preheat oven to 325° F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer with a paddle attachment, combine butter and powdered sugar at medium speed for 3 minutes until mixture is light and fluffy. Add in almond flour and continue mixing on medium speed for another 3 minutes.

Scrape down sides of bowl, then add egg whites in three additions, mixing on medium for 30 seconds after each addition until well combined. The mixture will look grainy but will come together when you add cake flour.

Take bowl off mixer stand and fold in cake flour with a spatula. You should mix until it’s just combined; the batter will be a thick paste. Prepare a piping bag with a 1- cm round tip. Pipe batter into 2-inch lines, spacing cookies at least an inch from each other. One sheet should fit 21 cookies in three rows of 7.

Top each cookie with lavender and/or rose petals. Bake for 23 to 25 minutes, rotating baking sheets halfway through, until edges and bottoms of the cookies are golden brown. Cool completely before serving. Store in an airtight container for up to a week.