Gluten-Free Bokkenpootjes
Indulge in the delicate crunch and rich flavors of *Gluten-Free Bokkenpootjes*, a delightful twist on the traditional Dutch treat. These almond-meringue cookies feature a light, airy texture made with ground almonds and stiffly whipped egg whites, sandwiched with velvety, homemade buttercream for a perfectly balanced sweetness. The ends are dipped in luscious dark chocolate and sprinkled with slivered almonds, giving each bite a satisfying combination of creamy, crunchy, and chocolatey goodness. Ideal for those following a gluten-free diet, this recipe is perfect for special occasions or as an elegant accompaniment to tea or coffee. With just 30 minutes of prep time and simple, accessible ingredients, you can recreate this beloved European confection in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 150 grams Ground almonds
- 3 large Egg whites
- 100 grams Granulated sugar
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 75 grams Unsalted butter
- 100 grams Dark chocolate
- 50 grams Slivered almonds
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
In a mixing bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar while continuing to whip the mixture until stiff peaks form.
Gently fold the ground almonds and vanilla extract into the egg white mixture until fully combined.
Transfer the almond meringue mixture into a piping bag fitted with a medium round nozzle.
Pipe strips approximately 5-6 cm long onto the prepared baking sheets, leaving space between each strip.
Bake in the preheated oven for 15-20 minutes until the meringue strips are lightly golden and firm to touch. Allow to cool completely on a wire rack.
To make the buttercream, beat the softened butter until pale and fluffy. Gradually sift in the powdered sugar, blending until smooth and creamy.
Spread or pipe a layer of buttercream onto the flat side of half of the cooled meringue strips and sandwich with the remaining strips.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth.
Dip each end of the sandwiched meringues into the melted chocolate and sprinkle with slivered almonds.
Place the bokkenpootjes on a baking sheet lined with parchment paper and allow the chocolate to set at room temperature or in the refrigerator.
Serve and enjoy your gluten-free bokkenpootjes with a cup of tea or coffee.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 207.8 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2300 mg | 49% | |
*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.
