Bokkenpootjes
Delight your taste buds with *Bokkenpootjes*, a traditional Dutch pastry that pairs a light, almond-infused meringue with the rich decadence of dark chocolate. These irresistible treats are crafted with airy egg whites, almond flour, and sliced almonds, giving them a delicate crunch and nutty flavor, while their elegant design showcases a golden-baked exterior with each end dipped in velvety chocolate. Perfect for satisfying your sweet tooth or impressing guests, *Bokkenpootjes* are as delightful to look at as they are to eat. Ready in under an hour, these bite-sized confections make a wonderful addition to dessert platters or coffee breaks. With simple ingredients and a touch of finesse, you'll master the art of these iconic Dutch cookies in no time!
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Recipe Information
Ingredients
- 3 large egg whites
- 150 grams granulated sugar
- 100 grams almond flour
- 25 grams all-purpose flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 100 grams sliced almonds
- 150 grams dark chocolate
- 1 tablespoon butter
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the egg whites with a whisk or electric mixer until soft peaks form.
Gradually add the granulated sugar to the egg whites while continuously beating until the mixture is glossy and forms stiff peaks.
Gently fold in the almond flour, all-purpose flour, vanilla extract, and salt into the egg white mixture using a spatula. Be careful not to deflate the batter.
Transfer the mixture to a piping bag fitted with a plain round tip.
Pipe out strips of the mixture onto the prepared baking sheet, approximately 7-8 cm (3 inches) long, ensuring they are evenly spaced.
Sprinkle sliced almonds generously over each piped strip, pressing gently to adhere.
Bake in the preheated oven for 25 minutes or until lightly golden and set. Allow them to cool on a wire rack.
While the cookies cool, melt the dark chocolate and butter together using a double boiler or microwave in short intervals, stirring until smooth.
When the cookies are completely cool, dip each end into the melted chocolate and let the excess drip off before placing them back onto the parchment paper to set.
Allow the chocolate to solidify completely at room temperature or by chilling them briefly in the refrigerator before serving.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 194.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 636 mg | 49% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2507 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
