Dutch Bokkenpootjes - Goat's Feet

Dutch Bokkenpootjes - Goat's Feet

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"Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate."
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Ingredients

2 h 25 m servings 452 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
  2. Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
  3. Preheat an oven to 320 degrees F (160 degrees C).
  4. Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
  5. Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  6. To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.

Footnotes

  • Editor's Note
  • Almond meal can be found in specialty stores and some supermarkets. One pound of almond meal yields about 4 3/4 cups. To make it yourself, grind 3 1/2 cups raw almonds with 1/2 cup of the white sugar in the recipe (the sugar helps give the nuts a finer grind). Proceed as directed.

Reviews

4

I have made these twice and this is a delicious cookie. They are unique in both flavor and in appearance. I ended up storing them in a pretty bowl wrapped in saran just so we could look at the...

I did not care for this.

Great recipe - easy to follow instructions.

Made it, but used marzipan between the strips of meringue—had meringue over from making a stollen. Worked alright. The biscuits are uneven in size and shape—it was a quick lesson in piping. St...