For best results, use almond flour that is finely ground. Ensure the egg whites are at room temperature for optimal volume. The drying time for the meringues may vary depending on the humidity. Store the finished Bokkenpootjes in an airtight container at room temperature for up to 3 days.
Dutch Bokkenpootjes - Goat's Feet
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 25 mins
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SERVING12 People
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VIEWS30
Embark on a delightful journey to the Netherlands with these exquisite Bokkenpootjes, delicate almond meringue cookies that resemble charming 'goat's feet'. Filled with a luscious butter icing and dipped in rich, dark chocolate, these cookies are a symphony of textures and flavors that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol9 mg
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Fiber0 g
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Protein23 g
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Saturated Fat4 g
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Sodium67 mg
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Sugar42 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a clean, grease-free glass or metal mixing bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form. (approximately 5-7 minutes)
02
StepGently fold in the almond flour, ground cinnamon, lemon zest, and 1 teaspoon of vanilla extract until just combined. Be careful not to overmix.
03
StepLine a baking sheet with parchment paper. Transfer the meringue mixture to a piping bag fitted with a large plain round tip (or use a zip-top bag with a corner snipped off). Pipe the meringue into 3-inch long ladyfinger shapes onto the prepared baking sheet. (approximately 15-20 minutes)
04
StepAllow the piped meringues to air dry at room temperature for at least 2 hours, or preferably overnight. This step is crucial for achieving the signature crisp exterior.
05
StepPreheat your oven to 320°F (160°C).
06
StepBake the cookies on the middle rack of the preheated oven until they are dry and lightly golden, about 15-20 minutes. Let them cool completely on the baking sheet before handling.
07
StepWhile the cookies are cooling, prepare the buttercream filling. In a mixing bowl, cream together the softened butter and sifted confectioners' sugar until light and fluffy. Stir in 1/4 teaspoon of vanilla extract. (approximately 5 minutes)
08
StepMelt the chopped bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring frequently until smooth. Be careful not to let the chocolate overheat.
09
StepTo assemble the Bokkenpootjes, spread a generous layer of buttercream on the flat side of one cookie and sandwich it with another cookie. Dip both ends of the assembled cookie into the melted chocolate, allowing the excess to drip off. (approximately 20-30 minutes)
10
StepPlace the dipped cookies on waxed paper or parchment paper to set completely. (approximately 30 minutes)
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RECIPE REVIEWS
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Please Rate
Vaughn Ryan
Apr 26, 2025Adding a pinch of salt to the buttercream really balanced the sweetness.
Tevin Sanford
Apr 19, 2025My kids loved helping me dip the cookies in chocolate!
Adelle Daniel
Apr 12, 2025I will definitely make these again.
Verlie Jones
Mar 30, 2025These are so much better than store-bought! Worth the effort.
Rosina Ziemann
Mar 22, 2025Be careful not to overbake the cookies, or they will be too dry.
Sage Doyle
Mar 17, 2025I found that piping the meringue was a bit tricky. Practice makes perfect!
Darian Crona
Mar 16, 2025My buttercream was a little too sweet. Next time, I'll reduce the amount of confectioners' sugar slightly.
Reta Dare
Feb 11, 2025The drying time is essential! Don't skip it, or your cookies will be too soft.
Garett Johns
Feb 10, 2025I used a zip-top bag with the corner cut off instead of a piping bag, and it worked great.
Lance Moen
Jan 26, 2025These were a hit at my holiday party! Everyone loved the combination of almond, cinnamon, and chocolate.