For the cat’s tongues, beat the soft butter with the powdered sugar until fluffy, then beat in the eggs one at a time.
Then add the flour, salt and orange zest. Preheat the oven to 180°. Line a baking tray with baking paper and pipe sticks onto the tray using the piping bag (star attachment). Do not forget to keep a distance between the Stangerln, because they run apart a little.
Bake the Stangerln for about 10 minutes, not too dark. After cooling, put 2 Stangerln together with jam and dip the tips of the cat’s tongues in liquid chocolate icing.