Bokkenpootjes

Indulge in a beloved Dutch treat with these classic bokkenpootjes, also known as "goat’s legs" due to their distinctive shape. These elegant almond cookies feature a crisp, delicate meringue exterior and a luscious creamy filling, all dipped in rich dark chocolate. Perfect for special occasions or as a luxurious everyday treat, these cookies combine refined flavors and textures that make them a standout dessert. Follow this recipe to craft your own batch of bokkenpootjes and experience a touch of Dutch baking tradition in every bite.

Ingredients

For the cookie

• 5 egg whites
• ¼ tsp salt
• 170 gr sugar
• 140 gr almond flour
• 60 gr powdered sugar
• 35 gr flour
• 60 gr sliced almonds

For the filling:

• 150 gr butter
• 40 gr powdered sugar
• ¼ (150 gr) recipe of custard cream

Additionally needed:

• 250 gr tempered dark chocolate

Instructions

• Preheat the oven to 180°C (350°F).
• In a bowl, whip the egg whites and salt until stiff peaks form, gradually adding the sugar until dissolved.
• In another bowl, mix the almond flour, powdered sugar, and flour. Gently fold this into the whipped egg whites to keep the mixture airy.
• Fill a piping bag with a plain piping tip and pipe 60 sticks, each about 6 cm long, onto parchment paper. Flatten the tips with a wet finger, sprinkle with sliced almonds, and bake for 14-19 minutes until light brown.
• Whip the butter and powdered sugar until creamy, then gradually add the custard cream. If the mixture curdles, warm the bowl over a double boiler and whip until smooth. Fill a piping bag with the cream, pipe it onto 30 cookies, press the remaining cookies on top, and let them set briefly in the refrigerator.
• Dip both ends of the cookies into the tempered chocolate, place them on parchment paper, and let the chocolate set.