I'm back! and I made some Lengua de Gato.

Mah bad. I have not been taking care of my new blog. tsk tsk. I've done so many things in the past few weeks (job interviews, bazaars, meeting up clients, and all sorts --- yeah im still unemployed. arrghh!) and I was not able to go online most of the time. Anyway, it didn't mean I wasn't able to visit my kitchen to cook up something new. In fact, I was in the kitchen most of the time. I also managed to sell some goodies for my bazaar. Quite a multitasker eh :)

For this post's recipe, I tried Manang's Lengua de Gato recipe... and it was a hit! I got intrigued by Manang's add-on flavors. The Lengua de Gato i knew was made mostly of butter and eggs only. The lemon and almond flavors were unique to my taste, getting more yummier bite after bite after bite....

Lengua de Gato is spanish for "Cat's Tongue". These thin crisp cookies resemble a cat's tongue, that's why they call it such. In my former office (uhm, i recently resigned) I was known to like all sorts of boring food, from patatas, pasensya, saltine crackers, skyflakes, mamon tostado, and all other minimal-flavored biscuits as my staple food in the drawer as compared to my former officemates who had calorie-packed snacks like cake bars, sandwiches, and tons of chocolates. Having this eternal diet principle, I got to discipline myself to eat only boring foods in the office. For my non-Filipino followers, a typical Pinoy office always seem to have a feast inside their four walls. fyi. :)

This Lengua de Gato would definitely be an upgraded line-up to my boring food category. I guess boring food has a new meaning now.

Lengua de Gato
by: Manang
with some few personal tweaks

1 cup butter (salted)
1 1/3 cup sugar
4 eggwhites = 1/2 cup
1/2 tsp salt
1 1/2 tsp almond extract
1 tsp lemon extract
1 tsp vanilla
2 cups cake flour

Here's how:

1. Cream butter and sugar using an electric mixer. Add the eggwhites gradually, beating well after each addition.
2. Mix in salt, almond, lemon,and vanilla extracts.
3. Add half of the flour and manually mix (I used a spatula). Add the rest of the flour and continue to mix manually until all are incorporated.
4. Beat the batter with the electric mixer until smooth.
5. Place the dough in a pastry bag.
6. Pipe out the batter about 3 inches long and 1/8 inch high onto baking pans with grease-proof paper. Space about 2 1/2 inches apart.
7. Preheat oven 375 deg. Celsius.
8. Bake for about 5-8 mins depending on the thickness of the dough.

Tip: Don't let the baked lenguas get exposed to open air very long, else they will lose its crisp. Store lenguas into sealed containers when they reach room temp.

... will definitely, definitely make lots of lenguas when I get a new job! lol.