Before I left Manila last year, I went to a deli along Katipunan to buy pasalubong for my children. One of the many things that I bought was Lengua de Gato— thin strips of cookies sold in packed airtight containers.
Lengua de Gato literally means cat’s tongue.
This light dessert is perfect when paired with piping hot coffee (or hot cocoa if the kids were to eat it). It is tasty as a snack and even better as an end to a heavy meal. We had a family party last week and my cousin who just came back from Manila had a jar of Lengua de Gato from Good Shepherd.
I decided to do a little research and make my own Lengua de Gato to give to neighbors and friends.
Lengua de Gato
1/2 cup unsalted butter (room temperature)
1/2 cup superfine white sugar
3 egg whites
1/4 tsp salt
1/2 tsp vanilla extract
1 cup whole-wheat pastry flour *
1/4 cup pecans (coarsely chopped)
Preheat oven to 375F. Line a baking tray with parchment paper (makes it easy to take the lenguas off). Cream butter with superfine sugar (superfine sugar is regular sugar that was pulsed in a food processor, this is different from confectioner’s sugar). Gradually add the egg whites to the mixture, and continue to beat at high speed until everything is combined. Fold in chopped pecans.
Scoop the mixture in small bag and snip one corner (a piping bag can also be used). Pipe a narrow strip (pencil thin) two-inches long. Bake for 10 minutes. Once it cools, serve or store in an airtight container.
If you make the strips thicker, the finished product will have cookie chewiness to it (like Madeleine). If you prefer crunchy, pipe the strips thinly. Either way, it still tastes good.
*The recipe I saw used all- purpose flour; I used whole-wheat pastry flour and it was delicious. The pecans were my twist to the regular lengua de gato recipe.