Lengua de Gato, delightfully crisp and buttery cookies originating from the Philippines, are a treat that many have fond memories of. These cookies, typically served during special events and celebrations, owe their name to their unique shape, reminiscent of a cat’s tongue. Traditionally, they’re thin, crispy, and lightly golden, offering a delightful crunch with every bite. Made with just a handful of ingredients – butter, sugar, egg whites, and flour – their simplicity belies their irresistibly buttery flavor and delicate texture.
Lengua de Gato isn’t exclusive to the Philippines. Many other cultures have their versions of these tongue-shaped delicacies. In Spanish and French cuisines, there are similar cookies known as ‘langues de chat.’ In Japan, you’ll find their variant called ‘Cat’s Tongue cookies.’ Each version carries its unique touch, but all celebrate the same simple elegance of these delicate cookies.
Lengua de Gato is versatile. These cookies can be enjoyed as a standalone treat, but they also make a perfect accompaniment to coffee or tea. In the Philippines, it’s common to serve these cookies with hot chocolate
Lets talk about extract
In my video and this recipe, I use pandan extract. You can find this at your local Asian supermarket or you can grab one from my Amazon affiliate link here.
You can choose to use any other extract that fits your taste such as ube extract. Otherwise, if you want the classic version, use vanilla extract.
How do you make Lengua de Gato?
The overall process of Lengua de Gato is simple. You essentially mix all the ingredients and then pipe them onto a baking tray and stick them in the oven. With the recipe in hand, use the following photos taken from my video to follow the process!
Mix the butter and sugar first
Next add the extract, egg whites and flour.
Then pipe them on a tray and bake! Once slightly browning on the edges, remove. Let cool and serve!
Lengua de Gato
- ½ cup (113g) butter softened
- ½ cup (100g) sugar
- 2 large egg whites
- 1 teaspoon pandan extract or other extract of your choosing. Vanilla being the default
- 1 cup (120g) flour
- pinch of salt
- In a large bowl, mix together sugar and softened butter. I recommend using a hand mixer to really integrate well.
- Pour the extract of your choosing into the mixture. Mix again until well integrated
- Separate yolks from the egg whites and add the whites. Mix until uniform
- Add the flour and once again mix until uniform throughout
- Preheat the oven to 350℉.Transfer the mixture into a piping bag. Line a baking tray with parchment paper. Pipe the mixture onto the baking tray in 2 to 3 inch lines. Make sure to leave space between them as it will spread a bit.
- Bake in the oven for 8-10 minutes. Keep an eye on the edges. You want the cookies to be crispy or crunchy on the edges so once they brown slightly, they are ready to be taken out
- Let cool before serving!