Soy-Free Bokkenpootjes
Delight in the delicate sweetness of homemade Soy-Free Bokkenpootjes, a classic Dutch treat reimagined for those with dietary preferences! These almond flour-based cookies are baked to a light golden perfection, then sandwiched with a luscious vanilla whipped cream filling and dipped in velvety dark chocolate for a luxurious finish. Carefully crafted without soy, they make an ideal indulgence for those seeking allergy-friendly desserts without compromising on flavor. With crunchy slivered almonds topping each cookie and a preparation process that’s surprisingly simple, these elegant Dutch delicacies are perfect for special occasions or everyday enjoyment. Treat yourself to the taste of tradition with this irresistible recipe!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 150 grams Powdered sugar
- 100 grams Almond flour
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 250 ml Whipping cream
- 30 grams Powdered sugar (for cream)
- 0.5 teaspoon Vanilla extract (for cream)
- 150 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 clean, grease-free bowl, beat the egg whites to soft peaks using an electric mixer.
Gradually add granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
Sift together powdered sugar, almond flour, and cornstarch to ensure there are no lumps.
Gently fold the dry mixture into the beaten egg whites using a spatula, adding vanilla extract and mixing until everything is just combined.
Transfer the mixture to a piping bag fitted with a round nozzle, then pipe 7cm long lines onto the prepared baking sheets, leaving space between each.
Sprinkle slivered almonds on top of the piped cookies, pressing gently to adhere.
Bake in the preheated oven for about 15-18 minutes until the cookies are slightly golden on the outside. Allow them to cool completely on a wire rack.
While the cookies cool, prepare the filling by whipping the cream with powdered sugar and vanilla extract until firm peaks form. Transfer to a piping bag.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
Once the cookies are cooled, pair them up by size. Pipe a generous amount of whipped cream onto the flat side of one cookie and sandwich with the other.
Dip the ends of the sandwiched cookies into the melted chocolate and place them on a sheet of parchment paper to set.
Allow the chocolate to fully set before serving. Enjoy your soy-free Bokkenpootjes.
Nutrition Facts
Calories |
4230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 550.6 g | 200% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 457.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1638 mg | 35% | |
*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.
