Savoury langue du chat

Alexander Wood

Alexander Wood

24th November 2010

Savoury langue du chat

Ideal mix for any savoury biscuit base.


  • Mix can be made ahead of time, bake on the day
  • Recipe
  • 100 Soft Butter
  • 120 Plain Flour
  • 150 Multidextrin
  • 25 Ground Almonds
  • 4 Egg Whites
  • 1 tsp Truffle Oil
  • 5GM Truffle - Finely Diced
  • Pinch of Salt


Cream the butter and the multidextrin, add the eggwhite pne at a time, mix well.
Add the almonds and flour, thent he truffle oil and truffle.
Season to taste
Transfer to a piping bag and rest in the fridge for 1/2 hour (or longer)
Pipe small rounds, press a quarter cipolene onion into each one.
Bake for 3 minutes at 200C, lower the temperature to 180C for about 8-10 minutes until browning at the edges.
Serve at room temperature.

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