Cat's Tongue Biscuits

Line a baking tray with baking paper. Dough: Cream the softened butter with powdered sugar, vanilla sugar or vanilla pulp, and salt. Add the egg and the egg yolk one after the other, then fold in the flour. Fill the dough into a piping bag with a plain tip and pipe strips of about 6 cm in length onto the baking tray. Leave enough space between the strips, as the dough will spread slightly during baking. Bake the cat’s tongue biscuits in the preheated oven until golden. Let them cool slightly. Finishing: Place the chocolate nougat in a bowl and melt it in a water bath. Coat the underside of half of the biscuits with chocolate nougat, place the remaining biscuits on top, and dip each assembled pair halfway into the nougat. Allow the filling to set. Baking temperature: 180°C.