Low Sodium Bokkenpootjes
Indulge in a guilt-free delight with our **Low Sodium Bokkenpootjes** recipe, a healthier spin on the classic Dutch treat! These airy almond meringue cookies are masterfully prepared with ground almonds and egg whites for a delicate texture, while their signature buttercream filling is made with unsalted butter to keep sodium levels in check. Each cookie is elegantly finished with a dip in rich dark chocolate and a dusting of cocoa powder, offering the perfect balance of nutty, creamy, and chocolaty flavors. With just 30 minutes of prep and 15 minutes of bake time, you can whip up a batch of these low-sodium delights to impress guests or satisfy your sweet tooth. Perfectly decadent and diet-friendly, these treats are a must-try for fans of traditional European confections!
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Recipe Information
Ingredients
- 100 grams unsalted almonds, ground
- 100 grams granulated sugar
- 3 large egg whites
- 100 grams powdered sugar
- 100 grams unsalted butter, softened
- 1 teaspoon vanilla extract
- 100 grams dark chocolate
- 1 tablespoon unsweetened cocoa powder
Instructions
Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar, continuing to whisk until the mixture forms stiff peaks and is glossy.
Gently fold the ground almonds into the egg white mixture. Be careful not to deflate the mixture.
Transfer the meringue mixture to a piping bag fitted with a large round tip.
Pipe finger-length strips onto the prepared baking sheet, leaving some space between each strip.
Bake in the preheated oven for 12-15 minutes or until the cookies are light golden brown and dry. Allow them to cool completely on a wire rack.
In a separate bowl, beat the softened butter, powdered sugar, and vanilla extract until light and fluffy.
Spread a layer of the buttercream filling on the flat side of each cookie and sandwich together with another similar-sized cookie.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth.
Dip both ends of each sandwiched cookie into the melted chocolate and sprinkle with a little cocoa powder.
Place the cookies on a sheet of baking paper and allow the chocolate to set completely before serving.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 287.6 g | 105% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 253.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1686 mg | 36% | |
*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.
