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Mother-in-laws’ tongues (Lingue di suocera)

Australian Gourmet Traveller Italian sweets recipe for mother-in-laws’ tongues (lingue di suocera)

By Rodney Dunn
  • Serves 20
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Mother-in-laws’ tongues (Lingue di suocera)
Based on Mary Taylor Simeti's recipe in Bitter Almonds (Bantam Books).


  • 250 gm plain flour
  • 100 gm caster sugar
  • 100 gm butter
  • 2 egg yolks
  • 80 gm lemon marmalade (1/3 cup)
  • For dusting: icing sugar


  • 1
    Pulse flour and sugar in a food processor to combine, add butter and blend until mixture resembles breadcrumbs. Add egg yolks, one at a time, pulsing after each to combine. Add just enough cold water to allow dough to come together, then wrap with plastic wrap and refrigerate for at least 30 minutes.
  • 2
    Preheat oven to 190C. Roll out dough onto a lightly floured surface to 5mm thick.
    Cut out ovals using a 8cm x 7cm oval cutter (or a 8cm-diameter cutter). Spoon ½ tsp of lemon marmalade into the centre of each oval, bring together the long ends and pinch to join.
  • 3
    Place biscuits on baking paper-lined oven trays and bake for 15-20 minutes or until golden. Transfer to wire racks to cool. Dust with icing sugar and serve.
  • Author: Rodney Dunn