Comments on: Lenguas de Gato / Tongues of Cats

By: rainne

rainne — Sun, 14 Jun 2009 12:08:02 +0000

Hi marketman, im wondering why other recipes “beat the eggwhites until foamy” before adding to the butter/sugar mixture?

By: fe

fe — Fri, 29 May 2009 10:20:24 +0000

for order of uraro, 09174338125

By: fe

fe — Fri, 29 May 2009 10:19:36 +0000

the white on top of broas is the powdered sugar. Once the cookie sheet is full of the piped foam , lift the whole thing carefully bringing the face down the powdered sugar that is spread evenly in a tray or cloth of same size of the cookie sheet. My apology for not so good English.

By: rushie

rushie — Fri, 06 Jun 2008 21:11:36 +0000

I used to love the lenguas from Baguio. They're very thin and crispy. I could eat a jar-full in one sitting. :-) Actually tried to bake lenguas couple of hours ago. Not the kind Mr Marketman posted but the thin ones. The finished product can be seen here.

By: mark

mark — Fri, 29 Feb 2008 09:13:16 +0000

what is the name of the maker of lengua be gato?

By: Disappointed Customer, Tuazon Lenguas

Disappointed Customer, Tuazon Lenguas — Fri, 11 Jan 2008 08:22:09 +0000

Comment deleted, due to lack of functioning email address. Marketman

By: kai

kai — Fri, 07 Dec 2007 08:20:53 +0000

We’ve been providing original recipe lenguas de gato for over 10yrs now. The recipe has been handed over for generations within my husband’s family.

For orders, you may text 09213482592. Just provide your name and address, we deliver depending on the quantity ordered.

By: Marga

Marga — Sat, 03 Nov 2007 17:33:34 +0000

In Argentina these are called VAINILLAS, not lenguas de gato. As someone said, lenguas de gato are the very thin cookies, very buttery as opposed to the more fluffy kind. These would take leavening (cake flour) but the others wouldn’t.
The ones you have baked are sold in the US under an Italian brand, but I forgot what they are called here!

By: lonely_girl

lonely_girl — Mon, 13 Aug 2007 08:27:12 +0000

Hi, just to ask what kind of flour did you use for these lenguas? I’ve read from other sites that they use cake flour.
Thanks a bunch..

By: Chinggay

Chinggay — Tue, 07 Aug 2007 10:19:01 +0000

I like the thin and crispy lenguas de gato, CIBO/Max’s used to be my favored ones then I got to try a bottle from The BLUE KITCHEN (shangri-la/rockwell). They carry it as “Very Buttery Lenguas de Gato” in plain/almond/oatmeal flavors. Definitely very buttery, not margarine-y. And this one tops the melts-in-your-mouth list! Better than the one of Katrina’s (because it’s easier to get)– their supplier is willing to deliver. Contact number is 0917-8373941 (Cats). Definitely a must-try!

You have a great website, first time to be here, I was looking for yema recipes. Yours turned out great. Thanks and keep up your great work!