Lidah Kucing Nutella (Nutella Langues de Chat)
Lidah Kucing Nutella is a must for all my Nutella lovers! Two thin, crisp cookies sandwiched with a thick layer of Nutella. So yummy!
We are elevating the classic Lidah Kucing biscuits to the next level with these Lidah Kucing Nutella. Two sweet, thin, and crisp delicate buttery cookies with a generous dollop of Nutella in between. They will definitely be a favorite holiday or year-round cookie.
This recipe is easy to make with simple ingredients. You can use the special cookie molds for pretty, even shapes. But you can totally make these cookies with regular baking sheets too!
What is Lidah Kucing?
Lidah Kucing which translates to “cat tongue” in English, are sweet crisp cookies with a small shape like a cat’s tongue (long and flat). They are pale in the center with a golden brown, the caramelized edge that runs evenly around the outside of the cookie.
These cookies actually come from the Netherlands. They are known as katte tong in Dutch. They are introduced by the Dutch and have been adopted by Indonesians as one of their specialty cookies. Lidah Kucing is one of the most popular cookies during holidays in Indonesia along with nastar (pineapple tart), kaastengels (cheese stick cookies), and putri salju (snowball cookies). People usually buy or gift these cookies, especially during Chinese New Year, Eid al-Fitr, and Christmas.
Do You Need A Special Mold?
I made this recipe using the special mold for these cookies. It is basically a baking tray with shallow concaves for you to pipe the batter so that the cookies come out neat and the same size.
But you can totally make these cookies with regular baking sheets. Grease the baking sheets so that the cookies do not stick to the pan. The only thing that can be a bit tricky is getting them all the same size. Just pipe the batter in a straight line with 1-inch/1 cm thickness with 2-inch/5 cm long. The batter will spread a lot during baking, so make sure not to put them too close to each other.
Here are the results of the lidah kucing made with the molds and regular baking sheets. The left side was made with the molds. The right side was made on regular baking sheets.
How to Make Lidah Kucing Nutella
- With a hand mixer or stand mixer with the whisk attachment, cream butter and sugar on medium-high speed until pale white and fluffy for a few minutes. Add egg whites and vanilla extract. Beat until well combined.
- Add all-purpose flour, cornstarch, and milk powder. Beat on low speed until just well combined.
- Transfer the batter to a piping bag. Make a straight line with 0.5-inch/1 cm thickness on the greased molds. If you are using baking sheets. pipe into 2-inch/5 cm long and make sure to space 2.5-inch/6 cm apart as they will spread as they bake.
- Bake in the preheated oven at 300°F/150°C for 15-20 minutes until the edges are golden brown. Cool the cookies on the pan for 3-4 minutes to let them firm up first. Remove the cookies from the molds when still warm. Let them cool completely on a cooling rack.
- Transfer Nutella to a piping bag. Pipe the Nutella on the back of one cookie.
- Place another cookie on top, and press gently. Store the cookies in an airtight container immediately so that they don’t lose their crispness.
Baking Tips
- Grease the molds – Make sure to do so to prevent the cookies from sticking to the molds. If using regular baking sheets, line them with parchment paper or baking mats.
- Watch the temperature – These thin cookies are super quick to bake, so you will need to keep an eye on the first batch to make sure they do not burn. Oven temperatures vary, and when timings are this quick, they can only be seen as a guide.
- Remove the cookies when still warm from the pan – Don’t wait until they are cool, or these cookies will be harder to remove from the molds or pan.
- Change the filling – You can use other spreads with different flavors, such as chocolate, biscoff, and strawberry jam.
Lidah Kucing Nutella (Nutella Langues de Chat)
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 2/3 cup (86 gr) confectioners' sugar
- 2 (60 gr) egg whites
- 1/2 tsp vanilla extract
- 3/4 cup (100 gr) all-purpose flour
- 1 tbsp (7 gr) cornstarch
- 1 tbsp (7 gr) milk powder
- 3/4 cup (225 gr) Nutella
Instructions
- Preheat oven to 300℉/150℃ and lightly grease the molds. You can also use regular baking sheets. Grease the baking sheets so that the cookies do not stick to the pan.
- Mix the wet ingredients – With a hand mixer or stand mixer fitted with the whisk attachment, cream together butter and confectioners' sugar until pale white and fluffy for 3-5 minutes. Add egg whites and vanilla extract, beat on low speed until well combined.
- Add dry ingredients – Sift in all-purpose flour, cornstarch, and milk powder. Beat on low speed until well combined. Don't overmix.
- Pipe – Transfer the batter to a piping bag. Cut the tip off about 0.5-inch/1 cm in diameter. Pipe the batter into straight lines on the molds. If using regular baking sheets, pipe into 2-inch/5 cm straight lines, leaving about 2.5-inch/6 cm between each strip.
- Bake for 15-20 minutes or until the edges are golden brown.
- Cool – Cool the cookies on the pan for 3-4 minutes. Remove the cookies from the pan using a spatula. Cool completely on a cooling rack.
- Pipe the filling – Transfer the Nutella to a piping bag. Cut the tip off about 0.5-inch/1 cm in diameter. Pipe the Nutella on the back of one cookie, then place another cookie on top, and press gently.
- Store – Immediately store the cookies in an airtight container or they will lose their crispness quickly.
Yummy!