Christmas cookies: Recipe for Christmas cat tongues

Ingredients

• 60 g dark chocolate
• 40 g butter
• 50 g sugar
• 1 egg
• 50 g ground almonds
• 40 g cornstarch
• 1 tsp cocoa
• 1 pinch of cinnamon
• 1 pinch cardamom (ground)
• 75 g white couverture chocolate

Preparation

1. First, melt the dark chocolate.

2. Meanwhile, beat the butter with the sugar until fluffy, then fold in the egg and the melted chocolate.

3. Now add the almonds, the cornstarch, as well as the cocoa and the spices.

4. Mix everything into a homogeneous dough and then chill it in the refrigerator for at least two hours.

5. After chilling, fill the dough into a piping bag or, alternatively, a freezer bag.

6. If using a freezer bag, cut off a small tip in one corner.

7. Now form roughly 3 cm long cat's tongues on a baking sheet lined with parchment paper and bake in a preheated oven at 175°C (top and bottom heat) for about 7 minutes.

8. Then melt the white couverture and use it to decorate the cooled, festive cat's tongues.