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. Take the butter out of the fridge.
2. Melt the couverture for the dough in a water bath, then let it cool down a little.
3. Preheat the electric oven to 200 ° C.
4. Sift the flour and powdered sugar.
5. Mix the butter and the scraped vanilla pulp until creamy. Stir in powdered sugar, salt, flour and egg whites. Slowly add the couverture.
6. Pour the dough into a piping bag with a star nozzle. Line a baking sheet with parchment paper and sprinkle about 3 cm long and 2 cm wide strands that are tapered.
7. Bake on the middle rack of the oven at 200 ° C for approx. 6 - 8 minutes.
8. If you want the cooled cat paws a little more chocolatier, you can let the couverture (dark and / or white) melt in a bowl in a water bath and dip the paws half into it.
9. After drying, store the cat paws in airtight cans.