Summary

Ingredients

• 100 g powdered suar
• 300 grams flour
• 80 g couverture, dark chocolate
• 250 g butter, soft
• 1 vanilla pod (s)
• 1 pinch (s) salt
• 2 egg whites
• 100 g couverture, (to taste) to decorate

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Instructions

1. Remove butter from the fridge to soften.
2. Melt the dark couverture in a water bath, then let it cool for 2-3 minutes.
3. Preheat oven to 200 °C (392 °F).
4. Sift together the flour and powdered sugar.
5. Beat the soft butter with the scraped vanilla pulp until creamy. Stir in the powdered sugar, salt, flour, and egg whites. Slowly add the cooled couverture.
6. Transfer the dough to a piping bag fitted with a star nozzle. Line a baking sheet with parchment paper and pipe strands about 3 cm long and 2 cm wide, tapered at the ends.
7. Bake on the middle rack at 200 °C (392 °F) for 6-8 minutes until edges are light golden.
8. Once cooled, optionally dip the cat paws halfway into melted couverture in a water bath for extra chocolate coating.
9. Store the completely cooled cat paws in airtight containers.